Breakfast Burrito Panini

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  • Ingredients
    2 large hard-boiled EGGS, sliced or chopped
    2 whole wheat OR white flour tortillas (8-inch)
    1/2 cup baby spinach leaves
    1/3 cup black bean and corn salsa
    1/4 cup shredded Mexican cheese blend (1 oz.)

    Yields: 2 servings

  • Nutritional Information

    Per serving: 1/2 of recipe

    Calories: 265

    Total fat: 11 g
    Saturated fat: 5 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 199 mg
    Sodium: 687 mg
    Carbohydrates: 25 g
    Fiber: 5 g
    Sugar: 3 g
    Protein: 15 g
    Vitamin A: 170 mcg
    Vitamin D: 1 mcg
    Folate: 52 mcg
    Choline: 149 mg
    Calcium: 135 mg
    Iron: 1 mg
    Potassium: 81 mg

    This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.


  1. HEAT panini press according to manufacturer’s directions.

  2. PLACE one egg in middle of each tortilla; TOP evenly with spinach, salsa and cheese. FOLD sides of tortillas over filling; fold up bottom edge and roll up.

  3. GRILL burritos in panini press, on medium-high heat, until tortillas are toasted and filling is heated through, about 3 minutes.

  4. Easy 12-Minute Method for Hard-Boiled Eggs: PLACE eggs in a saucepan large enough to hold them in a single layer. ADD cold water to cover the eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra-large eggs). DRAIN. Shock the eggs in a bowl of ice water to COOL them immediately. Hard-boiled eggs are easiest to peel right after cooling.

Insider Info

No panini press? Burritos can be grilled in a skillet over medium heat, turning once, until tortillas are toasted and filling is heated through, 2 to 4 minutes.