Colorado Egg Producers


Breakfast Burrito Panini

Breakfast Burrito Panini
Prep Time: 
10 minutes
Cook Time: 
3 minutes
2 panini


2 HARD-COOKED 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.)


  1. HEAT panini press according to manufacturer's directions.
  2. PLACE 1/2 of the eggs 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.

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.
  • To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over.  Roll egg between hands to loosen shell.  Starting peeling at large end, holding egg under cold running water to help ease the shell off.
  • Storage time:  In the shell, hard-cooked eggs can be refrigerated safely up to one week.  Refrigerate in their original carton to prevent odor absorption.  Once peeled, eggs should be eaten that day.

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