Veggie Breakfast Burrito
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
0.5 cup Hashbrowns - Shredded (Simply Potatoes) (by LAURA140) .5 serving 1 Med. Green Bell Pepper 2 tbsp chopped Onions, raw 1 tsp Garlic 1 cup, pieces or slices Mushrooms, fresh 2 large Scrambled Egg 1 tbsp Coconut Oil - Nature's Way Pure Extra Virgin 0.15 cup Kraft Finely Shredded Sharp Cheddar Cheese 2 serving Tortillas, MISSION, flour tortilla, 8 inch, 49g
Saute the hashbrowns, bell pepper, onions and mushrooms in coconut oil. Add garlic.
When cooked through, add two eggs to pan and scramble.
Spoon onto two tortillas, and top with shredded cheese.
Serving Size: 2 Large Burritos
Number of Servings: 2
Recipe submitted by SparkPeople user JA_NOLAN.
When cooked through, add two eggs to pan and scramble.
Spoon onto two tortillas, and top with shredded cheese.
Serving Size: 2 Large Burritos
Number of Servings: 2
Recipe submitted by SparkPeople user JA_NOLAN.
Nutritional Info Amount Per Serving
- Calories: 395.1
- Total Fat: 20.0 g
- Cholesterol: 176.5 mg
- Sodium: 611.4 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 2.9 g
- Protein: 13.9 g
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