Loaded Egg Burritos
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 273.8
- Total Fat: 13.0 g
- Cholesterol: 114.7 mg
- Sodium: 774.4 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 12.8 g
- Protein: 19.9 g
View full nutritional breakdown of Loaded Egg Burritos calories by ingredient
Introduction
Found on PinterestModified for Lower Calories
Entered 1/9/15 Found on Pinterest
Modified for Lower Calories
Entered 1/9/15
Number of Servings: 12
Ingredients
-
Ingredients
12 eggs (6 eggs, 6 egg whites)
1 Tablespoon olive oil
1/2 cup diced onion
1 1/2 cups shredded hash brown pototoes
1 cup diced red pepper
1Tablespoon minced garlic
1 cup cooked ground sausage
1 1/2 cups shredded cheddar cheese (reduced fat)
salt and pepper
12 - 8 inch tortilla shells (low-carb)
Tips
Original recipe used 12 whole eggs. Watching my cholesterol, I used 6 whole eggs and 6 egg whites. Original recipe also had bacon, which I omitted.
Directions
Instructions
Scramble the eggs in a large skillet. When they are done, remove from the stove and place in a covered bowl.
Saute the onion, hash brown potatoes, and red peppers in the olive oil for 2-3 minutes or until the potatoes are cooked.
Stir in the garlic, sausage, and cheese. Season to taste with the salt and pepper. Divide the mixture onto the tortilla shells. Roll each one up, folding the ends as you roll.
Place seam side down on a parchment lined baking sheet and freeze for 1 hour. Place the burritos into freezer safe ziplock bags and return to the freezer.
To reheat the burritos, wrap one in a paper towel. Heat for 1-2 minutes. Makes 12 burritos.
Serving Size: makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user COWQUILTER.
Scramble the eggs in a large skillet. When they are done, remove from the stove and place in a covered bowl.
Saute the onion, hash brown potatoes, and red peppers in the olive oil for 2-3 minutes or until the potatoes are cooked.
Stir in the garlic, sausage, and cheese. Season to taste with the salt and pepper. Divide the mixture onto the tortilla shells. Roll each one up, folding the ends as you roll.
Place seam side down on a parchment lined baking sheet and freeze for 1 hour. Place the burritos into freezer safe ziplock bags and return to the freezer.
To reheat the burritos, wrap one in a paper towel. Heat for 1-2 minutes. Makes 12 burritos.
Serving Size: makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user COWQUILTER.