Breakfast burritos

Breakfast burritos
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 265.0
  • Total Fat: 17.6 g
  • Cholesterol: 191.5 mg
  • Sodium: 593.5 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 11.4 g
  • Protein: 16.8 g

View full nutritional breakdown of Breakfast burritos calories by ingredient
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Introduction

cook extra and freeze. cook extra and freeze.
Number of Servings: 12

Ingredients

    12 large Scrambled Egg
    1 cup, chopped Onions, raw
    0.5 serving 1 Med. Green Bell Pepper
    0.5 cup, pieces or slices Mushrooms, fresh
    1.5 cup Great Value Shredded Hashbrowns (by RETHUMA)
    6 tbsp Great Value Real Bacon Pieces Reduced Sodium
    2 tbsp Extra Virgin Olive Oil
    12 serving Ole Xtreme Wellness Wraps (soft taco size)
    8 oz great value mild cheddar cheese

Directions

Preheat oven to 375 degrees. Spray casserole dish with olive oil spray.
Heat skillet and add olive oil. When olive oil begins to sizzle add onions, green peppers, mushrooms and hashbrowns. Stir often until onions are tender and hashbrowns are softened.
Whisk together eggs, Stir in bacon pieces and 1/2 the cheese. Stirring often.
Once eggs are done remove from heat. Place one cooking ladle of scrambled egg mixture in a tortilla. Wrap sides in and then roll. (For freezing see note at bottom).
If cooking immediately then place in a sprayed casserole dish. Continue with the remaining eggs.
Once all the burritos are in the casserole dish sprinkle with remaining cheese over the top.
Bake in the oven for about 15 minutes until the cheese is melted and bubbly.
If you are making ahead. Wrap each burrito in plastic wrap and then place in freezer bag.
When you are ready to eat then take out of the freezer bag and plastic wrap. Fold paper towel around and microwave for 2 minutes. The paper keeps the tortilla from hardening.

Serving Size: 12 burritos

Number of Servings: 12

Recipe submitted by SparkPeople user LADYLUK.

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