Veggie Breakfast Burrito

Veggie Breakfast Burrito
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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Veggie Breakfast Burrito calories by ingredient
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Introduction

I love making breakfast burritos. This one is quick and full of good things. The addition of the garlic and onion gives this burrito tons of flavor without having to add salt or sour cream. * Cheese calculation is weird. I only used about 1 oz. per burrito. I love making breakfast burritos. This one is quick and full of good things. The addition of the garlic and onion gives this burrito tons of flavor without having to add salt or sour cream. * Cheese calculation is weird. I only used about 1 oz. per burrito.
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

Directions

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.

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