breakfast burritos


3.9 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 339.1
  • Total Fat: 17.8 g
  • Cholesterol: 95.0 mg
  • Sodium: 690.0 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 13.4 g

View full nutritional breakdown of breakfast burritos calories by ingredient
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Number of Servings: 3

Ingredients

    3 whole wheat tortillas
    1 Tbsp olive oil
    1 small potato
    1 Tbsp onion
    1 sausage patty
    1 egg (beaten well with a bit of water)
    2 oz cheese

Directions

Makes 3 burritos

Rub a drop or two of olive oil onto both sides of each tortilla. Add a few drops of oil to frying pan over medium heat, and heat tortillas one at a time, on both sides, until warm and flexible. Remove to paper plate. Add remaining olive oil to frying pan. Add shredded potato to pan with onions and sausage. Cook, stirring often, until potato is brown and a bit crispy. Add egg. Stir once or twice. Turn off heat, pile egg and potato mixture in center of pan and add cheese on top. Wait a minute for cheese to melt. Now divide potato sausage mixture into 3 portions and roll each one into a tortilla, burrito style, returning to pan, seam down. There should be enough heat left in the pan to slightly brown your tortilla on that side. Now make yourself something to drink. Maybe some green tea sweetened with stevia. Put 2 of the tortillas into a storage bag and place in refrigerator for breakfast on 2 other days. Eat the one left in the pan, with your tea. :)

Number of Servings: 3

Recipe submitted by SparkPeople user MSWOODSMOKE.

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I would omit the olive oil and use cooking spray instead. - 3/14/07

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  • Looks to be a good idea. Thanks for sharing. - 10/5/19

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  • Great idea - 2/28/19

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  • Very Good
    Omitted the olives and did not have potatoes but it still was good. - 10/3/17

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  • I have tried every type of canned spray and they all smell like old dirty car oil to me - 3/15/12

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