Scrambled Egg Burritos

From EatingWell: Spring 2003, The EatingWell Diabetes Cookbook (2005)

These zesty Southwestern egg burritos are always a hit whether you serve them for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa adds a special touch, but these are extra-quick if you use your favorite jarred salsa.

READER'S COMMENT:

"I like this recipe, but want to prepare as much ahead of time as possible so I can feed a crowd of 26 people at breakfast without staying up all night or getting up outrageously early before our guests do. What can you recommend? "

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5 Reviews for Scrambled Egg Burritos

01/12/2013

Anonymous

Recommends this recipe

Love this simple recipe! I didn't have any fresh tomatos on had so i just used a can of rotel and it worked great. You could probaly add some type of meat or add extra veggies like bell peppers. I definately would recomend trying this one!

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05/02/2012

rawilk97

easy and delicious

I agree with the first reader. But I would suggest setting up a breakfast buffet to feed that many people. Have everything on the buffet to assemble the burrito and let people assemble their own and that way it will go much faster

Pros: Lots of protein

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09/27/2010

Anonymous

I like this recipe, but want to prepare as much ahead of time as possible so I can feed a crowd of 26 people at breakfast without staying up all night or getting up outrageously early before our guests do. What can you recommend?

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08/28/2010

Anonymous

I agree w/the first comment, also instead of using low-fat sour cream, a plain greek yogurt is a great low fat substitute and has more nutritional value. And a little bit or skinless chicken w/all visible fat removed or venison or elk - are great choices to add a bit more flavor while keeping calories low.

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