Breakfast Burritos

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Breakfast Burritos
These breakfast burritos, stuffed with potatoes, scallions, scrambled eggs and cheese, are a great way to start the day when you have time to sit down to a real meal. They also make a fabulous easy dinner. Add a side of black beans and some corn sautéed with chiles and lime juice, and you have breakfast for dinner, south-of-the-border style.
EatingWell Test Kitchen
total:
25 mins
Servings:
4

Ingredients

Directions

  • Heat oil in a large nonstick skillet over medium heat. Add potatoes and 1/3 cup scallions and cook, stirring, for 1 minute. Add tomato and chiles and cook, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper.

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  • Beat eggs, egg whites and cayenne with a fork in a small bowl. Push the vegetables away from the center of the pan and pour in the egg mixture. Cook, stirring the eggs with a wooden spoon, until some curds have formed but the mixture is still creamy, 1 to 2 minutes. Sprinkle with cilantro and stir the eggs and vegetables together.

  • Divide the egg mixture among warm tortillas and roll each one into a burrito. Top each with a spoonful of salsa, a little cheese and some of the remaining chopped scallions. Serve immediately.

Tips

Tips: Poke several holes in potatoes and microwave on High until cooked through, 8 to 12 minutes.

Tips

Tortillas, how to warm: To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Nutrition Facts

Per Serving:
233 calories; protein 11.1g; carbohydrates 33.1g; dietary fiber 4.9g; sugars 4.2g; fat 7g; saturated fat 2.4g; cholesterol 100.2mg; vitamin a iu 813IU; vitamin c 21.8mg; folate 57.3mcg; calcium 121mg; iron 2.2mg; magnesium 59mg; potassium 816.3mg; sodium 575mg; thiamin 0.2mg.
Exchanges:

1 1/2 starch, 1 vegetable, 1 lean fat meat
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/18/2022
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