Egg 'n' Potato Burritos Recipe
Egg 'n' Potato Burritos Recipe photo by Taste of Home

Egg 'n' Potato Burritos Recipe

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“This is my husband’s favorite dish,” Ann Yarber says from Washington, Oklahoma. The scrumptious combination with hash browns and eggs adds zip to breakfasts on the fly.
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:6 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 6 servings


  • 1 cup frozen shredded hash brown potatoes
  • 3 green onions, chopped
  • 1 tablespoon olive oil
  • 8 eggs, lightly beaten
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 fat-free flour tortillas (8 inches), warmed
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese

Nutritional Facts

1 burrito equals 317 calories, 13 g fat (5 g saturated fat), 297 mg cholesterol, 905 mg sodium, 33 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat 1 vegetable


  1. In a large nonstick skillet, cook potatoes and onions in oil over medium heat for 8-10 minutes or until potatoes are tender, stirring occasionally.
  2. In a large bowl, combine the eggs, tomatoes, salt and pepper. Pour over potatoes. Reduce heat to medium-low. Cook and stir until eggs are completely set. Remove from the heat.
  3. Spoon about 1/2 cup of egg mixture down the center of each tortilla; sprinkle with cheese. Fold sides and ends over filling and roll up. Yield: 6 servings.
Originally published as Egg 'n' Potato Burritos in Light & Tasty August/September 2006, p32

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Reviewed Mar. 5, 2011

"I prefer corn tortillas so I made this into a quesadilla. I don't love eggs, but I REALLY liked this meal!!"

Reviewed Nov. 27, 2009

"these egg n potato burritos are scrumpshus they bring delight to the kitchen. my kids enjoy them alot they ask for them very much its kinda hard to bake 5 burritos in just 6 minutes . i might mess up a feww times, but they cant tell the diffrence"

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