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Suppertime Egg Burritos

 Suppertime Egg Burritos
Don't let the name fool you. Our kids love these hearty wraps morning, noon and night. My wife and I appreciate how fast and satisfying they are. The dash of salsa adds just the right "zip". —Scott Jones of Tulsa, Oklahoma
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 2 teaspoons canola oil
  • 3 Eggland's Best Eggs
  • 1-1/4 cups egg substitute
  • 3 tablespoons reduced-fat cream cheese, cubed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 flour tortillas (8 inches), warmed
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/2 cup salsa

Directions

  • In a nonstick skillet, saute mushrooms, onion and green pepper in oil
  • until tender. Remove and keep warm. In a bowl, beat the eggs, egg
  • substitute, cream cheese, salt and pepper. Pour into the same
  • skillet; cook and stir over medium heat until the eggs are
  • completely set.
  • Stir in sauteed vegetables. Spoon about 1/2 cup down the center of
  • each tortilla; top with cheddar cheese and salsa. Fold ends and
  • sides over filling. Serve immediately. Yield: 6 servings.
Nutritional Facts: One serving (1 burrito) equals 296 calories,

2 of 2

Suppertime Egg Burritos (continued)

Nutritional Facts: 11 g fat (3 g saturated fat), 112 mg cholesterol, 678 mg sodium, 31 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat.