Egg 'n' Potato Burritos Recipe

3.5 2 4
Egg 'n' Potato Burritos Recipe
Egg 'n' Potato Burritos Recipe photo by Taste of Home
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Egg 'n' Potato Burritos Recipe

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3.5 2 4
Publisher Photo
“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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 1 cup frozen shredded hash brown potatoes
  • 3 green onions, chopped
  • 1 tablespoon olive oil
  • 8 eggs, 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

Directions

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. 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. 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

Nutritional Facts

1 each: 317 calories, 13g fat (5g saturated fat), 297mg cholesterol, 905mg sodium, 33g carbohydrate (6g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

  • 1 cup frozen shredded hash brown potatoes
  • 3 green onions, chopped
  • 1 tablespoon olive oil
  • 8 eggs, 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
  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. 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.
  2. Remove from the heat. 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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MY REVIEW
tracy977 User ID: 885345 152378
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!!"

MY REVIEW
2810rcr User ID: 4629692 152376
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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