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Egg 'n' Potato Burritos Recipe

Egg 'n' Potato Burritos Recipe

“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. YIELD:6 servings


  • 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.

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.

Reviews for Egg 'n' Potato Burritos

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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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