Ultimate Breakfast Burritos Recipe

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Ultimate Breakfast Burritos Recipe
Ultimate Breakfast Burritos Recipe photo by Taste of Home
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Ultimate Breakfast Burritos Recipe

Read Reviews
4 1 1
Publisher Photo
Pamela Shank says she's recently started eating healthier foods and this is one of her favorite breakfasts at home in Parkersburg, West Virginia. Full of peppery eggs and crunchy veggies, it's also easy to make and so satisfying, she adds.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup chopped fresh mushrooms
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 teaspoon olive oil
  • 1 cup egg substitute
  • 1/4 teaspoon pepper
  • 2 whole wheat tortillas (8 inches), warmed
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 2 tablespoons salsa
  • 2 tablespoons fat-free sour cream

Directions

In a small nonstick skillet coated with cooking spray, saute mushrooms and peppers in oil until tender. Transfer to a small bowl; keep warm.
Add egg substitute and pepper to the pan; cook and stir over medium heat until eggs are set.
Spoon vegetable mixture and eggs off-center on each tortilla; top with cheese, salsa and sour cream. Fold sides and ends over filling and roll up. Yield: 2 servings.
Originally published as Ultimate Breakfast Burritos in Light & Tasty February/March 2008, p57

Nutritional Facts

1 burrito: 294 calories, 8g fat (2g saturated fat), 13mg cholesterol, 585mg sodium, 31g carbohydrate (6g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

  • 1/2 cup chopped fresh mushrooms
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 teaspoon olive oil
  • 1 cup egg substitute
  • 1/4 teaspoon pepper
  • 2 whole wheat tortillas (8 inches), warmed
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 2 tablespoons salsa
  • 2 tablespoons fat-free sour cream
  1. In a small nonstick skillet coated with cooking spray, saute mushrooms and peppers in oil until tender. Transfer to a small bowl; keep warm.
  2. Add egg substitute and pepper to the pan; cook and stir over medium heat until eggs are set.
  3. Spoon vegetable mixture and eggs off-center on each tortilla; top with cheese, salsa and sour cream. Fold sides and ends over filling and roll up. Yield: 2 servings.
Originally published as Ultimate Breakfast Burritos in Light & Tasty February/March 2008, p57

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mealstogo User ID: 172244 85045
Reviewed Feb. 19, 2013

"With some revisions, this has become one of my favorite breakfast recipes. I usually omit the mushrooms since I don't have any (or use canned ones), substitute pimentos for the sweet red peppers since I have some that need to be eaten, and substitute scrambled tofu for the egg substitute. I also use twice as much sour cream as salsa since I don't like spicy things."

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