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Ultimate Breakfast Burritos Recipe

Ultimate Breakfast Burritos Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings


  • 1 teaspoon olive oil
  • 1/2 cup chopped fresh mushrooms
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 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, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from pan; keep warm.
  • 2. Add egg substitute and pepper to same skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat.
  • 3. Spoon vegetable mixture and scrambled eggs across center of each tortilla; top with cheese, salsa and sour cream. Fold bottom and sides of tortilla over filling and roll up. Yield: 2 servings.

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.

Reviews for Ultimate Breakfast Burritos

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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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