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On-the-Go Egg Burritos
This on-the-go egg burrito recipe is the perfect “make-ahead” meal option the whole family will enjoy.
Course
Breakfast
Cuisine
American
Diet
Diabetic, Low Calorie, Vegetarian
Prep Time
5
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
12
minutes
minutes
Servings
6
burritos
Calories
240
kcal
Author
Erin Palinski-Wade
Equipment
A medium bowl
Skilled
Baking sheet
Baking dish
Ingredients
6
eggs, scrambled
½
cup
cheddar cheese, shredded
½
cup
tomato, diced
½
cup
bell pepper
6
whole-grain tortillas
½
tsp
chili powder
optional
Instructions
Preheat oven to 350 F.
In a medium bowl, whisk eggs and add chili powder if desired. Pour mixture onto a hot skillet and scramble until fully cooked.
Lay tortillas on an ungreased baking sheet and divide eggs evenly over each tortilla.
Top eggs with shredded cheese and desired vegetables.
Roll tortilla to create burrito shape the bake for 5 to 7 minutes or until cheese is melted and tortilla browns slightly. Serve warm.
Notes
Store cooked burritos in wax paper in the refrigerator for easy reheating for a quick breakfast or snack on the run.
Nutrition
Calories:
240
kcal
|
Carbohydrates:
24
g
|
Protein:
12
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
174
mg
|
Sodium:
411
mg
|
Potassium:
129
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
874
IU
|
Vitamin C:
18
mg
|
Calcium:
177
mg
|
Iron:
2
mg