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Recipes

Breakfast Burritos with Tomato-Basil Topping

Flour tortillas packed with hash browns, scrambled eggs, tomato,fresh basil and Cheddar cheese

Recipe Rating

4 ratings.



Rate this recipe

Time:

Hands On: 10 minutes
Total Time: 15 minutes

Servings:

Makes 4 servings (1 burrito each)

Ingredients

  •   PAM® Original No-Stick Cooking Spray
  • 1 cup frozen Inland Valley® Southern-Style Hash Browns
  • 1/4 cup finely chopped onion
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 1/8 teaspoon ground black pepper
  • 1 large tomato, finely chopped
  • 1 tablespoon finely chopped fresh basil
  • 4 flour tortillas (8 inch), warmed
  • 1/2 cup shredded reduced-fat Cheddar cheese (1/2 cup = 2 oz)
Directions
  1. Spray medium nonstick skillet with cooking spray; heat over medium heat. Add hash browns and onion; cook 9 minutes, or until potatoes are golden brown, stirring frequently.
  2. Add Egg Beaters and pepper; mix well. Cook 3 minutes, or until Egg Beaters are slightly set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally.
  3. Combine tomato and basil; set aside. Spoon Egg Beaters mixture evenly down centers of tortillas; top evenly with cheese and the tomato mixture. Fold in opposite sides of each tortilla; roll up burrito-style.

of daily
grains

of daily
vegetables

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fruit

of daily
milk

of daily
meat/beans

MyPyramid Values are based on a 2,000 calorie diet


Nutrition Facts
Amount per Serving
Calories
242
% Daily Value*
Total fat
11%
7 g
Saturated fat
14%
3 g
Cholesterol
3%
10 MG
Sodium
22%
529 MG
Carbohydrate
10%
31 g
Dietary fiber
10%
2 g
Sugars
0%
3 g
Protein
28%
14 g
Vitamin A
26%
Vitamin C
13%
Calcium
29%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet
About Our Nutrition Information