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1966
Breakfast Burritos with Tomato-Basil Topping Recipe

Breakfast Burritos with Tomato-Basil Topping

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

10
Prep Time
(MINUTES)
15
Total Time
(MINUTES)
4
Servings
3.1 of 5 (25 ratings) Review This Recipe | See All Reviews
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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)

Calories Saved

Breakfast Burritos with Tomato-Basil Topping

240cal.
Egg Beaters
285cal.
Shell Eggs

Nutrition Information

240
Calories
7g
Total Fat
15g
Protein
Serving Size: 4 servings (1 burrito each)
View Complete Nutrition Information >

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.
Nutrition Information close
Amount per Serving
Calories 240  
  % Daily Value*
Total fat 7 g 10%
Saturated fat 3 g 13%
Cholesterol 10 MG 3%
Sodium 556 MG 23%
Carbohydrate 30 g 10%
Dietary fiber 2 g 8%
Sugars 4 g 0%
Protein 15 g 29%
Vitamin A   22%
Vitamin C   14%
Calcium   26%
Iron   16%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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