These egg and potato breakfast burritos are one of those meals that can easily be breakfast, lunch or even supper at our house. Glenn makes them with eggs, potatoes, peppers, onions and cheddar cheese, so one burrito makes a substantial meal.
I also like that the recipe naturally makes six servings. Glenn cooks everything together in one large skillet, divides the mixture into six portions and wraps each portion in a tortilla. That makes it especially easy when I’m counting calories because the portioning is already done for me.
Glenn’s Breakfast Burritos
Serving size: 1 burrito. Standard recipe: 6 burritos.
Ingredients
Directions
- Cut the potatoes into approximately ¾-inch pieces.
- Boil the potatoes in water for 15–20 minutes, or until tender.
- While the potatoes cook, cut the bell pepper and onion into bite-size pieces. Season with salt and pepper.
- Heat the olive oil in a large skillet. Sauté the pepper and onion until tender.
- Drain the potatoes well and add them to the skillet.
- Crack the eggs directly over the potatoes and vegetables. Add more salt and pepper, then stir thoroughly.
- Immediately sprinkle the cheddar cheese over the mixture and cover the skillet. Cook until the cheese melts and the eggs are fully cooked.
- Divide the filling evenly among the selected number of burritos.
- Warm the wraps in the microwave according to the package directions.
- Place one portion of filling onto each wrap. Add Tabasco to taste, wrap, and serve.
Estimated Nutrition Per Burrito
| Nutrient | Amount |
|---|---|
| Calories | 389 |
| Total fat | 16.3 g |
| Saturated fat | 4.9 g |
| Cholesterol | 201 mg |
| Sodium | 516 mg |
| Total carbohydrates | 33.4 g |
| Dietary fiber | 17.1 g |
| Total sugars | 4.9 g |
| Protein | 17 g |
Nutrition estimates are based on the six-burrito recipe entered in Cronometer. Changing the slider scales the full recipe and total calories; estimated nutrition per burrito stays the same. Salt and Tabasco added to taste are not separately calculated. Exact nutrition varies with ingredient brands and quantities.
A Calorie Crusader Tip
Dividing the skillet into six portions before filling the tortillas is an easy way to keep the serving sizes consistent. Each sixth of the skillet becomes the filling for one burrito, so you aren’t trying to eyeball six equal portions as you go.
These burritos also refrigerate very well, which is one reason we like making six at a time. Glenn usually eats two and I eat one, so this recipe gives the two of us two complete meals. We eat three when they’re freshly made and refrigerate the other three for another meal.
Calories are an estimate and will vary somewhat depending on the size of the potatoes, pepper and onion and the brands of ingredients used.