Healthy Eating: Make-ahead breakfast burritos
April 24, 2016
Make Ahead Breakfast Burritos
Nonstick cooking spray
1 cup potatoes, diced (1 medium potato)
1/2 cup onions, diced (1/2 medium onion)
1 cup bell peppers, diced (1 medium pepper)
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8 eggs, beaten
1/8 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 cup 2% fat cheddar cheese, shredded
8 flour tortillas (8″)
Spray a large skillet with cooking spray. Cook the potatoes for 6 to 10 minutes over medium heat.
Add onions and peppers to the potatoes. Cook for 3 to 4 minutes until the potatoes are browned.
Add beaten eggs to the vegetable mixture. Cook for 4 to 5 minutes over medium heat. Stir off and on until there is no liquid.
Stir in the garlic powder and pepper.
Roll up each burrito. Use 2 tablespoons of cheese and 1/2 cup of the egg mixture. Serve or freeze.
You can freeze the burritos. Wrap each burrito tightly in plastic wrap. Freeze in a single layer on a cookie sheet. Seal wrapped burritos in a freezer bag when they are frozen.
To reheat the frozen burritos. Remove the plastic wrap. Wrap burrito in a damp paper towel. Set microwave on medium power. Heat burrito for 3 to 4 minutes.
Nutrition information per burrito: 260 calories, 10 grams fat, 30 grams carbohydrates, 14 grams protein
Recipe provided by Iowa State University Extension.