Breakfast Burrito Recipe

Name: Breakfast Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium sweet red bell peppers seeded and diced; 4 medium mushrooms, button; 2 each scallions, spring or green onions chopped; 1/2 cup corn; 2 tablespoons cilantro chopped; 1/2 teaspoon cumin ground; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 1/2 cup liquid egg substitute; 1/4 cup swiss cheese shredded; 2 each flour tortillas

Servings: persons

1 medium sweet red bell peppers seeded and diced
4 medium mushrooms, button
2 each scallions, spring or green onions chopped
1/2 cup corn
2 tablespoons cilantro chopped
1/2 teaspoon cumin ground
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 cup liquid egg substitute
1/4 cup swiss cheese shredded
2 each flour tortillas

1
Heat a lightly sprayed nonstick skillet.
2
Add the pepper, mushrooms, and scallions and saute for 5 to 7 minutes.
3
Stir in the corn and seasonings and cook for 2 to 3 minutes more.
4
Whisk in the eggs and cook over medium heat, stirring frequently.
5
When the eggs are completely cooked (fluffy, not brown), remove from the heat and fold in the cheese.
6
Warm the tortillas over a burner or pan and then place on 2 plates.
7
Spoon the egg mixture into the center of each tortilla, forming logs.
8
Roll the tortilla around the mixture and serve with Salsa!
9
Salsa!
10
or a favorite salsa.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium sweet red bell peppers seeded and diced, 4 medium mushrooms, button, 2 each scallions, spring or green onions chopped, 1/2 cup corn, and more.

Yes, Breakfast Burrito falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Burrito

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