Food and Nutrition


| Share

Make Ahead Breakfast Burrito

Make Ahead Breakfast Burrito
Make Ahead Breakfast Burrito
Iowa State University Extension Service
This healthy recipe comes from Iowa State University Extension Service, Spend Smart Eat Smart Program.


  • 1 cup diced potatoes (1 medium potato)
  • 1/2 cup diced onions (1/2 medium onion)
  • 1 cup diced bell peppers (1 medium pepper)
  • 8 beaten eggs
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 cup shredded 2% reduced fat cheddar cheese
  • 8 flour tortillas (8 inch


Spray a large skillet with nonstick cooking spray. Cook the potatoes for 6 to 10 minutes over medium heat. Add onions and peppers to the potatoes. Cook for three to four minutes until the potatoes are browned. Add beaten eggs to the vegetable mixture. Cook for four to five minutes over medium heat. Stir off and on until there is no liquid. Stir in the garlic powder and pepper. Roll each burrito. Use 2 tablespoons of cheese and 1/2 cup of the egg mixture for each burrito. Serve or freeze. To 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 the burrito for three to four minutes.

Makes eight servings. Each serving has 270 calories, 9 grams (g) of fat, 31 g of carbohydrate, 14 g of protein, 2 g of fiber and 500 milligrams of sodium.

Example File   386.3 KB  
Filed under: meat, recipes, breakfast, eggs, protein
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.