The best part about these breakfast burritos? The tomato-basil topping! Delightful.
Check out what my pals over at Group Recipes had to say about this recipe:
This breakfast burrito is a stand alone. One burrito is satisfying. The potato, onion and the cheese with the egg and wrap is very filling. Have this with juice or milk .
I LOVE these breakfast burritos! They really brighten everyone’s morning when I serve them at my house.
Ingredients
1 large tomato, diced
2 tsp. Finely chopped basil or ½ tsp. dried basil leaves
1 medium potato, peeled and shredded ( about 1 cup )
¼ cup chopped onion
2 tsp. Lite margarine
2 Lg. Eggland’s Best eggs, beaten together
1/8 tsp. ground black pepper
4 ( 8-inch tortillas, warmed
1/3 cup Kraft shredded reduced-fat cheddar cheese
Instructions
Method:
1)In a small bowl, combine tomato and basil; set aside.
2)In a large non-stick skillet, over medium heat, saute potato and onion in margarine until tender. Add eggs into the skillet; sprinkle with pepper. Cook, stirring occasionally, until mixture is set.
3)Divide egg mixture evenly between tortillas; top with cheese. Fold tortillas over egg mixture. Top with tomato mixture.
Calories per serving: 226
USE RED NEXT PAGE LINK BELOW.
Quick Tip: When fully cooked throw some into a nice warm tortilla, wrap it up and, if they need to be kept warm for a bit, wrap them individually in sheets of foil.
Thank you to Group Recipes for this great recipe.
