Egg N Potato Burritos Recipes

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EGG 'N' POTATO BURRITOS



Egg 'n' Potato Burritos image

"This is my husband's favorite dish," Ann Yarber says from Washington, Oklahoma. The scrumptious combination with hash browns and eggs adds zip to breakfasts on the fly.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 cup frozen shredded hash brown potatoes
3 green onions, chopped
1 tablespoon olive oil
8 large eggs, lightly beaten
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
1/2 teaspoon salt
1/2 teaspoon pepper
6 fat-free flour tortillas (8 inches), warmed
1 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large nonstick skillet, cook potatoes and onions in oil over medium heat for 8-10 minutes or until potatoes are tender, stirring occasionally. , In a large bowl, combine the eggs, tomatoes, salt and pepper. Pour over potatoes. Reduce heat to medium-low. Cook and stir until eggs are completely set. Remove from the heat. , Spoon about 1/2 cup of egg mixture down the center of each tortilla; sprinkle with cheese. Fold sides and ends over filling and roll up.

Nutrition Facts : Calories 317 calories, Fat 13g fat (5g saturated fat), Cholesterol 297mg cholesterol, Sodium 905mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

POTATO EGG AND CHEESE BURRITO



Potato Egg and Cheese Burrito image

One of my favorite things from Roberto's Mexican food. Simple yet oh so good. Enjoy with pickled jalapenos and carrots.

Provided by Jamilahs_Kitchen

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

1/2 cup left over potato (you can also use french fries which they sometimes do)
2 eggs
1/2 cup shredded cheddar cheese
2 warm flour tortillas
2 ounces salsa or 2 ounces Mexican hot sauce, for serving

Steps:

  • Rewarm your leftover potatoes.
  • Scramble eggs in a little bit of butter till nice and fluffy.
  • Place ingredients in warmed tortilla and sprinkle with cheese.
  • Wrap up into burrito form and serve with your favorite tot sauce or salsa.

Nutrition Facts : Calories 315.5, Fat 16.5, SaturatedFat 8.1, Cholesterol 215.7, Sodium 609.6, Carbohydrate 24.4, Fiber 2.2, Sugar 2.1, Protein 17

EASY POTATO, EGG, & CHEESE BREAKFAST BURRITO



Easy Potato, Egg, & Cheese Breakfast Burrito image

I had a ton of cooked leftover steak fries (the frozen kind) and came up with this yummy and easy breakfast using them. It's so easy, and oh so good!

Provided by megs_

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

2 eggs
1 tablespoon light sour cream
1/2 cup steak-style French fries, cooked and chopped
1/2 cup light cheddar cheese, shredded
2 large tortillas, I use the fat free kind
ketchup

Steps:

  • In a bowl, mix eggs with sour cream well. Pour into a hot pan sprayed with cooking spray and scramble until firm.
  • Add cooked fries, and continue scrambling eggs. If you like, add spices. (I add salt, pepper, paprika, and tabasco sauce.).
  • Add shredded cheese and mix until melted.
  • Heat tortillas 20 seconds in the microwave. Put half of egg mixture on each one, roll up, top with ketchup if desired, and enjoy!

Nutrition Facts : Calories 496.1, Fat 16.9, SaturatedFat 5.6, Cholesterol 220.9, Sodium 1002.1, Carbohydrate 60.1, Fiber 3.5, Sugar 2.8, Protein 24

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