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Egg ‘n’ Potato Burritos

Total Time

Prep: 20 min. Cook: 25 min.


6 servings

Updated: Dec. 20, 2022
“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.
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  • 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 chiles, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 fat-free flour tortillas (8 inches), warmed
  • 1 cup shredded reduced-fat cheddar cheese


  1. 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.
  2. 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.
  3. 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

1 each: 317 calories, 13g fat (5g saturated fat), 297mg cholesterol, 905mg sodium, 33g carbohydrate (6g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

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