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Egg ‘n’ Potato Burritos

Name: Egg 'n' Potato Burritos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 25 min.

Makes

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.

Egg 'n' Potato Burritos Recipe photo by Taste of Home

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Ingredients

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

Directions

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

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.

Egg ‘n’ Potato Burritos

Ingredients

Directions

Nutrition Facts

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