Breakfast Burrito with Salsa
Start your day off strong with this hearty breakfast burrito made of eggs, vegetables, and a mix of other ingredients.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 burrito, 1/4 of recipe
225
Calories
11g
Protein
26g
Carbs
9g
Fat
2g
Fiber
3g
Sugar
478mg
Sodium
Saturated Fat 3 g · Cholesterol 206 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
eggs
4 large
frozen corn
1/8 cup · 2 tablespoons
1% milk
1 tablespoon
green pepper, diced
1/8 cup · 2 tablespoons
onion, minced
1/4 cup
tomatoes, diced
1/16 cup · 1 tablespoon
mustard
1 teaspoon
garlic powder
1/4 teaspoon
hot pepper sauce
optional
(8-inch) flour tortillas
4
fresh tomato salsa
1/4 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 °F.
- 3
In a large mixing bowl, blend the eggs, corn, milk, green peppers, onions, tomatoes, mustard, garlic, hot pepper sauce, and salt for 1 minute until eggs are smooth.
- 4
Pour egg mixture into a lightly oiled 9x9x2 inch baking dish and cover with foil.
- 5
Bake for 20-25 minutes until eggs are set and thoroughly cooked.
- 6
Wrap tortillas in plastic and microwave for 20 seconds until warm. Be careful when unwrapping the tortillas -- the steam can be hot.
- 7
Cut baked egg mixture into 4 equal pieces and roll 1 piece of cooked egg in each tortilla.
- 8
Serve each burrito topped with 2 tablespoons of salsa.
Source: USDA MyPlate Kitchen · Food Family Fun USDA Food and Nutrition Service Team Nutrition
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