Beef / Pork

Viki's On The Run Breakfast Burritos is for Breakfast.

Viki's On The Run Breakfast Burritos takes 45 minutes to prepare.

Viki's On The Run Breakfast Burritos takes 50 minutes to cook.

Viki's On The Run Breakfast Burritos makes 20 servings.

The ingredients for Viki's On The Run Breakfast Burritos are:

10 Slices of Oscar Mayer Fully Cooked Canadian Bacon
3 Large Russett Potatoes (peeled and chopped into 1/4 an inch rounds or cubed)
6 Large Brown Eggs or White ( It's your kitchen use what makes you feel comfy)
1/4-1/2 cup of pictsweet seasoning blend veggies (red and green bell peppers, celery, onion..you can use fresh bell peppers, onions and omit the celery)
1 Cup of 2% Milk Borden Shredded Cheese Mexican Style (Again you may use fat free, veggie cheese, whatever makes you comfy)
5 tbsp Onion Powder (optional)
1 tbsp Black Pepper (optional)
4 tbsp Garlic Powder (optional)
1 tbsp dried Parsley (optional)
1 tsp of Tony Chachere's Creole Seasoning (optional)
1 tbsp of Italian Seasoning (optional)
20 mission whole wheat tortillas
2 tbsp of Extra Virgin Olive Oil

Here is how you make Viki's On The Run Breakfast Burritos:

First, take your potatoes and wash them after you've peeled and chopped them. Then, drain the excess water off and season the potatoes to your taste with each seasoning. Next, place the 2 tablespoons of olive oil in the bottom of a large cast iron skillet and set to medium heat(if you have a large nonstick skillet you can omit the oil entirely). Once the pan heats up add the vegetables and canadian bacon and saute them for 1-2 minutes then add the potatoes and allow the mixture to brown about 10 minutes turning them occasionally. Then cover the potatoes and reduce the heat to medium low and allow them to cook (or smother) for 30-35 minutes until soft and cooked through.Place a medium sized nonstick skillet/or a skillet sprayed with nonstick cooking liquid on low-medium low heatNext, add the 6 eggs to a bowl and beat them lightly season with salt and pepper to your taste and pour them into the skillet. Allow the eggs to cook for 5-7 minutes or until desired doneness stirring occasionally to "scramble" the eggs.Take the tortillas and place them in a tortilla warmer or in the microwave (1:00 minute per bag) just until softened (this makes them easier to work with)Next combine the scrambled eggs and the potato/canadian bacon mixture, then take one tortilla from the package and place on a flat surface, place 1/8 of the egg/potato canadian bacon mixture on the left side of the tortilla.Next, fold the top and bottom over the mixture (leave about an inch of space between the top and bottom edges) and roll the tortilla up to your right when your burrito is rolled wrap it in saran wrap and place on a tray to the side. Repeat until all burritos are rolled. Place the burritos in a ziplock bag and place in the freezer after they've cooled for a quick breakfast on the run.Heating Directions: Place 1 burrito on a microwave safe plate and heat in 30 second to 1 minute intervals until heated through (you can heat with or without saran wrap) Allow the burrito to stand for a few minutes to insure even heat distribution then ENJOY!Number of Servings: 20Recipe submitted by SparkPeople user AFROCENTRICPOE.

The nutritional information for Viki's On The Run Breakfast Burritos is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 256.5

• Total Fat: 7.0 g
• Cholesterol: 75.8 mg
• Sodium: 701.6 mg
• Total Carbs: 39.1 g
• Dietary Fiber: 3.6 g
• Protein: 11.3 g

The dietary needs meet for Viki's On The Run Breakfast Burritos is Low Fat