Breakfast

Egg and Veggie Breakfast Burrito is for Breakfast.

Egg and Veggie Breakfast Burrito takes 15 minutes to prepare.

Egg and Veggie Breakfast Burrito takes 25 minutes to cook.

Egg and Veggie Breakfast Burrito makes 12 servings.

The ingredients for Egg and Veggie Breakfast Burrito are:

1 Small Onion, chopped
2 Tbsp Red Bell Pepper, chopped
4 Small red potatoes, cubed
2 Medium Tomatoes, chopped
1/2 Cup Shredded Cheddar Cheese
11 large eggs, blended
3/4 tsp Black Pepper, ground
Dash Salt
1 tsp Mrs. Dash Garlic and Herb Seasoning Blend
2 Tbsp Extra Virgin Olive Oil
12 Low Carb Tortillas

Here is how you make Egg and Veggie Breakfast Burrito:

Turn burner to medium heat, spray cooking spray on large skillet. Add onion, red bell pepper, and potatoes. Season with a 1/2 tsp pepper, dash of salt and 1/2 tsp Mrs. Dash. Cook until potatoes are lightly brown and tender. In a medium bowl add eggs, blend. Add tomatoes and cheddar cheese, blend. Pour in skillet over potato mixture. Season again, 1/4 pepper, and 1/2 tsp Mrs. Dash. Stir until egg mixture is set. Warm each tortilla 15 seconds in microwave. Plate tortilla, add 1/2 cup of egg mixture and fold tortilla end and then fold each side, one over the other. Serve hot.Serving Size:?12

The nutritional information for Egg and Veggie Breakfast Burrito is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 208.2

• Total Fat: 8.9 g
• Cholesterol: 159.1 mg
• Sodium: 393.1 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 13.6 g
• Protein: 15.8 g