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Egg Hashbrown And Pepper Burrito
This burrito is easy to make, delicious for a family breakfast and your taste buds will thank you!
Course
Breakfast
Cuisine
American
Keyword
breakfast burrito
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
burritos
Calories
312
kcal
Author
Kim Strawn
Ingredients
5
eggs
¼
cup
red or yellow pepper
4
hashbrown patties
6
strips
bacon, cooked
4
soft, flour tortillas
¼
cup
mushrooms, fresh or canned
optional
Instructions
Chop peppers and mushrooms, set aside
Bake hashbrowns according to package directions
While the hashbrowns are in the oven, spray medium sized frying pan with PAM Spray Pump Olive Oil
Scramble the eggs on medium/low heat until starting to firm. Add peppers and mushrooms, cook until eggs are done
Assemble burritos by placing 1 hashbrown, ¼ of the eggs, 2 strips of bacon and cheese, if desired. Roll the burrito up and serve immediately
Nutrition
Calories:
312
kcal
|
Carbohydrates:
17
g
|
Protein:
13
g
|
Fat:
20
g
|
Saturated Fat:
6
g
|
Cholesterol:
226
mg
|
Sodium:
544
mg
|
Potassium:
219
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
315
IU
|
Vitamin C:
17.1
mg
|
Calcium:
63
mg
|
Iron:
2.2
mg