Breakfast Burritos
Notes
Video
Recipe Notes
- Try your favorite salsa in place of the tomato.
- Use other vegetables that you have in the refrigerator, such as green or red bell peppers, or cooked corn.
- Serve with guacamole or light sour cream.
Ingredients
4 eggs
¼ cup 1% milk
salt, pepper, and chili powder to taste
1 teaspoon oil
4 (10 inch) flour tortillas
1 cup fat-free refried beans
½ cup (4 ounces) grated cheddar cheese
1 tomato, chopped
Directions
- Mix eggs, milk and seasonings in a bowl.
- Heat oil in skillet over medium-high heat (350 degrees in an electric skillet).
- Stir in the eggs and cook until firm.
- Warm the tortillas on a griddle, or wrap in foil and heat in the oven.
- Warm the refried beans in a separate pan.
- On each tortilla, layer 1/4 of refried beans, eggs, cheese, and tomato.
- Roll the burrito, cut in half, and enjoy!
- Refrigerate leftovers within 2 hours.
Notes
- Try your favorite salsa in place of the tomato.
- Use other vegetables that you have in the refrigerator, such as green or red bell peppers, or cooked corn.
- Serve with guacamole or light sour cream.
Comment
These are great! I added a little sausage into them and the flavor was fantastic.
We love this. The kids added bell peppers as one of the vegetables, and potatoes. We added potatoes so that the recipe resembled a tortilla Española.
These are a morning staple at my house. Sometimes we change up the beans and do black beans or whole pinto beans. Great with any othem!