Three-Pepper Breakfast Burritos

  • Prep 25 min
  • Total 25 min
  • Servings 4

Ingredients

  • 1 tablespoon butter
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
  • 1/3 cup chopped yellow bell pepper
  • 1/4 cup sliced green onions (4 medium)
  • 6 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), heated as directed on package
  • 1/2 cup shredded pepper Jack cheese (2 oz)

Steps

  • 1
    In 10-inch nonstick skillet, melt butter over medium-high heat. Add bell peppers and onions; cook 2 to 3 minutes, stirring occasionally, until vegetables are just tender, stirring occasionally.
  • 2
    In medium bowl, mix eggs, milk, salt and pepper; beat well.
  • 3
    Pour egg mixture over vegetables in skillet. Reduce heat to medium; cook 1 to 3 minutes, stirring frequently, until eggs are set but still moist.
  • 4
    To serve, spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up each tortilla tightly to secure filling. (Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.)

  • Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
  • Can’t take the heat? Opt for shredded plain Monterey Jack cheese instead of pepper Jack.
  • Make this bell pepper breakfast burrito your own! Experiment with other fresh veggies instead of the bell peppers, or use finely chopped white onion instead of green onions.
  • For spicier vegetarian breakfast burritos, top with thinly sliced fresh jalapeño peppers.

Nutrition Facts

Serving Size: 1 Burrito
Calories
340
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
300mg
100%
Sodium
730mg
30%
Potassium
220mg
6%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
6%
Sugars
3g
Protein
16g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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