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Three-Pepper Breakfast Burritos

Prep 25 min
Total 25 min
Servings 4

Looking for a Mexican-style sandwich? Then check out these burritos made using three types of peppers and eggs - a hearty breakfast that's ready in 25 minutes! MORE+ LESS-

By Betty Crocker Kitchens

November 15, 2010

Ingredients

tablespoon margarine or butter

1/4

cup sliced green onions

1/2

medium green bell pepper, chopped

1/2

medium red bell pepper, chopped

1/2

medium yellow bell pepper, chopped

eggs

tablespoons milk

1/2

teaspoon salt

1/8

teaspoon pepper

(7 or 8-inch) flour tortillas, heated

oz. (1/2 cup) shredded hot pepper Monterey Jack cheese

Steps

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1

Melt margarine in medium nonstick skillet over medium-high heat. Add onions and bell peppers; cook 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally.
2

Meanwhile, in medium bowl, combine eggs, milk, salt and pepper; beat well.
3

Pour egg mixture over vegetables in skillet. Reduce heat to medium; cook 4 to 6 minutes or until eggs are set but still moist, stirring frequently.
4

To serve, spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up.

Expert Tips

Prepare these burritos with colorful, flavored tortillas such as garden vegetable or tomato-basil. Look for them in the deli, bakery or dairy case in the grocery store.
To reduce the fat in each serving of these burritos by about 8 grams and the cholesterol by about 320 grams, use refrigerated or frozen fat-free egg product. Thaw the frozen egg product before using it.
For spicy burritos, season the egg mixture with 1/8 teaspoon ground red pepper (cayenne).