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Three-Pepper Breakfast Burritos

Name: Three-Pepper Breakfast Burritos
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
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 Old El Paso™ Flour Tortillas for Burritos (8 inch), heated as directed on package; 1/2 cup shredded pepper Jack cheese (2 oz)

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Prep 25 min
Total 25 min
Servings 4

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Looking for a cheesy, Mexican-style breakfast? This bell pepper breakfast burrito will keep you full and satisfied. Ready in just 25 minutes, our breakfast burrito with peppers and onions is serious breakfast! Load up your burrito with salsa, guacamole, sour cream or cilantro. Don't forget, you can make this pepper burrito recipe as spicy as you want; just add hot sauce. You can't go wrong with this vegetarian breakfast burrito!

By Betty Crocker Kitchens

Updated May 19, 2021

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 Old El Paso™ Flour Tortillas for Burritos (8 inch), 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.)

Tips from the Betty Crocker Kitchens

tip 1
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
tip 2
Can’t take the heat? Opt for shredded plain Monterey Jack cheese instead of pepper Jack.
tip 3
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.
tip 4
For spicier vegetarian breakfast burritos, top with thinly sliced fresh jalapeño peppers.

Nutrition

340 Calories, 20g Total Fat, 16g Protein, 25g Total Carbohydrate, 3g Sugars

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;