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    You are in: Home / Recipes / Breakfast Veggie Burrito Recipe
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    Breakfast Veggie Burrito

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    SallyCooks's Note:

    My husband had a Breakfast Veggie Burrito in a local restaurant. When they stopped making them, I came up with a recipe of my own. He loves them even better than the restaurant served ones! They are very easy to make as long as you have a few simple ingredients and the rest you can use whatever you have on hand.

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    Units: US | Metric


    1. 1
      Beat 4 eggs with 2 T. milk, baking powder, salt and black pepper. Let stand for a few minutes. Add butter or vegetable oil to skillet over medium high heat. Pour in egg mixture. Scramble egg mixture in skillet. Remove from pan. Add 1/2 of the scrambled eggs to each tortilla. Sprinkle cheese over each. Pop in microwave for 10-15 second to melt cheese and heat up tortilla. Spoon 2 T. salsa over each scrambled egg. Sprinkle each with shredded lettuce, chopped onions, chopped green pepper, chopped tomato and alfalfa sprouts. Roll up and serve immediately.
    2. 2
      Optional: You can also add other veggies such as mushrooms, broccoli slaw or shredded cabbage or add more or less of the onions, green peppers, tomatoes, alfalfa sprouts, etc. depending on taste.

    Ratings & Reviews:


    Nutritional Facts for Breakfast Veggie Burrito

    Serving Size: 1 (664 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 492.4
    Calories from Fat 213
    Total Fat 23.7 g
    Saturated Fat 9.7 g
    Cholesterol 398.9 mg
    Sodium 1279.2 mg
    Total Carbohydrate 44.8 g
    Dietary Fiber 4.0 g
    Sugars 5.3 g
    Protein 24.6 g

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