Breakfast Burrito with Salsa
Advertisement
Ingredients
- 4 large eggs
- 1/8 cup frozen corn (2 tablespoons)
- 1 tablespoon 1% milk
- 1/8 cup green pepper, diced (2 tablespoons)
- 1/4 cup onion, minced
- 1/16 cup tomatoes, diced (1 tablespoon)
- 1 teaspoon mustard
- 1/4 teaspoon garlic powder
- hot pepper sauce (optional)
- 4 (8-inch) flour tortillas
- 1/4 cup fresh tomato salsa
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- In a large mixing bowl, blend the eggs, corn, milk, green peppers, onions, tomatoes, mustard, garlic, hot pepper sauce, and salt for 1 minute until eggs are smooth.
- Pour egg mixture into a lightly oiled 9x9x2 inch baking dish and cover with foil.
- Bake for 20-25 minutes until eggs are set and thoroughly cooked.
- Wrap tortillas in plastic and microwave for 20 seconds until warm. Be careful when unwrapping the tortillas -- the steam can be hot.
- Cut baked egg mixture into 4 equal pieces and roll 1 piece of cooked egg in each tortilla.
- Serve each burrito topped with 2 tablespoons of salsa.
Nutrition
| Calories | 246 |
|---|---|
| Protein | 11 g |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Cholesterol | 186 mg |
| Sodium | 479 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food Family Fun USDA Food and Nutrition Service Team Nutrition