Traditional recipes

Scrambled Egg Burrito

Scrambled Egg Burrito

Ingredients

  • 5 slices of bacon
  • 5 eggs
  • 1 tbsp. milk
  • 1/2 onion, finely chopped
  • 1/4 Cup salsa
  • 1 tsp. red pepper flakes
  • 1 tsp. chili powder
  • 4 tbsp. guacamole
  • 1/4 Cup monteray jack cheese
  • 4 warmed soft tortillas

Directions

Cook bacon until crisp, let cool and then set aside.

Whisk eggs and milk together in a bowl.

Pour egg mixture, onions, chili powder, and red pepper into a greased pan on medium heat.

Allow to cook slightly and fold salsa into the mixture.

Once cooked to your liking, crumble bacon on top of the eggs. Turn off the heat and sprinkle cheese all over the dish, allowing time for it to melt.

Spread 1 tbsp of guacamole on each tortilla. Place 1/4 of the egg dish in the tortilla, wrap and enjoy!


Scrambled Eggs and Breakfast Burrito Recipes

Scrambled eggs is one of the simplest and fastest egg based breakfasts. With scrambled eggs there are no worries about broken yolks, and when cooked until firm (not runny) there is little risk from contaminants.

The traditional plate of scrambled eggs, toast, and bacon has evolved into the breakfast burrito. Unless you are careful, the calories from one fast food breakfast burrito can quickly add up. Flour tortillas can be up to 12-inches in diameter and the burrito filled with high calorie sausage. One burrito can provide up to a days worth of sodium. The fast food burrito pictured below has:

  • Weight: about 10.5 oz. (290 g)
  • 1040 calories
  • 20 grams saturated fat
  • 2130 mg sodium
  • 68 grams carbohydrates
  • 36 grams of protein

If your activity level burns 4,000 to 5,000 calories per day, a 1,000 calorie burrito is 20 to 25 percent of your daily calories. When your calorie needs are less then 3,000 or you are trying to lose weight. It is best avoiding 1,000 calorie burritos breakfast or otherwise.

The homemade 2-egg breakfast burrito pictured below has:

  • Weight: about 8.3 oz. (235 g)
  • 440 calories
  • 8 grams saturated fat
  • 1550 mg sodium
  • 28 grams carbohydrates
  • 35 grams of protein

Where does all the sodium come from?

When cutting down on sodium it pays to check the nutrition facts label. You can cut 300 to 500 mg from this burrito by buying reduced sodium tortillas and ham.

Cutting more than half the calories does not mean cutting serving size in half. In this case it means less cured meats and fat calories.

These Scrambled Eggs and Breakfast Burrito Recipe uses 2 eggs for one serving of scrambled eggs or enough filling for two 7-inch or one 10-inch tortilla breakfast burritos. You can increase fiber by using whole grain tortillas.

Add salsa for extra flavor and heat.

Cook’s Tip

For eggs and sausage or sausage burrito, crumble sausage while cooking over medium heat and cook until browned. Remove from pan reserving enough fat to cook eggs. Add sausage when eggs begin to set.

Related Recipes:

Ingredients

  • For Scrambled Eggs
  • 2 large eggs
  • 1-2 tablespoons (15-30 ml) water or milk
  • 1 teaspoon (5 g) butter or margarine
  • Black pepper to taste if desired
  • Kosher salt to taste
  • For Scrambled Eggs with Ham or Sausage
  • 1 - 2 oz. (28-56 g) diced ham or
  • 1 - 2 oz. (28-56 g) cooked sausage
  • For Breakfast Burritos
  • 2 7-inch or 1 10-inch flour tortilla
  • Salsa if desired
  • Cheddar or Monterey Jack cheese, shredded (if desired)

Method of Preparation

Step 1

In a small bowl combine eggs and liquid until well blended. Stir in ham if desired.

Step 2

Melt butter or margarine in an 8-inch frying pan over medium low heat.

Step 3

Add egg mixture and cook about 1 minute. Using a spatula or wood spoon slide the firm egg to allow the liquid to contact the pan. Continue until eggs are firm and cooked through. Serve immediately. Top with a tablespoon of your favorite salsa for a southwestern flavor.

Step 4

For burritos, divide the eggs between two small tortillas or one large tortilla. Add a tablespoon of salsa if desired. Roll up tortilla.


Fry the slice of bacon until brown and crisp. Chopped bacon into small bits. Liberally spray a medium saucepan with cooking spray. Chop the tomato and set aside. In a small bowl beat 2 eggs. Add bacon and tomato to eggs and blend well. Pour this mixture into the saucepan. Add favorite seasonings. Cook until sides of eggs are forming and cooked and stir. Add shredded cheese and continue to stir until completely cooked. Warm tortillas in microwave for 10 seconds. Spoon the eggs in the middle of each tortillas and wrap tight.

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 330

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Ingredients of Scrambled Eggs Burrito

  • 2 egg
  • 8 tablespoon cheese-cheddar
  • 1 green chilli
  • 1/2 teaspoon extra virgin olive oil
  • 2 tortillas
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

How to make Scrambled Eggs Burrito

Step 1

To prepare this delicious burrito recipe, wash and clean the chilies and chop them using a chopping board. Keep them aside. Meanwhile preheat the oven to 170 degree Celsius. Then carefully cover the tortilla in an aluminum foil and heat it in the oven for 5 minutes. Once done, keep them aside.

Step 2

Next, take a deep mixing bowl and crack open eggs in it. Add in salt in the bowl followed by pepper and beat the mixture until you get a creamy consistency.

Step 3

Meanwhile, put a non-stick pan on medium flame and heat extra virgin olive oil in it. Add in green chilies in the pan and saute for a minute or two.

Step 4

Carefully, add in the prepare egg mixture (see step-4) in the pan and cook until the mixture is thick, cloudy and no liquid egg is visible. Turn the flame off and keep the eggs aside.

Step 5

Now, lay the heated tortilla on a clean surface (or tray) and add scrambled eggs in it in equal portions. Top it up with grated cheese and secure the edges of the tortilla to get a wrap. Serve hot with any dip of your choice!


Recipe Summary

  • ½ pound bulk pork sausage
  • 12 eggs
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper, or to taste
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ½ cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.

Heat a large skillet over medium-high heat and stir in sausage cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes drain.

Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.

Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.


Breakfast Scrambled Egg Burrito

1. Spray a small, non-stick skillet with a light coating of non-stick cooking spray.

2. In a small bowl break the egg and beat well with a fork, add in the diced peppers and salsa and mix well.

3. Place the skillet on the stove over medium heat. When the pan is hot, add the egg mixture and stir. Keep stirring and folding the egg over itself until large curds begin to form. The egg mixture will still look wet but will continue to cook once it’s removed from the heat.

4. Remove the skillet from the heat and set aside.

5. Place the homemade tortilla flat on a plate and place it in the microwave. Heat for 10 seconds.

6. Remove the tortilla from the microwave and sprinkle the tablespoon of cheese down the center. Place the scrambled egg mixture over the cheese and roll the tortilla up in burrito style. Place back on the plate seam side down and return the plate to the microwave and reheat for 5 seconds to melt the cheese. Remove from the microwave.

7. Cut the burrito on a diagonal across the middle.

8. Serve immediately with extra salsa, if desired.

Makes 1 burrito with 273 calories, 116 mg sodium and 27.8g carbohydrates with ingredients used.

Comments

If you are visiting our website it is probably because you want to or need to reduce the amount of sodium in your diet for a healthier lifestyle. Here at skipthesalt.com, we are label readers. We are constantly looking for nutritious and flavorful foods with the lowest sodium that we can find. We interact, we question, and we compliment and encourage each other. We are always working on converting recipes we come across, whether those passed down for generations or the latest trends, to make low sodium versions. Through this journey we become friends who support each other.

We share because we care! We share pictures of the low sodium meals that we have prepared and if the sodium amount if known, that is posted as well. We share recipes that we have found and have made, noting changes made to make the recipe low sodium. We also give credit to the source where the recipe was found. We also share our own creations, listing the ingredients and sodium values.

Life is complicated enough, eating shouldn’t be! With the help of members of our Facebook group we try to take the hassle out of living a low sodium lifestyle.

Please share this site with your friends, family, and doctors. Also, please take a moment to read the disclaimer.


1 tablespoon vegetable oil , or butter, or margarine

In a small bowl, whisk the eggs together with the milk until well-beaten. Season with salt and pepper to taste.

Heat the oil or butter in a skillet or frying pan over medium-high heat.

Carefully add the eggs to the skillet. Cook the eggs, frequently mixing, until you have scrambled eggs of the desired consistency.

Warm the flour tortilla in the microwave for a few seconds, just until it is warm and soft. Place the scrambled eggs in the center of the flour tortilla, and top with cheese and salsa.


Scrambled Eggs and Vegetable Burritos

Coat a nonstick skillet with cooking spray place over medium-high heat until hot. Add onion and green pepper saute until tender. Add tomato, 1 cup salsa, corn, and black pepper cook over medium heat until thoroughly heated. Set aside.

Position knife blade in food processor bowl add beans, seasoning mix, and remaining 1/4 cup salsa. Process until smooth, scraping sides of processor bowl once. Spread about 2 tablespoons bean mixture across center of each tortilla sprinkle tortillas evenly with cheese.

Combine eggs and egg whites beat well. Coat a nonstick skillet with cooking spray place over medium heat until hot. Add egg mixture cook, stirring often, until mixture is firm but still moist. Spoon egg mixture evenly over tortillas. Roll up tortillas place, seam side down, in an 11- x 7- x 1 1/2-inch baking dish. Cover with heavy-duty plastic wrap, and vent.

Microwave tortillas at HIGH 45 seconds or until thoroughly heated. Spoon vegetable mixture evenly over burritos. Serve immediately.


Breakfast Scrambled Egg Burrito

1. Spray a small, non-stick skillet with a light coating of non-stick cooking spray.

2. In a small bowl break the egg and beat well with a fork, add in the diced peppers and salsa and mix well.

3. Place the skillet on the stove over medium heat. When the pan is hot, add the egg mixture and stir. Keep stirring and folding the egg over itself until large curds begin to form. The egg mixture will still look wet but will continue to cook once it’s removed from the heat.

4. Remove the skillet from the heat and set aside.

5. Place the homemade tortilla flat on a plate and place it in the microwave. Heat for 10 seconds.

6. Remove the tortilla from the microwave and sprinkle the tablespoon of cheese down the center. Place the scrambled egg mixture over the cheese and roll the tortilla up in burrito style. Place back on the plate seam side down and return the plate to the microwave and reheat for 5 seconds to melt the cheese. Remove from the microwave.

7. Cut the burrito on a diagonal across the middle.

8. Serve immediately with extra salsa, if desired.

Makes 1 burrito with 273 calories, 116 mg sodium and 27.8g carbohydrates with ingredients used.

Comments

If you are visiting our website it is probably because you want to or need to reduce the amount of sodium in your diet for a healthier lifestyle. Here at skipthesalt.com, we are label readers. We are constantly looking for nutritious and flavorful foods with the lowest sodium that we can find. We interact, we question, and we compliment and encourage each other. We are always working on converting recipes we come across, whether those passed down for generations or the latest trends, to make low sodium versions. Through this journey we become friends who support each other.

We share because we care! We share pictures of the low sodium meals that we have prepared and if the sodium amount if known, that is posted as well. We share recipes that we have found and have made, noting changes made to make the recipe low sodium. We also give credit to the source where the recipe was found. We also share our own creations, listing the ingredients and sodium values.

Life is complicated enough, eating shouldn’t be! With the help of members of our Facebook group we try to take the hassle out of living a low sodium lifestyle.

Please share this site with your friends, family, and doctors. Also, please take a moment to read the disclaimer.


Watch the video: Indian Street Food - The BIGGEST Scrambled Egg Ever! (October 2021).