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–+ servings
Two halves of egg and cheese breakfast burritos.
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Breakfast Burritos

Course Breakfast
Keyword Salt, Vegetable Oil, Flour Tortillas, Chili Powder, Black Pepper, Refried Beans, Milk, Tomato, Eggs, Cheddar Cheese
Dietary Need Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 167kcal
Author Maine SNAP-Ed

Equipment

  • Medium Bowl
  • Oven Or griddle
  • Stovetop
  • Frying Pan

Ingredients

  • 4 Eggs
  • 1/4 cup Milk
  • Salt To taste
  • Black Pepper To taste
  • Chili Powder To taste
  • 4 10 in Tortillas Flour
  • 1 cup Refried Beans Fat-Free
  • 1/2 cup Shredded Cheese
  • 1 Tomato Chopped

Instructions

  • Mix eggs, milk and seasonings in a bowl. Heat oil in skillet over medium-high heat (350 degrees in an electric skillet).
  • Stir in the eggs and cook until firm.
  • Warm the tortillas on a griddle, or wrap in foil and heat in the oven.
  • Warm the refried beans in a separate pan. On each tortilla, layer 1/4 of refried beans, eggs, cheese, and tomato.
  • Roll the burrito, cut in half, and enjoy! Refrigerate leftovers within 2 hours.

Notes

  • Try your favorite salsa in place of the tomato.
  • Use other vegetables that you have in the refrigerator, such as green or red bell peppers, or cooked corn.
  • Serve with guacamole or light sour cream.

Nutrition

Serving: 0.5burrito | Calories: 167kcal | Carbohydrates: 19g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 336mg | Potassium: 127mg | Fiber: 1g | Sugar: 2g | Vitamin A: 307IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg