Breakfast Burritos

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 1 tsp vegetable oil
  • 1 red potatoes , peeled and shredded
  • 3/4 Cup leftover cooked chicken, beef, pork or shrimp
  • 3 eggs
  • 2 10 inch flour tortilla , warm
  • 4 Fl Oz salsa
  • 4 Tbsp shredded Monterey Jack cheese
Heat oil in a heavy nonstick skillet over medium high heat. Saut'e potato 6-8 minutes, stirring frequently, until potato just begins to brown. Add meat and saut'e 3-4 minutes until hot. Beat eggs and salt and pepper to taste in a bowl. Stir eggs into potato mixture and cook 1-2 minutes, stirring until set to desired consistency. Spoon egg filling into middle of each tortilla. Fold in sides to overlap filling slightly. Bring up bottom and roll into a cylinder that is closed at each end. Top with salsa and cheese.
Calories
640 Cal
Fat
28 g
Carbs
59 g
Protein
36 g
Fiber
4.8 g
Sugar
6.2 g
Cholesterol
380 mg
Sodium
1200 mg


Nutrients

Fiber     4.8 g
Fat     28 g
Sugar     6.2 g
Carbs     59 g
Protein     36 g
Calories     640 Cal

Fats

Fat, Poly     6.1 g
Fat, Mono     10 g
Fat, Sat     8.9 g
Fat, Trans     0.6 g
Fat, Percent     40 %

Vitamins

Vitamin, K     14 mcg     11 %
Vitamin, A     830 IU     28 %
Vitamin, B12     0.9 mcg     39 %
Niacin     6.5 mg     41 %
Riboflavin     0.8 mg     63 %
Vitamin, C     12 mg     14 %
Vitamin, D     31 IU     5.2 %
Vitamin, B6     0.6 mg     35 %
Vitamin, E     2.9 mg     19 %
Panto, Acid     1.8 mg     37 %
Choline     240 mg     44 %
Thiamin     0.5 mg     44 %

Minerals

Calcium     290 mcg     29 %
Phosphorus     460 mg     66 %
Magnesium     75 mg     18 %
Copper     0.4 mcg     44 %
Fluoride     27 mcg     680 %
Zinc     3.7 mg     34 %
Cholesterol     380 mg     1.2 %
Sodium     1200 mg     81 %
Selenium     49 mcg     88 %
Manganese     0.6 mg     8.7 %
Potassium     1000 mg     21 %
Iron     5.2 mg     64 %