Breakfast Burrito

I got this recipe from Harvesters’ Nutrition Department. This is a recipe that Jeremiah and I had originally planned to make for the week of the SNAP Challenge. We had to pass because it was too much for our budget. That’s too bad because they are healthy and super filling.

PicoHarvesters’ homemade pico de gallo
3 medium tomatoes, diced
2/3 c. cilantro, minced
½ small onion, diced
juice of 1 lime
1 jalapeno

Breakfast BurritoBreakfast Burrito
1 T. canola oil
1 medium bell pepper, diced
1 medium onion, diced
2 medium russet potatoes, diced
8 eggs, beaten
½ tsp. garlic powder
1 tsp. black pepper
8 (10 inch) whole wheat lower sodium tortillas
1 c. low fat Cheddar cheese, shredded (4 oz.)

Mix all ingredients to make pico de gallo.

In a large skillet, heat oil. Add pepper, onion, and potatoes. Cook until potatoes are fork tender, about 8 minutes).

Spread potato mixture to the edge of the skillet and cook eggs in the middle.

Spread egg mixture into tortillas. Top with cheese and pico. Roll up like a burrito.

Nutritional Facts: 288 calories, 11 g. fat, 15 g. protein, 35 g. carbs, 6 g. fiber, and 193 mg. sodium.

Notes:

  • Nutrition says this recipe serves 8 at a cost of $1.35 per serving. I was able to make 12 burritos by using a smaller tortilla. Plus, we had a little pico de gallo left for homemade tortilla chips.
  • I omitted the jalapeno from the pico.
  • I froze some of the burritos. If you do this, please add more seasoning to your eggs/potato mixture.
  • We used a high fiber tortilla shell.
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Cheesy Southwest Egg Bake

This is a hearty breakfast recipe I found on the Pillsbury website.

Cheesy Southwest Egg BakeCheesy Southwest Egg Bake by Pillsbury
1 package of chorizo or pork sausage
1/2 c. chopped onion
3/4 c. chopped bell pepper
10 eggs
1/4 c. whipping cream
2 c. shredded pepper Jack or Mexican cheese blend
1 tsp. red pepper flakes
1 can Grands flaky layers biscuits
1 T. vegetable oil

Preheat oven to 375 degrees. In skillet, cook sausage, onion, and pepper. In a large bowl, beat eggs and cream. Stir in 1 c. cheese, red pepper flakes, and sausage mixture. Separate dough  into 8 biscuits. Cut each into 6 pieces. Spread oil bottom of skillet. Drop biscuits over oil. Pour sausage mixture over biscuits. Top with remaining cup of cheese. Bake 25-30 minutes or until crust is set. Cool 5 minutes before serving.

Notes:

  • I used regular sausage and added fresh cilantro.
  • I used 6 eggs and 4 egg whites.
  • I used red bell pepper but you can use any kind.
  • I also used Mexican cheese.