Breakfast Burritos with Tomato-Basil Topping

July 12, 2013 – 01:10 pm

Flour tortillas packed with hash browns, scrambled eggs, tomato,
fresh basil and Cheddar cheese


  • PAM® Original No-Stick Cooking Spray
  • 1 cup frozen Inland Valley® Southern-Style Hash Browns
  • 1/4 cup finely chopped onion
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 1/8 teaspoon ground black pepper
  • 1 large tomato, finely chopped
  • 1 tablespoon finely chopped fresh basil
  • 4 flour tortillas (8 inch), warmed
  • 1/2 cup shredded reduced-fat Cheddar cheese (1/2 cup = 2 oz)

Calories Saved

Egg Beaters

Shell Eggs

Serving Size: 4 servings (1 burrito each)


  1. Spray medium nonstick skillet with cooking spray; heat over medium heat. Add hash browns and onion; cook 9 minutes, or until potatoes are golden brown, stirring frequently.
  2. Add Egg Beaters and pepper; mix well. Cook 3 minutes, or until Egg Beaters are slightly set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally.
  3. Combine tomato and basil; set aside. Spoon Egg Beaters mixture evenly down centers of tortillas; top evenly with cheese and the tomato mixture. Fold in opposite sides of each tortilla; roll up burrito-style.
Nutrition Information Amount per Serving Calories 243 % Daily Value* Total fat 7 g 10% Saturated fat 3 g 13% Cholesterol 10 MG 3% Sodium 556 MG 23% Carbohydrate 31 g 10% Dietary fiber 2 g 8% Sugars 4 g Protein 15 g Vitamin A 22% Vitamin C 14% Calcium 26% Iron 16%


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