Green Pepper and Onion Egg Burrito is super quick flavorful if you are a fan of breakfast for dinner this is a must try! It is also wonderful as a quesadilla. I never get tired of eggs. I like them for breakfast, lunch or dinner.
I like to cut down on carbs and put the mixture over roasted potatoes and a side of fruit. It would also be great over quinoa.
Stove Top & Oven
Recipe serves: 4
Serving size:
- 1 wrap
- 1/4 of roasted potatoes
Total time: 40 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
olive oil
-
garlic powder
-
onion powder
Grocery
-
1 green pepper
-
1 bag potatoes
-
1 onion
-
6 eggs
-
1/2 gallon milk
-
1 can green chili and tomato 14.5 oz
-
1 package wheat tortillas
-
1 bag Mexican cheese
Let's prep!
Ingredients
Prep
Ingredients
| 6 eggs |
| 1/8 cup milk |
| 1 can green chili and tomatoes, drained 14.5 oz |
| 1 onion |
| 1 green pepper |
| 1 teaspoon salt, divided |
| 1 teaspoon black pepper, divided |
| 1/4 teaspoon garlic powder |
| 1/4 teaspoon onion powder |
| 1/2 cup Mexican cheese |
| 4 wheat tortillas |
| 4 small potatoes |
| 3 teaspoons olive oil, divided |
Prep
- Gather all of your ingredients and measuring tools
- Place on a sheet pan and mix well:
- 4 potatoes diced
- 2 teaspoons of olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- In a medium bowl add:
- 1 onion, chopped
- 1 green pepper, chopped
- In a medium bowl add:
- 6 eggs
- 1/8 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Drain green chili and tomatoes; set aside
Let's cook!
- Preheat the oven to 425° F
- Complete prep from the prep tab above.
- Roast potatoes for 10 minutes stir, then roast for additional 10 minutes. Potatoes will be done once they are fork tender.
- Once the potatoes are 5 minutes from being done start the onions and the peppers.
- Heat 1 teaspoon olive oil in a frying pan, sauté onion and green pepper.
- Once the onions are soft add tomatoes and green chili’s until liquid is absorbed.
- Add the eggs and stir until scrambled. Add ½ cup of Mexican cheese.
- Assemble the burritos:
- Take ¼ of the egg mixture and add to the center of each wrap.
- Roll tightly.
- Add ¼ of potatoes on the side. Serve with salsa. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $70 – Menu 2
