Breakfast Burrito Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flour tortillas stuffed with roasted potatoes, peppers, scrambled eggs with cottage cheese, sausage, and cheddar. A hearty, satisfying breakfast wrap that freezes well for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 Yukon gold potatoes (scrubbed and ½-inch diced (about ¾ pounds))
- 2 bell peppers (any color, ½-inch diced)
- 1 small yellow onion (½-inch diced)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ⅛ to ¼ teaspoon cayenne pepper (optional)
- 6 ounces precooked chicken sausage links (diced, I used chorizo-style)
- 1 cup low fat cottage cheese
- 8 large eggs
- ⅔ cup shredded sharp cheddar cheese
- 10 or 12 tortillas (low carb, whole wheat, or tortillas of choice)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 662mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 289mg
- Calcium
- 150mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 662MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.