Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (4)
Freezer Vegetable Breakfast Burritos
NUTRITION · PER SERVING25M COOK
CAL 17%·PRO 35%
CARBS 27G31% OF CAL
3G FIBER0G ADDED1G INTRINSIC23G OTHER1G TOTAL SUGAR
FAT 20G52% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Freezer-friendly breakfast burritos loaded with eggs, vegetables, cheese, and salsa. Reheat them in the microwave for a quick, filling breakfast on busy mornings.
mainamericaneggs🫕 dutch oven⚡ microwave🍳 skilletvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- ½ cup finely chopped onion
- 1 bell pepper (chopped)
- 1 cup finely chopped broccoli
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- ½ teaspoon butter
- 8 large eggs
- ½ cup salsa (optional)
- 2 cups grated cheddar cheese (8 ounces )
- 8 burrito-size whole wheat tortillas
At a glance
PER SERVING · TIME 25M
CAL 17%·PRO 35%
CARBS 27G31% OF CAL
3G FIBER0G ADDED1G INTRINSIC23G OTHER1G TOTAL SUGAR
FAT 20G52% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 647mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 160mg
- Calcium
- 313mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 647MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.