Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (9)
Veggie Breakfast Burritos
NUTRITION · PER SERVING35M COOK
CAL 23%·PRO 45%
CARBS 39G33% OF CAL
2G FIBER1G ADDED2G INTRINSIC35G OTHER3G TOTAL SUGAR
FAT 25G48% OF CAL
10G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breakfast burritos filled with scrambled eggs, cheese and sautéed vegetables wrapped in a tortilla. Perfect for make-ahead breakfasts.
mainamericaneggs⚡ microwave🍳 skilletvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup diced red bell pepper
- 1/4 cup diced onion ((any type))
- 1 jalapeño pepper
- 2-3 tsp oil or butter ((use as needed))
- salt and pepper (to taste)
- 6 eggs
- 4 oz grated cheese ((cheddar, pepepr jack, or mex blend))
- 4 large "burrito-sized" flour tortillas
At a glance
PER SERVING · TIME 35M
CAL 23%·PRO 45%
CARBS 39G33% OF CAL
2G FIBER1G ADDED2G INTRINSIC35G OTHER3G TOTAL SUGAR
FAT 25G48% OF CAL
10G SAT15G 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
- 20m
- Cook
- 20m
- Sodium
- 956mg
- Total sugar
- 3g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 291mg
- Calcium
- 377mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 956MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.