Ingredients
4 eggs (large)
1/8 cup corn (frozen)
1 tablespoon 1% milk
1/8 cup green pepper (2 Tablespoons
diced)
1/4 cup onion (minced)
1/16 cup tomatoes
fresh (1 Tablespoon
diced)
1 teaspoon mustard
1/4 teaspoon garlic powder
hot pepper sauce (optional)
4 flour tortillas
8"
1/4 cup fresh tomato salsa
Steps
Wash hands with soap and water.
Preheat oven to 350 °F.
In a large mixing bowl, blend the eggs, corn, milk, green peppers, onions, tomatoes, mustard, garlic, hot pepper sauce, and salt for 1 minute until eggs are smooth.
Pour egg mixture into a lightly oiled 9x9x2 inch baking dish and cover with foil.
Bake for 20-25 minutes until eggs are set and thoroughly cooked.
Wrap tortillas in plastic and microwave for 20 seconds until warm. Be careful when unwrapping the tortillas -- the steam can be hot.
Cut baked egg mixture into 4 equal pieces and roll 1 piece of cooked egg in each tortilla.
Serve each burrito topped with 2 tablespoons of salsa.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 246 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Cholesterol | 186 mg |
| Sodium | 479 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 11 g |
| Vitamin D | 1 mcg |
| Calcium | 104 mg |
| Iron | 3 mg |
| Potassium | 223 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Breakfast Burrito with Salsa. Recipe source: Food Family Fun USDA Food and Nutrition Service Team Nutrition. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.