Description
Delicious breakfast burritos filled with eggs, green chiles, and cheese, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 dozen eggs
- 1 red bell pepper, chopped in 1/2 inch pieces
- 1 green bell pepper, chopped in 1/2 inch pieces (or use any color you wish)
- 1 (4 oz.) can diced green chiles
- 1 T olive oil (more or less, depending on your pan)
- 2 tsp. Spike seasoning
- 10 Mission Carb Balance low-carb tortillas
- 2 cups grated cheese
Instructions
- Heat some of the olive oil in a nonstick frying pan over medium heat, then add diced peppers and cook until slightly soft, about 3-4 minutes.
- Add green chiles and Spike seasoning and cook about 2 minutes more.
- While peppers are cooking, break eggs into mixing bowl and whisk until whites and yolks are completely combined.
- Add a little more olive oil to frying pan, add beaten eggs, and immediately turn heat to low and cook until eggs are barely set, gently stirring and scraping the side of the pan with a rubber scraper or turner the entire time, about 8 minutes.
- They should still be slightly wet-looking and not completely cooked when you turn off heat, especially if you’re going to warm them and melt cheese in the slow cooker.
- Spray the crockery part of the Crock-Pot Casserole Crock Slow Cooker or large oval slow cooker with non-stick spray.
- Fill each flour tortilla with some of the egg mixture and some grated cheese in a row down the center, roll it over, and place in the casserole crock.
- Continue with each tortilla until you have a row of rolled burritos in the slow cooker.
- Sprinkle with the rest of the cheese and cook covered on HIGH until all the cheese is melted, about 30-45 minutes.
- If you don’t have the Casserole Crock, you can warm these in a large oval slow cooker, maybe cutting one burrito in half to fit into the smaller ends.
- Burritos can also be warmed in a covered casserole dish in a 350F/180C oven until cheese melts.
- Serve hot with salsa, sour cream, and hot sauce as desired.
- Warm tortillas in the microwave or wrap them in foil and warm in the oven.
- Down the center of each warmed tortilla, put a row of egg mixture, topped with cheese, sour cream, and salsa, fold together and enjoy.
- Inside each tortilla, put a line of egg mixture, top with cheese, wrap tortilla over.
- I like to cut them in half so they fit into my sandwich size freezer containers, but you could also wrap in foil or put in a Ziploc bag.
- For best results with frozen burritos, thaw overnight in the refrigerator, because if you microwave them for too long the tortilla can get tough.
- Serve with more cheese, sour cream, and salsa as desired.
Notes
- Use a good nonstick frying pan for this recipe; I used my favorite Green Pan.
- Adjust the olive oil and cheese according to your preference.
- This recipe can also be adapted by using different vegetables or cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 300mg