Loaded Egg Burritos
Try this Loaded Egg Burritos recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- salt and pepper
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup diced onion
- 12 eggs
- 1 1/2 cups shredded hash brown pototoes
- 1 cup diced red pepper
- 1 cup cooked ground sausage
- 1/2 cup cooked crumbled bacon
- 12 - 8 inch tortilla shells
- Carbohydrate 6.76363822376461 g
- Cholesterol 22.225 mg
- Fat 6.83569404942423 g
- Fiber 0.0974401682964124 g
- Protein 8.26100195757639 g
- Saturated Fat 4.1929798992781 g
- Serving Size 1 1 burrito (145g)
- Sodium 237.548618150424 mg
- Sugar 6.6661980554682 g
- Trans Fat 0.348128911212468 g
- Calories 121 calories
Scramble the eggs in a large skillet. When they are done, remove from the stove and place in a covered bowl.Saute the onion, hash brown potatoes, and red peppers in the olive oil for 2-3 minutes or until the potatoes are cooked.Stir in the garlic, sausage, bacon, and cheese. Season to taste with the salt and pepper. Divide the mixture onto the tortilla shells. Roll each one up, folding the ends as you roll.Place seam side down on a parchment lined baking sheet and freeze for 1 hour. Place the burritos into freezer safe ziplock bags and return to the freezer.To reheat the burritos, wrap one in a paper towel. Heat for 1-2 minutes. Makes 12 burritos.
