Description
Delicious breakfast burritos packed with eggs, peppers, and cheese.
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
- 1 (4 oz.) can diced green chiles
- 1 tablespoon olive oil
- 2 teaspoons 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 a 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. Cook until eggs are barely set, gently stirring and scraping side of 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.
- 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.
- Serve hot with salsa, sour cream, and hot sauce as desired.
Notes
- Use a good nonstick frying pan for this recipe; I used my favorite Green Pan.
- If you don’t have the Casserole Crock, you can warm these in a large oval slow cooker.
- Burritos can also be warmed in a covered casserole dish in a 350F/180C oven until cheese melts.
- Warm tortillas in the microwave or wrap them in foil and warm in the oven.
- For best results with frozen burritos, thaw overnight in refrigerator.
- Serve with more cheese, sour cream, and salsa as desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 350mg