Breakfast Burritos with Ham, Cheese and Peppers
from Tiffany at eatathomecooks.com
Servings: 12
Calories: 198kcal
Ingredients
- 2 Tbs. olive oil
- ½ 26 oz. bag hashbrown potatoes frozen
- ½ lb. diced ham
- 6 eggs
- salt & pepper to taste
- 1 cup Monterey Jack cheese shredded
- 12 flour tortillas
Instructions
- Heat the olive oil in a skillet.
- Pour the potatoes in a single layer. Let them brown and then flip them over to brown the other side.
- While the potatoes cook, beat the eggs in a bowl.
- Add salt and pepper to taste.
- Stir in the cheese.
- When the potatoes are done, add in the ham and pour the eggs over the top.
- Let the eggs cook, stirring only enough to help them cook.
- Warm tortillas and fill with the egg mixture.
Notes
Notes: If not serving immediately, wrap in foil sprayed with nonstick spray. They can be reheated in the oven, or unwrapped and microwaved. To store in the freezer, place foil-wrapped burritos in a large ziplock bag and thaw in the refrigerator overnight.
Nutrition
Serving: 12g | Calories: 198kcal | Carbohydrates: 16g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 534mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 191IU | Calcium: 114mg | Iron: 2mg