March 8, 2019

Breakfast Burritos



  • 1 tablespoon canola oil
  • 1 medium onion, chopped
    1 bag (2 pounds) frozen O’Brien Potatoes
  • 8 eggs beaten
  • 4 egg whites
  • ½ cup skim milk
  • 1 can chopped green chilies (7 ounces)
  • 1 cup picante sauce
  • 20 whole wheat tortillas, warmed
  • Salsa


In a large nonstick skillet, heat oil.  Add onion and cook for 3-4 minutes until onion becomes translucent.  Add potatoes and continue to cook until potatoes begin to brown, stirring frequently. In a large bowl, combine the eggs, the egg whites and milk; mix well. Pour egg mixture over browned potatoes, add chilies and mix well.  Continue to cook until eggs are “scrambled” and cooked thoroughly. Assemble burritos by spooning about 1/3 cup egg/potato mixture in the center of the tortilla, topping with picante sauce and rolling into burrito.

Yield: approximately 20 burritos

Nutritional Information

Serving: 1 burrito

  • Calories 185
  • Total Fat 5.1 grams
  • Cholesterol 109 milligrams
  • Sodium 231 milligrams

This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control.  The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity.  To learn more about our services, please call 501-603-1497.