Friday, April 18, 2008

Egg Burritos To Die For

Egg Burritos To Die For found on KalynsKitchen.com
These Egg Burritos with low-carb flour tortillas are one of my favorite breakfasts!

(Updated April 2008) Back in the (good old) days when I was young, lean, and well tanned and was spending my summers catering houseboat trips at Utah's Lake Powell, this version of egg burritos was one of the most popular breakfasts on the houseboat. It was actually a Lake Powell client who named them "Egg Burritos To Die For," which is what I've been calling them ever since. I first posted this recipe in 2005 without any photos, but recently when the fabulous Lydia sent me some Josephs Flat, Oat Bran and Whole Wheat Tortillas, I got inspired to make egg burritos, take step-by-step photos, and add this to my Recipe Favorites.

Egg burritos are one of the few dishes where I really like the flavor of green bell peppers, but the day I made this batch I had yellow peppers which needed to be used. Use any color of peppers you like, but two different colors look especially nice. Egg burritos are great to make for a crowd, but the tortilla-egg-cheese mixture will also freeze well, so even if you're only cooking for a few people, I encourage you to make the whole batch and freeze some for later. Then thaw them, microwave for a few minutes, add some sour cream and salsa, and you've got a great breakfast that's ready in just a few minutes.

Saute diced bell peppers in olive oil, about 3-4 minutes. Add diced green chiles and Spike Seasoning and cook a couple minutes more.

Reduce heat to very low and add beaten eggs. Stir constantly while eggs cook slowly. Don't rush this step, eggs should be cooked on the lowest possible heat.

Keep cooking eggs and stirring. Sometimes I use a rubber scraper to scrape egg from the sides of the pan.

Still not done, keep cooking eggs and stirring. This photo is after about 6 minutes, and the eggs need a couple minutes more at very low heat.

Eggs are done when they're mostly set looking but still look very wet, like this. The eggs will continue to cook for a minute or so when you turn off the heat, so be careful not to overcook.

Heat a tortilla in the microwave, then layer eggs, grated cheese, sour cream, and salsa. Fold burrito over and eat!

Egg Burritos To Die For
(Makes 10-12 burritos, recipe created by Kalyn many years ago and made over and over at Lake Powell.)

1 dozen eggs
1 red bell pepper, chopped in 1/2 inch pieces
1 green, yellow, or orange pepper, chopped in 1/2 inch pieces
1 can diced green chiles (4 oz. can, these are Anaheim chiles, which are relatively mild)
2 T olive oil (more or less, depending on your pan)
2 tsp. Spike seasoning (optional, but recommended)
12 whole wheat tortillas (see recommendations below)
1-2 cups grated cheddar or Monterey Jack cheese (I used low-fat four cheese Mexican blend)
light sour cream, for serving
Salsa, for serving (I use Pace brand Picante Sauce)

(If you're making burritos for a crowd, you can wrap tortillas tightly in foil and warm them in the oven while you cook the eggs.)

Use a good nonstick frying pan for this recipe. Heat small amount of olive oil in pan, then add diced peppers and saute until slightly soft, about 3-4 minutes. Add green chiles and Spike seasoning and saute 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 lower heat and cook until eggs are barely set, gently stirring and scraping side of pan with rubber scraper or turner the entire time, about 8 minutes. They should still be slightly wet-looking when you turn off heat.

To make burritos to eat immediately: Inside each warmed tortilla put a line of egg mixture, top with cheese, sour cream, and salsa, fold together and enjoy.

To make burritos to freeze: Inside each warmed 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 zip loc bag. For best results with frozen burritos, thaw overnight in refrigerator, because if you microwave them for too long the tortilla can get tough.

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South Beach Suggestions:
For the South Beach Diet, make these with whole wheat tortillas such as Josephs Flat, Oat Bran and Whole Wheat Tortillas or Carb Chopper Whole Wheat Tortillas. Burritos with whole wheat tortillas, low fat cheese, and light sour cream are a great South Beach friendly breakfast for phase two or three.

Nutritional Information?
I chose the South Beach Diet to manage my weight using The Glycemic Index partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

Egg Burritos To Die For found on KalynsKitchen.com

More Burritos and other Things to Make Using Tortillas:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients. You can substitute the whole wheat tortillas for white ones in any recipe.)
Chicken Fajitas in the Crockpot
Low Carb Pizza with Whole Wheat Tortilla Crust
Roasted Halibut Tacos with Mango Salsa (plus more about low carb tortillas) from The Perfect Pantry
Ham and Cheese Quesadilla from Closet Cooking
Shrimp Quesadilla from Simply Recipes
Cool Quesadilla Combos from Cooking with Amy
Bean-Chili Enchilada from One Hot Stove
Bean and Veggie Burrito from Everybody Loves Sandwiches
Black Bean and Green Burrito from Dani Spies
Veggie Burritos with Cilantro Sauce from A Veggie Venture
Want even more recipes?  I find these recipes from other blogs using Food Blog Search.

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

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15 comments:

  1. I am excited to try this recipe. I'd also like to comment that as a fellow co-worker of Kalyn's that she is inspirational and generous. I love to see the passion she has for this blog. I admire her self-discipline in changing her eating habits to have become a way of life. She looks great and she says she feels great. She is amazing! Laura

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  2. I found your web address in Women's World and I think my prayers have been answered.
    My husband and I have been making a feeble attempt at the South Beach Diet.
    Since I'm not too fond of cooking, I have had a hard time coming up with anything that my husband finds tasty. So I am extremely delighted to find a person with such passion for helping others. I am looking forward to making many of these wonderful meals. If anyone has any suggestions to help us get in the groove, I would greatly appreciate it. Otherwise, my husband is going to die in his LazyBoy.
    Thank you so much for this web site. I will visit often!!! And I will tell all my friends about it.
    God bless you.

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  3. The previous two comments were from when this recipe was previously posted in mid-2005. Laura (the first commenter) no longer works at my school, but she's still a dear friend.

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  4. It's midnight. Can I have one now? That just looks simply great!

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  5. Oh man, gorgeous! Having just discovered huevos rancheros, I'm now looking at new ways to have my eggs and I think this is next on my list!

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  6. Those egg burritos do look good! Eggs, vegetables, salsa, sour cream and cheese, What a great breakfast!

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  7. Oh Kalyn. Those egg buritos do look like they are to die for!

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  8. Hi! I've just found your blog, and I'm so glad to see an egg recipe. I am so sick of making frittatas. :o)

    Lauren

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  9. We transitioned over to Mission Low Carb tortillas a couple of years ago. They're not too dense and mostly avoid the nutty, chewy texture that many whole wheat tortillas have - my wife really doesn't like those. They offer them in 3 different sizes, so you can suit your needs/appetite.

    I use these to make my signature tuna wraps, quick & easy fish tacos, and, of course, yummy breakfast burritos (gotta have those jalapenos)!

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  10. Just made these...I had a half a carton of egg whites I wanted to do something with. I had bought them for another recipe, but hate to throw anything out. I used 6 whole eggs and the rest of the carton. Using more eggwhites with the green chiles made the eggs a funny color...tasted fine though. Made six burritos to freeze and ate one. I wrapped them in wax paper deli wrap sheets (from Costco) first, sliced in half with a serrated knife and then wrapped in foil. I figure this way the wax paper can go in the microwave when they are reheated and help to keep them from falling apart. I did use salsa on them even though I was freezing...you left that out of the freezing instructions, but I can't imagine it without. Thanks again for your blog and all your great ideas...

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  11. Thanks Kalyn, going to try these tonight. Look great, and the pictures add a lot!

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  12. Do you know if these freeze well? I would like to prepare over the weekend for my busy week, and would appreciate a heat and run recipe. Thanks for all your recipes!

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  13. I haven't tried freezing these, but I think the assembled burrito with egg and cheese could be kept in the fridge for several days and reheated.

    If you try freezing would love to hear how it turns out.

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