Denver Omelet Breakfast Burritos
Ingredients
-
1
lb
frozen tater tots
-
1
tablespoon
olive oil or avocado oil
-
1
large
green bell pepper, finely diced
-
1
large
red bell pepper, finely diced
-
1
medium
yellow onion, finely diced
-
½
teaspoon
fine salt
-
1
teaspoon
black pepper
-
1
teaspoon
smoked paprika
-
12
large
eggs, whisked
-
8
ounces
boneless, precooked ham steak, finely diced
-
12
burrito-size
tortillas
-
3
ounces
shredded cheddar cheese
Instructions
- Preheat the oven and bake tater tots according to package directions.
- Heat oil in a large skillet over medium heat and sauté the diced bell peppers for 2 minutes.
- Add the onion and continue to sauté until the vegetables are tender.
- Stir in salt, pepper, and paprika, then add the whisked eggs and scramble until set.
- Mix in the diced ham and remove from heat.
- Wrap tortillas in damp paper towels and microwave for 15-20 seconds to make pliable.
- Scoop the egg-ham-veggie mixture into each tortilla, add tater tots and cheese, and roll up the burritos.
- Wrap each burrito in a paper towel and then in aluminum foil, label, and freeze.
- To reheat, unwrap the foil, microwave for 2-3 minutes, and optionally crisp in a panini press.
Nutrition Facts (estimated)
Servings
12 burritos
Calories
410
Total fat
16g
Total carbohydrates
45g
Total protein
20g
Sodium
980mg
Cholesterol
202mg
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