Western-Style Breakfast Burritos

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Some of my very favorite meals are those with the simplest ingredients, easiest prep, and brightest flavors. Many times the easiest meals are simply the best. These Western-Style Breakfast Burritos are my newest creation to prove my point. So quick, so simple, and so delicious!

I’m always looking for tasty morning meals that are made in a flash, and cleaned up even faster!! If you’ve got a long day ahead of you, this substantial but easy-to-prepare meal is just the ticket to fuel the busiest of schedules.

Let’s get to it- we’ve got to get to school!

The cast of characters- bell pepper, onion, ham, a touch of butter, eggs, cheese, pepper, tortillas and salsa. No, don’t forget that salsa. 🙂

Prepare veggies and ham by giving it all a good chop.

Melt butter in your skillet over medium-low heat while you’re whisking the eggs with veggies and ham. Pour the mixture in the skillet and cook; stirring, until eggs are set.

Sprinkle eggs with cheese and season with pepper, divide eggs between four tortillas and add a drizzle of salsa. Don’t worry, you can always double this recipe to have burritos on-hand for a quick grab-n-go breakfast throughout the week. I wrap each leftover burrito in cling wrap and store them in the fridge.

Roll, burrito-style and enjoy! By-the-way, if you’re a “breakfast for dinner” person, like myself, these are a fabulous option.

Western-Style Breakfast Burritos

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Western-Style Breakfast Burritos- so quick, so simple, and so delicious!

1/2 medium green bell pepper

1 yellow onion

2 oz. ham, lean, reduced sodium

2 teaspoons unsalted butter

4 large eggs

1/2 cup low-fat cheddar cheese

dash black pepper

4 small whole wheat tortillas, about 70 calories each

1/4 cup salsa

Wash bell pepper and onion; peel onion. Chop bell pepper and onion finely. Chop ham. Set aside.

Melt the butter in a non-stick skillet over medium-low heat.

Whisk the eggs with the bell pepper, onion and ham. Pour the mixture into the skillet and cook, stirring, until eggs are set to desired firmness, about 1-1/2 to 2 minutes. Sprinkle with cheese and season with black pepper.

Dividing the egg mixture evenly, place it down the center of each tortilla; top each with 1 tablespoon of salsa.

Roll up each tortilla burrito style and serve with fresh fruit or berries, if desired.

By-the-way, if you’re a “breakfast for dinner” person, like myself, these are a fabulous option.

Course: Breakfast

Cuisine: American

Serving: 1burrito, Calories: 220kcal, Carbohydrates: 25.3g, Protein: 15.7g, Fat: 8.9g, Saturated Fat: 3.7g, Sodium: 543.1mg, Fiber: 2.9g, Sugar: 2.7g

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