Bacon and Cheddar Breakfast Burritos

10 25 394
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 15
Bacon and Cheddar Breakfast Burritos
Health Highlights


18 medium egg Egg
1 cup Salsa, ready-to-serve
1/2 cup Greek yogurt, plain, 1% M.F.
1 tsp Onion powder
1 tsp Granulated garlic
1/2 tsp Salt
1/2 tsp Black pepper
10 medium slice Bacon (cooked and crumbled)
1 cup, shredded Cheddar cheese, sharp
15 large tortilla(s) Wheat flour tortilla


Whisk together eggs until blended.

Stir in salsa, greek yogurt, onion powder, granulated garlic, salt, and pepper.

Pour egg mixture into a large deep skillet and cook over low to medium heat stirring consistently.

Once the eggs are set, stir in the cheese and bacon.

Let the burrito filling cool slightly and then assemble the burritos.

Scoop ⅓ cup of the filling onto each tortilla, fold in sides, and then roll up.

Storage and reheating tips:

Wrap the burrito in plastic wrap or foil.

Refrigerate for up to 5 days or freeze up to 3 months. Warm up in the oven (350*F for 20 minutes or until hot) or the microwave ( remove the foil if using) 2-3 minutes on high. Place a cup of water in the microwave to keep the tortilla from drying out.

Nutrition Facts

Per Portion

Calories 394
Calories from fat 184
Calories from saturated fat 47
Total Fat 20.5 g
Saturated Fat 5.2 g
Trans Fat 0.2 g
Polyunsaturated Fat 4.2 g
Monounsaturated Fat 8.8 g
Cholesterol 247 mg
Sodium 769 mg
Potassium 274 mg
Total Carbohydrate 36 g
Dietary Fiber 3.3 g
Sugars 1.5 g
Protein 17.9 g

Dietary servings

Per Portion

Grain 2.1
Meat 0.2
Meat Alternative 0.6
Milk Alternative 0.2
Vegetables 0.1

Energy sources