Breakfast Burritos with Tomato-Basil Topping
Serves N/A
Directions
Spray medium nonstick skillet with cooking spray; heat over medium heat. Add hash browns and onion; cook 9 minutes, or until potatoes are golden brown, stirring frequently. Add Egg Beaters and pepper; mix well. Cook 3 minutes, or until Egg Beaters are slightly set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally. Combine tomato and basil; set aside. Spoon Egg Beaters mixture evenly down centers of tortillas; top evenly with cheese and the tomato mixture. Fold in opposite sides of each tortilla; roll up burrito-style. PAM® Original No-Stick Cooking Spray 1 cup frozen Inland Valley® Southern-Style Hash Browns 1/4 cup finely chopped onion 1 cup Egg Beaters® Original (1 cup = 8 oz) 1/8 teaspoon ground black pepper 1 large tomato, finely chopped 1 tablespoon finely chopped fresh basil 4 flour tortillas (8 inch), warmed 1/2 cup shredded reduced-fat Cheddar cheese (1/2 cup = 2 oz)
Ingredients
No ingredients are listed for this recipe.