Instead of veggie and ham omelettes, I made these burritos for a quick and easy dinner. I used 8 eggs for 5 burritos. I also spread low fat refried beans on the inside of the tortilla before putting any ingredients on. My family loved them and asked for more!! This is my go to eggs for dinner recipe now. (Served with hot sauce and Trader Joe’s Guacasalsa)

These burritos are such a satisfying and delicious breakfast. I always keep a batch in the freezer. To save time I usually bake the bacon the day prior. I like adding some Ore Ida potatoes o’brien, which I crisp up in the same frying pan and remove before scrambling the eggs.

They were delicious. I used pablano peppers instead of bell and put in a little jalepno for some heat.

I love these! Great for early morning, hit the road, days.

I’ve been making these for several years now and love them!

I love this recipe! So easy to make and great for my athlete during morning off season workouts!

Love these for an awesome on the go breakfast. Because I don’t care for bell peppers in my eggs I omitted them, but otherwise followed the recipe exactly. I used Mission brand low carb tortillas as they were rated best tasting. I like them so much that I got inspired to make a spinich and feta variety which were also excellent.

I eat these daily, so unbelievably good. I did modify it a bit for better points outcome—I make turkey sausage crumbles from ground turkey breast instead of using bacon and I use 24 grams of LITE Mexican cheese in each burrito before I roll it instead of adding it all at once in the bowl. Takes about 30 min start to finish to roll 8 for the week. With these modifications the burritos end up three points a piece.

Glad you enjoyed it Valerie!

I love breakfast tacos, and was excited to try these! I was a bit hesitant because I’m not a fan of the texture of reheated frozen egg muffins, so wasn’t sure if I’d enjoy these. However, they are AWESOME! I used the Ole Xtreme Tortillas. They tasted great after a few days in the fridge, and still delicious after being frozen and reheated. I defrost overnight in the fridge and reheat using the air-fryer method as Gina recommended. Preferring a soft tortilla, I keep them wrapped the whole time.

I did an assembly line to put them together, which worked great. Prep, cook, and assembly time was probably closer to an hour for me, but absolutely worth it for such delicious, easy breakfasts.

Note: I added some cooked shredded hash browns, but couldn’t really taste them, so would skip this option or use a bit larger potatoes next time.

Thanks so much for this delicious recipe Gina, it tastes more like a splurge than a healthy one!