hash brown scrambled egg wraps
Ingredients:
  • (1 Tbsp.) Crisco┬« Olive Oil
  • (1 cup) frozen shredded hash brown potatoes
  • (3) green onions, chopped
  • (8) eggs, lightly beaten
  • (14 1/2 oz. can) diced tomatoes with mild green chilies, drained
  • (1/2 tsp.) salt
  • (1/2 tsp.) pepper
  • (6) fat-free flour tortillas (8 in. diameter), warmed
  • (1 cup) shredded reduced-fat cheddar cheese
Servings

6

Breakfast

Hash Brown Scrambled Egg Wraps

Crispy shredded hash browns and eggs scrambled with veggies wrapped in a warm flour tortilla.

Preparation Time

About 10 minutes

Cook Time

About 15 minutes

    Instructions

  1. 1Place a large, nonstick skillet over medium heat. Add oil. When hot, add potatoes and onions. Cook 8-10 minutes, stirring every few minutes.
  2. 2Whisk together eggs, tomatoes, salt and pepper. Pour into skillet and cook on medium-low until eggs are set, stirring often. Take off heat.
  3. 3Top each tortilla with 1/2 cup eggs and cheese. Fold in sides, roll up and serve.

Nutritional Information

Serving Size: 1 wrap



Amount Per Serving:

  • Calories 317
  • Total Fat 13 g
  • Total Carbohydrate 33 g
  • Protein 17 g
  • Cholesterol 297 mg
  • Sodium 905 mg
  • Fiber 2 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Wraps and Pitas

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.