Scrambled eggs and burrito fixings roll up into a quick morning meal.
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3/4 cup sour cream
2 tablespoons taco seasoning mix
6 large Land O Lakes® Eggs
2 tablespoons water
6 (8-inch) flour tortillas, warmed
3/4 cup shredded Cheddar cheese
1 cup shredded Romaine lettuce
1 large (1 cup) tomato, seeded, chopped
Stir together sour cream and taco seasoning mix in bowl; set aside.
Beat eggs and water with whisk in another bowl until well beaten. Pour eggs into 10-inch skillet sprayed with no-stick cooking spray. Cook over medium heat, gently lifting portions with spatula to allow uncooked portions to flow underneath, 3-5 minutes or until eggs are set.
Spread about 2 tablespoons sour cream mixture over each warm tortilla. Top with 1/6 eggs, 2 tablespoons cheese, 2 tablespoons lettuce and about 2 tablespoons tomato. Roll up tightly; serve warm.
If desired, serve burritos with salsa and additional sour cream and cheese.
Explore reviews fromour online community
Whole wheat & low fat tortilla shells work well as do refrigerated egg substitutes. Low fat sour cream also reduces calories. These make a good evening breakfast when one can add bacon or ham & chopped onions if calories are not an issue