Scrambled Egg Burrito


Scrambled Egg Burrito

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Recipe Data


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Servings and Ingredients

Serves 8
8 eggs
1 c. liquid egg white substitute
1 c. skim milk
⅔ c. 1% cottage cheese (such as Land O'Lakes 1% made with sea salt)
Hy-Vee salt, to taste
ground black pepper
8 (8-inch) whole grain tortillas
Toppings of choice


  1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with non-stick spray. Whisk together eggs, egg substitute, milk, cottage cheese, salt and black pepper.
  2. Pour into prepared pan; bake for approximately 7 minutes or until eggs just begin to set. Open oven door and using a large pancake spatula/turner, gently pull the eggs completely across the bottom and sides of pan to form large curds. Continue to bake for another 5 minutes; open door and pull eggs again. Bake for another 5 minutes; open door and pull again. Return to oven for another 2-5 minutes or until no visible runny liquid remains; do not over-bake, however (eggs will continue to cook once removed from oven).
  3. During the last few minutes of baking, wrap tortillas in a clean dish towel or several layers of paper towels; microwave until hot, 30 to 60 seconds.
  4. When eggs are cooked, remove from oven. Allow guests to scoop a heaping 1/4 cup scrambled egg mixture for each burrito, placing egg mixture in a line slightly off-center on each tortilla.
  5. Place desired toppings on top of eggs. Fold in the sides of each tortilla over the filling; then roll the bottom edge of the tortilla tightly up over the filling. Continue to roll into a burrito.

Nutrition facts


280 Calories per serving

Amounts Per Serving

  • Total Fat: 9g
  • Cholesterol: 185mg
  • Sodium: 680mg
  • Total Carbohydrates: 30g
  • Protein: 18g

Daily Values

Vitamin A 15%
Vitamin C 0%
Iron 20%
Calcium 15%

Recipe Source:

adapted from