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Suppertime Egg Burritos

Rated as 3.8 out of 5 Stars

"Don't let the name fool you. Our kids love these hearty wraps morning, noon and night. My wife and I appreciate how fast and satisfying they are. The dash of salsa adds just the right 'zip'. --Scott Jones of Tulsa, Oklahoma"
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25 m servings
Original recipe yields 6 servings


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  1. In a nonstick skillet, saute mushrooms, onion and green pepper in oil until tender. Remove and keep warm. In a mixing bowl, beat the eggs, egg substitute, cream cheese, salt and pepper. Pour into the same skillet; cook and stir over medium heat until the eggs are completely set.
  2. Stir in sauteed vegetables. Spoon about 1/2 cup down the center of each tortilla; top with cheddar cheese and salsa. Fold ends and sides over filling. Serve immediately.


  • Nutritional Analysis: One serving (1 burrito) equals 296 calories, 11 g fat (3 g saturated fat), 112 mg cholesterol, 678 mg sodium, 31 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat.


Read all reviews 5
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Delicious! And, these are great not just at suppertime but anytime. I chose to make these for breakfast this morning and they're definitely filling. I used olive oil and a bit of garlic to saut...

I didn't make this for dinner, but for breakfast. I used red pepper instead of green (personal preferance) and I used butter instead of canola oil and all eggs as I don't usually have egg substi...

My brother requested breakfast for dinner and so I got on the computer and found this recipe. I wasn't sure about it but gave it a try anyway. WOW! It turned out great and wasn't too hard to mak...

It was something decent but not amazing, I didn't find it to be excellent. I would definitely try to alter this recipe and use less green peppers, more mushrooms. Leave out the cream cheese && i...

this came out amazing, and i recommend as you can chop the green peppers and onions the night before so as to save time in the morning. in my version of this, i didnt use mushrooms, the egg subs...