Breakfast Burrito Egg Casserole
Breakfast Burrito Egg Casserole
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Ingredients

    • Cooking spray
    • 1 (20-ounce) bag frozen shredded potatoes (do not thaw)
    • 1 (15-ounce) can black beans, drained and rinsed
    • 1 (4-ounce) can chopped green chiles, drained
    • 10 large eggs
    • 1 cup sour cream
    • 1 cup whole or 2% milk
    • 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
    • 1 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • Serving options: sliced avocado, fresh cilantro leaves and tender stems, salsa

    Instructions

    Click Here For Step-By-Step Instructions

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    Taste Profile

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 224 % Daily Value *
    • Total Fat: 17 g 26.2%
    • Saturated Fat: 12 g 57.52%
    • Trans Fat: 0 g %
    • Cholesterol: 57 mg 18.89%
    • Sodium: 605 mg 25.19%
    • Calcium: 306 mg 30.56%
    • Potassium: 18 mg 0.5%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.6%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 7 g %
    • Dietary Fiber: 0 g 1.05%
    • Sugar: 3 g
    • Protein: 9 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 12.33%
    • Vitamin C 3.48%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq