Zutaten für Zucchini And Beef Breakfast Burritos Rsc
- Reynolds Wrap Foil
- Flour Tortillas
- 1 pound ground beef
- 1 tablespoon olive oil
- 2 medium zucchini, diced
- Red Bell Pepper
- Onion
- 4 large eggs
- Monterey Jack Cheese
- Salsa (for serving)
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Zubereitung von Zucchini And Beef Breakfast Burritos Rsc
- Preheat oven to 350°F (175°C).
- Cut four 12-inch squares of heavy-duty aluminum foil and set aside.
- Place four large flour tortillas on a baking sheet lined with foil. Bake for 10 minutes to warm.
- While tortillas bake, in a large skillet over medium heat, brown 1 pound of ground beef. Drain excess grease on paper towels.
- In the same skillet, add 1 tablespoon olive oil. Add 2 medium zucchini, diced, and sauté for 3 minutes.
- Add 1/2 medium onion, chopped, and 1/2 bell pepper, chopped. Sauté for another 4 minutes.
- In a medium bowl, whisk 4 large eggs with a fork. Pour into the skillet with the zucchini mixture.
- Stir in 1 cup shredded cheddar cheese (or your favorite cheese) and cook until eggs are set, stirring occasionally.
- Stir in the cooked ground beef.
- Remove from heat.
- Place a warmed tortilla on each sheet of foil.
- Spoon an equal portion of the egg and beef mixture onto the center of each tortilla.
- Fold the bottom of the tortilla over the filling, then fold in the sides, and tightly roll up.
- Wrap each burrito tightly in foil, leaving the top slightly exposed.
- Bake for 10-15 minutes, or until heated through.
- Serve immediately with your favorite salsa.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
15g
Fat
52g
Carbs
14g
