Recipe: Andi's Own Delightful Brunch Burritos

This is delicious brunch fare for anyone looking for something a little different You can use it for breakfast too; however, I recommend it for brunch since its fairly substantial.

Andi's Own Delightful Brunch Burritos Ingredients

• butter flavored cooking spray

• 6 cloves garlic, crushed

• 1 (8 ounce) package mushrooms

• 1 teaspoon garlic salt

• 6 eggs, beaten

• 4 (10 inch) flour tortillas

• 2 cups shredded Monterey Jack cheese

• 16 cherry tomatoes

• 1 (5 ounce) package alfalfa sprouts

How to Make Andi's Own Delightful Brunch Burritos

1. Liberally spray a medium saucepan with cooking spray. Repeat spraying while cooking as needed. Over medium heat, cook the garlic approximately 3 minutes. Stir in the mushrooms, and season with garlic salt. Cook until mushrooms are tender, about 3 minutes, and set aside.

2. In the same saucepan, scramble eggs. Stir in the mushrooms, and continue to scramble until eggs are firm.

3. Transfer 1/4 of the egg mixture into each tortilla. Top each with 1/2 cup cheese, 4 cherry tomatoes and 1/4 of the sprouts. Roll tortillas, and serve.

Andi's Own Delightful Brunch Burritos Nutritions

• Calories: 587.1 calories

• Carbohydrate: 46 g

• Cholesterol: 329.3 mg

• Fat: 30.8 g

• Fiber: 4.3 g

• Protein: 33.3 g

• SaturatedFat: 14.5 g

• ServingSize:

• Sodium: 1330.2 mg

• Sugar: 3.2 g

• TransFat:

• UnsaturatedFat:

Andi's Own Delightful Brunch Burritos Reviews

• This is a great breakfast to send out with the kids on the fly. I have added bacon or ham if I have it on hand and different cheeses for varity. My husband can eat this with one hand in the car to.

• These are "Delightful" breakfast burritos I cut the recipe in half and cut back a bit on the garlic and left out the garlic salt. I also cooked the cherry tomatoes a bit in with the scrambled eggs. I used reduced fat cheese and added ham instead of alfalfa sprouts. I seasoned with a little cracked black pepper. Very filling

• I started this recipe, thinking I had tortillas in the refrigerator. When I discovered that the tortillas were gone, I just served this dish as straight up scrambled eggs--with the embellishments. I love the garlic and would never have thought of using garlic in eggs. I love almost anything in tortillas, so cant wait to try this recipe with with them. Different and delicious

• It seems like its heavy on the mushrooms and garlic and light on the eggs, but turns out quite perfect. I would recommend at least halving the cherry tomatoes just before adding them. Thanks Andi

• Pretty good. I cut this down to two servings so I could make enough for this mornings breakfast and tomorrows. I used three eggs actually but one egg yolk, two egg whites. I used 2% cheese and instead of garlic salt, I used a little sea salt. I ate mine wrapped in whole wheat tortillas with a little homemade salsa. This was a filling breakfast made a little lighter with my adjustments.

• Does any one know the number for fat burner cause i got fat of these things but they were good

• This was delicious I used red pepper instead of mushrooms and 5 eggs. I may add a little milk to the eggs next time. I loved the flavor the garlic added. Great recipe

• Excellent Thanks for the recipe

• Sorry, but the combination of mushrooms and tomatoes made the burrito soggy and unappealing. Wont make again, but thanks for the intrigue.

• Turned out well I had to substitute some grated paneer for eggs as I was short of eggs and I used marinated mushrooms as I had only those on hand.

• This was pretty good. I would have never thought of putting sprouts with eggs. I think the recipe calls for too many of them but overall, this is a tasty recipe.

• My family did not care for this. It is very bland. Even tried adding Picante Sauce and hot sauce to spice it up. Will not make it again.

• I really liked these An easy, healthy breakfast. Ill be making these again for sure

Source: Andi's Own Delightful Brunch Burritos