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zucchini and egg breakfast burrito
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Zucchini and Egg Breakfast Burritos

Enjoy this tasty burrito at the breakfast table or on-the-go.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Budget-Friendly, Kid-Friendly, Quick and Easy
Servings: 1 person
Calories: 450kcal
Author: SkinnyMs.


  • 1 slice turkey bacon nitrate-free, diced
  • 1/4 cup zucchini shredded
  • 1 tablespoon red bell pepper diced
  • 1/4 teaspoon kosher salt
  • 1 egg large
  • 1 tablespoon water combine with egg and whip with a fork
  • 2 tablespoons mozzarella cheese low-fat, shredded
  • 1 whole-grain flour tortillas 6 inch


  • In a medium skillet over medium heat, cook bacon. When bacon beings to turn crispy, add zucchini, red pepper, and salt. Cook until zucchini begins to brown. Add egg mixture and scramble until the egg is cooked to the desired consistency.
  • Lay tortilla on a flat surface, spoon egg mix onto the tortilla, and top with cheese. Fold in the sides and roll tortilla to form a burrito. If desired, serve with your favorite salsa!
  • OPTION: For an egg white only burrito, substitute 2 egg whites for the whole egg. Continue with recipe as directed.


NOTE: If you would like to make two servings, simply double the recipe.


Serving: 1burrito | Calories: 450kcal | Carbohydrates: 27g | Protein: 21g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 234mg | Sodium: 1341mg | Fiber: 2g | Sugar: 3g |
SmartPoints (Freestyle): 15
SmartPoints (Freestyle): 15