Confetti Breakfast Burritos

By Abby Henry Singh November 9, 2017Breakfast, Recipes

Whip up this easy, yet tasty breakfast recipe for the entire family.


2 large eggs
4 egg whites
2 tsp. olive oil
1 medium tomato, seeded and chopped
1/4 cup diced green pepper
1/4 cup diced red pepper
1/4 cup diced yellow squash
1/4 cup chopped green onion
Salt and freshly ground black pepper, to taste
Cayenne pepper, to taste (optional)
4 Tbsp. soy bacon bits (or to taste)
4 flour tortillas, preferably whole wheat, room temperature or warmed


In medium bowl, beat eggs with egg whites. Set aside. Heat olive oil in nonstick skillet over medium heat. When oil is hot, add tomato, peppers, squash and onion. Cook 3 minutes, stirring constantly. Add eggs and scramble with a fork or spoon. Add salt, pepper and cayenne, if using. When eggs are cooked, stir in soy bacon bits. Divide eggs evenly onto tortillas. Roll up tightly, burrito style, and serve immediately.

Makes 4 servings. Per serving: 202 calories, 8 g fat (1 g saturated fat), 26 g carbohydrate, 13 g protein, 4 g dietary fiber, 471 mg sodium.


Recipe from the American Institute for Cancer Research.


Abby Henry Singh

Author Abby Henry Singh

Manger Content, Outreach, and Outcomes Abby Henry Singh is a native of Sevierville, Tennessee, and a graduate of Belmont University with a bachelor’s degree in English and history. She has been a member of PearlPoint Cancer Support for over 5 years. Previously, Singh was the Program and Outreach Manger for the Lupus Foundation of America, Mid-South Chapter where she worked to raise disease awareness and support those diagnosed with the disease through educational programs. She is a member of Alpha Gamma Delta sorority and the Belmont English alumni book club.

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