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Brunch Chimichangas

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INGREDIENTS

  • 1 Tbsp. butter
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 8 eggs
  • 1/2 tsp. salt
 

DIRECTIONS

  • 1

    Melt butter in large non-stick skillet over medium heat. Add bell pepper and onion; cook 8 minutes or until softened, stirring occasionally.

  • 2

    Beat eggs and salt together in small bowl; add to skillet. Cook eggs 3 minutes or until soft set, stirring occasionally. Remove from heat; cool 5 minutes.

  • 3

    Stir in salsa, breaking eggs into chunks; stir in cheese. Spoon scant 1/2 cup egg mixture in center of each tortilla. Fold 2 sides of tortilla over filling; tuck in tortilla ends and place seam-side down in 13x9-inch baking dish coated with cooking spray. Spray tops of tortillas with cooking spray. Bake in preheated 475°F oven 12 minutes or until golden brown. Top with sour cream, guacamole, salsa and cilantro, if desired.

Brunch Chimichangas
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SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Yield: Serves: 4

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 667

Total Fat 32.4g

Saturated Fat 14.9g

Trans Fat 11.6g

Polyunsaturated Fat 3.4g

Cholesterol 418mg

Sodium 1393mg

Carbohydrates 61g

Protein 31g

Dietary Fiber 5g

Vitamin A 199%

Vitamin C 17%

Calcium 385%

Iron 5%