Anytime Burrito


1 large potato, washed

1 small onion, chopped

vegetable cooking spray

2 eggs, beaten

pepper as desired

2 slices turkey bacon, low-fat

4 corn tortillas

1/2 cup salsa

  1. Scrub potato under cold running water.
  2. Pierce potato several times with a fork or knife. Microwave on high for 5 minutes. When done, chop into small cubes.
  3. Chop onions into small pieces and saute in a non-stick pan, using cooking spray.
  4. Add potato and beaten eggs to the onions and scramble until eggs are cooked.
  5. Sprinkle pepper on the potato mixture as desired.
  6. Cut turkey bacon into four pieces. Microwave according to package directions.
  7. In microwave, warm tortillas in slightly moist paper towels for 15 seconds.
  8. Place one piece of turkey bacon  and spoon 1/4 of the potato mixture onto each burrito. Top with 2 tablespoons salsa and roll tortilla closed.
  • Serve for breakfast or with a vegetable for lunch or dinner.
  • Leaving the skin on the potato adds extra fiber and nutrients.
  • Use leftover cooked potato to save time.
  • Try whole-wheat tortilla for added fiber.
Nutrition Facts: 

Serving size: 1 burrito

Calories: 220

Fruits and Vegetables: 3/4 cup

Fat: 4.5 g

Fiber: 5 g

Sodium: 400 mg

This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see