Reviewed: Feb. 18, 2012

In lieu of mayo & lettuce I used spinach & sour cream. Added onion & hot sauce & cheddar. This is good served anytime of day. Always check your fridge & see what leftovers are there. You can get very creative!

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1 user found this review helpful

Reviewer:

GRAYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Schaumburg, Illinois, USA

Reviewed: Jun. 1, 2011

Instead of mayonnaise, I used reduced fat sour cream. I didn't use as much lettuce as the recipe called for and I added a chopped roma tomato. This was a great way to get a filling breakfast and use the leftovers of last week's taco dinner so it dosen't go to waste.

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5 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 20, 2011

This was a good idea but I really didn't like the mayo or the lettuce in this. I think sour cream would have been a better choice than mayo and skip the lettuce completely. I didn't make a bean and egg omelet, I just kept them separate. It was easier that way and less mess. I loved the beans mixed with the salsa. I used El Fenix restaurant salsa and this had great flavor.

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3 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Dec. 19, 2010

As written, I'd rate it a 4--as made, a 5! We really like more "stuff" in our tortillas so I tripled (maybe quadrupled!) the refried beans & salsa. I coated the non-stick pan with some oil before adding the eggs. I left out the mayo (it just didn't seem to compliment the flavor) and made 3 8-inch tortillas. It was a nice presentation and the 3 tortillas were just right for my DS. DS said it needed more salsa. Next time, I may use medium salsa rather than mild or serve additional salsa on the side.

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8 users found this review helpful

Reviewer:

ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

Reviewed: Nov. 9, 2010

I followed the recipe as directed. It was delicious! It was quick and easy to make when you are short on time. I've made it twice. The second time I made it, I decided to add more salsa because I loved the spicyness. This is a great recipe! I'll definitely make it again and again! JAN 2011 UPDATE: I make this A LOT. Now I add some shredded cheddar cheese on top of the egg as it cook (after u put the beans in). It's delicious!

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19 users found this review helpful

Reviewer:

World_Diplomat03

Living In: Los Angeles, California, USA

Reviewed: Jun. 11, 2009

the recipe is great, I added bacon and breakfast sausage in the eggs before wrapping and used the beans on the tortillas instead of mayo as mentioned before. I even made some My family loved them. I even did some with spinach, mushrooms and mozzerella...very good!!!

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10 users found this review helpful

Reviewer:

dawnmarie70535

Reviewed: Mar. 5, 2007

Easy to make and kids love it

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7 users found this review helpful

Reviewer:

BWENRICK

Cooking Level: Expert

Living In: Boalsburg, Pennsylvania, USA

Reviewed: Jul. 27, 2006

Like LadyHughes, we have these regularly but substitute whatever we happen to have on hand in the eggs, such as peppers, onions, ham, etc. A quick, nutritous and filling breakfast.

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15 users found this review helpful

Reviewer:

Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

Reviewed: Jun. 1, 2006

I eat these all the time. These are great anytime of the day...and they pack great for lunches too. Thanks for an easy and delicious recipe.

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8 users found this review helpful

Reviewer:

Momof2

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

Reviewed: May 27, 2006

Living in south central Texas I used to have these all the time for breakfast, lunch or dinner! I agree with Tanaquil though, I always use sour cream, never mayo. These are great protein! Thanks.

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7 users found this review helpful