Egg and Bacon Breakfast Burritos
Bacon and scrambled eggs rolled up in tortillas, baked and topped with sour cream and avocado. A nice change from a bowl of oatmeal.
2/3 second butter cooking spray
1/4 tsp dried oregano
0.12 tsp table salt
0.12 tbsp black pepper
3 tbsps salsa, drained of excess liquid before measuring
4 tbsps reduced-fat sour cream
2 slices avocado
1 cup egg substitute
2 <span class="measurestring" title="large tortilla (approx 10" dia)">large</span> wheat tortillas
4 oz Canadian style bacon
Pre-heat oven to 400 °F (200 °C). Coat a small baking sheet with cooking spray. Coat a large non-stick skillet with cooking spray and heat over medium-low heat.
In a large bowl, add egg substitute, bacon, oregano, salt, pepper and salsa; stir well.
Pour egg mixture into prepared skillet; increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set but still slightly glossy, remove from heat.
Spoon half of egg mixture into center of each tortilla. Roll tortilla to conceal filling, making sure to fold in ends. Place burritos, seam-side down, on prepared baking sheet.
Bake until burritos are very hot, about 5 minutes. Remove from oven and serve each burrito with 1 tablespoon sour cream and 1 slice avocado.
Note: for a breakfast on the go, fill a toasted whole-wheat pita half with the scrambled egg mixture, sour cream and avocado.
in 1 serving of Egg and Bacon Breakfast Burritos.
, 41% carbs, 32% protein.
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