Southwest Breakfast Burrito
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 10 min | Yield: 4 burritos |
Quick low-cal, low-carb breakfast burrito that you can make ahead and have a nutritious breakfast in the morning.
Ingredients
- 1 cup Egg Substitute
- 1 tsp Salt & Pepper
- 2 tbsp Evaporated Milk
- 1 tbsp Light Margarine
- 2 tbsp Onions, Diced
- 2 tbsp Red Bell Peppers
- 2 tbsp Poblano Pepper
- 1 tsp Garlic
- 4 High Fiber Low Carb Tortilla
- 4 tsp Hot Sauce
- 1/2 cup Shredded Cheddar Cheese
Directions
I keep a dish of mixed diced peppers, onions and garlic in my refrigerator. This is such a common addition to my cooking that it prep saves time. I used 1/4 to 1/2 cup of this mix which is what I estimated above for the onion, pepper and garlic. Just make sure that you dice your veggies fine so that the roll up with the egg well.
Saute the diced veggies in a tbsp of light margerine until well softened, about 5 minutes.
Mix well egg substitute, evaporated milk, salt and pepper.
Reduce heat and pour the egg mixture over the sauted veggies. Distribute the veggies evenly in the egg mixture.
Cover and let cook for about 5 - 8 minutes until eggs are firm. Careful not to burn the bottom.
Wrap 4 tortillas in a clean dish towel and microwave for about 45 seconds to warm and soften.
Spread 1 tbsp of hot sauce on each of the tortillas.
Divide the eggs into 4 equal parts and place on tortilla
Spread 2 tbsp of grated cheddar on top of each tortilla and roll up burrito style.
I wrap these individually in wax paper and refrigerate to grab and go for breakfast. They reheat in the wax paper in the microwave on high for one minute.