Breakfast Burritos

  • Cook Time: 20 Minutes
  • Servings: 2
  • Calories per serving 260, Protein 21g, Fat 8g, Carb 27g, Fiber 4g

Ingredients

  •  2 Tbsp Fat-Free Sour Cream (0.9 oz)
  •  1 Cup Egg Substitute (9 oz)
  •  1 Tsp Olive Oil (0.1 oz)
  •  2 Tbsp Salsa (1.1 oz)
  • 1/2 Cup Chopped Fresh Mushrooms (1.7 oz)
  • 1/4 Cup Chopped Green Pepper (1.3 oz)
  • 1/4 Cup Chopped Sweet Red Pepper (1.3 oz)
  • 1/4 Tsp Pepper (0 oz)
  • Whole Wheat Tortillas, 2 8-inch (2.9 oz)
  • 1/4 Cup Low Fat Shredded Cheddar Cheese (1 oz)
Breakfast Egg Burrito

Instructions

  • In a small nonstick skillet, heat oil over medium-high heat.
  •  Add vegetables; cook and stir until tender. Remove from pan; keep warm. 
  • Add egg substitute and pepper to the same skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat.
  •  Spoon vegetable mixture and scrambled eggs across the center of each tortilla; top with cheese, salsa, and sour cream. Fold bottom and sides of tortilla over filling and roll-up.