Breakfast Egg Burrito

Breakfast Burritos

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


  • 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)

  • 1/4 Cup Low Fat Shredded Cheddar Cheese (1 oz)

  • 2 Whole Wheat Tortillas, 8-inch (2.9 oz)


  1. In a small nonstick skillet, heat oil over medium-high heat.

  2. Add vegetables; cook and stir until tender. Remove from pan; keep warm. 

  3. 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.

  4. 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.

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