Egg and Bacon Breakfast Burritos

Ingredients

• 2/3 second butter cooking sprayNutrition
• 2 slices avocadoNutrition
• 4 oz Canadian style baconNutrition
• 4 tbsps reduced-fat sour creamNutrition
• 2 large wheat tortillasNutrition
• 1 cup egg substituteNutrition
• 1/4 tsp dried oreganoNutrition
• 0.12 tbsp black pepperNutrition
• 0.12 tsp table saltNutrition
• 3 tbsps salsa, drained of excess liquid before measuringNutrition

Directions

1. 1Pre-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.
2. 2In a large bowl, add egg substitute, bacon, oregano, salt, pepper and salsa; stir well.
3. 3Pour 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.
4. 4Spoon 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.
5. 5Bake until burritos are very hot, about 5 minutes. Remove from oven and serve each burrito with 1 tablespoon sour cream and 1 slice avocado.
6. 6Note: for a breakfast on the go, fill a toasted whole-wheat pita half with the scrambled egg mixture, sour cream and avocado.

Nutrition per serving

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