Breakfast Burrito
Author:
Serves: 1
These burritos are a fantastic “grab ‘n go” option if you or your kids find sitting down at the table for breakfast takes too much time. Also a fantastic healthy after school snack choice…plus a great way to use up those leftover veggies!
Ingredients
- Olive oil spray (I love the [url href=”http://www.amazon.com/gp/product/B002V91TY4?ie=UTF8&creativeASIN=B002V91TY4&linkCode=xm2&tag=meaplamav-20″ target=”_blank”]Misto[/url]!)
- 1/2 cup mixed chopped veggies (bell peppers, onion, spinach, broccoli, etc.)
- 2 eggs, beaten (can also use 1 egg and 3 egg whites)
- 1 slice cooked turkey bacon, crumbled
- 1 tablespoon shredded cheddar cheese (optional)
- 1 teaspoon chopped parsley (optional)
- 1 large whole grain or sprouted grain tortilla (8-inches or larger)
- Salsa, if desired
Instructions
- Lightly coat a small frying pan with olive oil spray; heat over medium setting. Sauté the vegetables for about 2 minutes or until softened and lightly browned. Add beaten eggs to veggies and scramble together. Mix in cooked turkey bacon as well as cheese and parsley. (if using)
- Place egg mixture down the center of tortilla. Add a spoonful of salsa, if desired. Carefully fold in bottom of tortilla toward the middle. Next, fold in both sides of tortilla toward middle, forming a burrito. (or may be more like a wrap or taco, depending on size of tortilla)
- Enjoy immediately or wrap tightly for a quickie breakfast on-the-run!
Notes
To save time, cook turkey bacon the night before. Store, covered in the refrigerator.
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