Healthy Breakfast Burrito
photo by AZPARZYCH
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
6 burritos
- Serves:
- 6
ingredients
- 6 small la tortilla factory low-carb flour tortillas
- 177.44 ml kraft 2% reduced-fat cheddar cheese
- 6 egg whites
- 354.88 ml frozen southern style hash brown potatoes
- 88.74 ml oscar meyer bacon bits
- 1 onion
- 1.23 ml garlic powder
- 1.23 ml pepper
- 1.23 ml salt
- 9.85 ml Worcestershire sauce (optional)
directions
- Scramble the egg whites with a little Pam. Remove.
- Dice onion and saute with with a little Pam till golden brown.
- Add the hash browns, cover and cook for 10 minutes, stirring once.
- Add salt, pepper, garlic powder and Worcestershire if using.
- Add the scrambled egg white, cheese and bacon.
- Divide filling evenly between the tortillas. Roll up and place seam size down in an empty pan and heat on medium till a little brown. Flip over and brown the other side of the tortilla.
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Reviews
-
These are so good and have everything DH loves so they are perfect for his lunchbox everyday! I used a whole carton of egg beaters egg whites (which is equal to 7 egg whites) and got 10 small burritos out of the recipe since I used small taco-sized tortillas. Will be making these again! Made for My 3 Chefs.