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Ultimate Breakfast Burritos

I recently started eating healthier foods, and this is one of my favorite items for breakfast. The peppery eggs and crunchy veggies are sure to wake you up.—Pamela Shank, Parkersburg, West Virginia
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup chopped fresh mushrooms
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 cup egg substitute
  • 1/4 teaspoon pepper
  • 2 whole wheat tortillas (8 inches), warmed
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 2 tablespoons salsa
  • 2 tablespoons fat-free sour cream

Directions

  • 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 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 center of each tortilla; top with cheese, salsa and sour cream. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts
1 burrito: 294 calories, 8g fat (2g saturated fat), 13mg cholesterol, 585mg sodium, 31g carbohydrate (6g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

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Reviews

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Average Rating:
  • mealstogo
    Feb 19, 2013

    With some revisions, this has become one of my favorite breakfast recipes. I usually omit the mushrooms since I don't have any (or use canned ones), substitute pimentos for the sweet red peppers since I have some that need to be eaten, and substitute scrambled tofu for the egg substitute. I also use twice as much sour cream as salsa since I don't like spicy things.