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Breakfast Burritos

Servings:
4 Servings
Listed in Categories:
Breakfast
Brunch
  • Egg Beatersr 99% egg
  • -substitute; equal 8 eggs
  • 2 tb Onion; finely chopped
  • 2 tb Green pepper; finely chopped
  • 1 dr Hot pepper sauce
  • 1/2 c Reduced-fat cheddar cheese;
  • -shredded
  • 1/2 c Taco-seasoned ground round;
  • -cooked
  • 4 Fat-free flour tortillas; (6
  • -inches)
  • Salsa; optional
Seeing I haven't posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I
only have 44 formatted. Plan on formatting the rest this week. Hope you all
enjoy these.

In a bowl, combine egg substitute, onion, green peppers, hot pepper sauce,
and cheese. Cook and stir in a nonstick skillet until eggs begin to set.
Add taco meat; cook until eggs are completely set. Spoon onto a warmed
tortilla and roll up; top with salsa if desired.

Serving Size: 1/4 recipe

Calories: 206, Total Fat: 3gm, Calories from Fat: 1133%, Saturated Fat:
2gm, Cholesterol: 17mg, Sodium: 613mg, Carbohydrate: 20gm, Protein: 23gm

NOTES : One morning, I decided to try the leftover taco filling from the
night before in my eggs. They were really delicious served in tortillas.
Recipe by: Mary Smith, Huntington, Indiana

Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping"
on Dec 30, 1997