Bacon and Egg Burritos
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
slices |
bacon -- diced |
|
1/2 |
cup |
hash browns -- frozen |
|
1 |
tablespoon |
olive oil |
|
4 |
whole |
eggs |
|
8 |
each |
flour tortillas -- fajita size |
|
1 |
tablespoon |
onions -- minced |
|
1 |
clove |
garlic -- minced |
|
1/2 |
teaspoon |
Dijon mustard |
|
1 |
teaspoon |
Lawry's Asian Seasoning or other seasoning |
|
1 |
tablespoon |
half-and-half -- fat free or milk |
|
1/4 |
cup |
low sodium cheddar cheese |
| Heat frying pan to medium and add oil. Add bacon and hash browns. Cook until bacon is at desired doneness. Mix egg, Dijon mustard, seasoning, and half-and-half or milk. Add onions and garlic to pan. Cook until fragrant about 30 seconds. Add egg mixture and cook until eggs are at desired doneness. Add cheese and cook until melted. Wrap tortillas in paper towel and microwave for 30 seconds. Spread one eighth of the egg mixture down center of each tortilla and fold sides over. Makes 4 servings. |
| Per Serving: 663 Calories; 24g Fat (33.2% calories from fat); 23g Protein; 86g Carbohydrate; 5g Dietary Fiber; 224mg Cholesterol; 1649mg Sodium. Exchanges: 5 1/2 Grain (Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. |