Breakfast Burritos

Title:
Breakfast Burritos

Yield:
4 Servings

Categories:
Breakfast,
Brunch




Ingredients:





          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