Breakfast Burrito

In nutrition, recipes by SoniaLeave a Comment

BREAKFAST BURRITOS: (High Protein; Moderate Low Carbs; Moderate Fat)
Each serving WITH soft taco shell: 29.2gr Protein; 18.8gr Carbs; 17.3gr Fat (9.6gr Sat Fat) = 65.3gr TFV
Each serving  W/O soft taco shell: 29.0gr Protein; 18.7gr Carbs; 16.3gr Fat (8.2gr Sat Fat) = 64.0gr TFV

6 Whole Egg + 6 Egg Whites
1 Can Chili Beans
1 Sm Can diced Green Chilis
1# Lo-Fat Cheddar Cheese (shredded)
1# Lo-Fat Monterrey Jack or Mozarella Cheese (shredded)
Optional: Tortilla Shells

In bottom of 12″ x 8″ x 3″ rectangular pan (or two 8-9″ square or round pans) spread and mix Chili Beans and Green Chilis together. Set aside. Shred Cheeses keeping them separated. Sprinkle shredded Cheddar Cheese on top of Chili Beans and Green Chilis. Set aside. Scramble Eggs until almost done (very soft) and spread on top of mixture. Sprinkle shredded Monterrey Jack or Mozzarella Cheese on top of mixture. Place in moderate microwave oven for 3 minutes or conventional oven (moderate 350 degrees F) for 10 minutes, or until Cheeses are melted.

Optional: Sprinkle top of mixture with dried Red Pepper before baking and serve with regular tomato Salsa & Sour Cream. Cool so you can score the cheese on the top into 1/20th of the rectangular pan before serving = 1 serving