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Breakfast Burritos

Categories: Kid-friendly, Quick to fix
Type: Breakfast

Breakfast burritos are perfect for a breakfast on-the-run.

Serves: 4 servings


  • 1/4 cup finely chopped onion
  • 1/2 cup (about 2 1/2 ounces) diced ham, at least 97% lean
  • 3 tablespoons drained canned chopped green chilies
  • 1 1/4 cups fat-free egg substitute
  • 4 flour tortillas (8-inch rounds)
  • 1/4 cup plus 2 tablespoons fat-free or reduced-fat Cheddar cheese
  • 1/4 cup picante sauce (optional)

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  1. Coat a large nonstick skillet with nonstick cooking spray, and preheat over medium heat. Add the onion and ham, cover, and cook, stirring frequently, for about 2 minutes, or until the onion is crisp-tender. Add the chilies, and stir to mix well. Making Breakfast Burritos
  2. Pour the egg substitute over the onion mixture, and reduce the heat to medium-low. Cook uncovered without stirring for about 5 minutes, or until the eggs are almost set. Stirring gently to scramble, continue to cook for another minute or 2, or until the eggs are cooked but not dry.
  3. While the eggs are cooking, warm the tortillas according to the manufacturer's directions.
  4. Arrange the warm tortillas on a flat surface. Place a quarter of the egg mixture along the right side of each tortilla, stopping 1 1/2 inches from the bottom. Top the eggs with 1 1/2 tablespoons of the cheese and, if desired, 1 tablespoon of the picante sauce.
  5. Fold the bottom edge of each tortilla up about 1 inch. (This fold will prevent the filling from falling out.) Then, beginning at the right edge, roll each tortilla up jelly-roll style. Serve hot.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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