Sausage and Egg Burrito

Use two beaten large eggs in place of the egg substitute, if desired.

Yield: 2 servings (serving size: 1 burrito, 2 tablespoons salsa, and 2 tablespoons sour cream)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 28%
  • Fat: 9.6g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 20.7g
  • Carbohydrate: 26.9g
  • Fiber: 3.9g
  • Cholesterol: 50mg
  • Iron: 2.6mg
  • Sodium: 915mg
  • Calcium: 148mg

Ingredients

  • Cooking spray
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped onion
  • 3 ounces turkey breakfast sausage
  • 1/2 cup egg substitute
  • 1/4 cup (1 ounce) shredded reduced-fat cheddar cheese
  • 6 tablespoons bottled salsa, divided
  • 2 (8-inch) fat-free flour tortillas
  • 1/4 cup reduced-fat sour cream

Preparation

  1. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add red bell pepper, onion, and sausage; cook 4 minutes or until browned, stirring to crumble sausage. Add egg substitute; cook 2 minutes, stirring frequently. Remove from heat; stir in reduced-fat cheddar cheese and 2 tablespoons salsa. Cover mixture and let stand 2 minutes.
  2. Heat tortillas according to package directions. Spoon half of egg mixture down center of each tortilla; roll up. Serve with remaining salsa and sour cream.
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Sausage and Egg Burrito Recipe at a Glance
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