BREAKFAST BURRITO WITH SALSA
4 large eggs 2 tablespoons frozen corn 1 tablespoon 1% milk 2 tablespoons diced green pepper ¼ cup minced onion 1 tablespoon diced fresh tomatoes 1 teaspoon yellow mustard (or brown or Dijon) ¼ teaspoon granulated garlic ¼ teaspoon hot pepper sauce (optional) 4 flour tortillas (8-inch) ¼ cup canned salsa Pinch of salt Ingredients
Instructions
Notes • May use fresh or minced garlic in place of granulated garlic. Be careful when unwrapping the tortillas, as they may be hot. 5. Cut baked egg mixture into 4 equal pieces and roll 1 piece of cooked egg in each tortilla. 6. Serve each burrito topped with 2 tablespoons of salsa. Preheat oven to 350 degrees. 1. In a large mixing bowl, blend the eggs, corn, milk, green peppers, onions, tomatoes, mustard, garlic, hot pepper sauce, and salt for 1 minute, until eggs are smooth. 2. Pour egg mixture into a lightly oiled 9 x 9 x 2-inch baking dish and cover with foil. 3. Bake for 20–25 minutes until eggs are set and thoroughly cooked. 4. Wrap tortillas in plastic and microwave for 20 seconds until warm.
Nutritional Information (per serving) Calories 240, total fat 8g, saturated fat 2.5g, cholesterol 185mg, sodium 620mg, total carbohydrate 30g, dietary fiber 2g, sugars 4g, protein 11g.
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