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Texas Breakfast Burritos

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  Olive oil 1 Teaspoon
  Onions 1⁄2 Cup (8 tbs), chopped
  Low fat turkey sausage 3 1⁄2 Ounce
  Nonfat hash brown potatoes 2 Cup (32 tbs)
  Canned chopped green chili peppers 4 Ounce (1 Can)
  Ground black pepper 1⁄4 Teaspoon
  Eggs 2
  Egg whites 4
  Skim milk 2 Tablespoon
  Ground red pepper 1⁄4 Teaspoon
  Flour tortillas 4
  Shredded low fat monterey jack cheese 1⁄2 Cup (8 tbs)
  Fat free salsa 4 Tablespoon
  Black olives 2 Tablespoon, sliced

Warm the oil in a large no-stick skillet over medium heat.
Add the onions.
Crumble the sausage into the pan.
Cook, stirring occasionally, for 4 to 5 minutes, or until the onions are soft and the sausage is browned.
Add the potatoes and cook, stirring occasionally, for 5 to 8 minutes, or until the potatoes begin to brown.
Stir in the chili peppers and black pepper.
Transfer to a large bowl.
In a small bowl, whisk together the eggs, egg whites, milk, and red pepper.
Pour into the same skillet and place over medium heat.
Cook, stirring occasionally, for 3 to 4 minutes, or until lightly scrambled.
Do not overcook.
Stir in the potato mixture.
Wrap the tortillas in plastic wrap.
Microwave on high power for 1 minute.
Sprinkle each tortilla with 2 tablespoons of the Monterey Jack.
Divide the egg mixture among the tortillas.
Roll to enclose the filling.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1297 Calories from Fat 334

% Daily Value*

Total Fat 38 g58.3%

Saturated Fat 8.2 g40.8%

Trans Fat 0 g

Cholesterol 473.7 mg157.9%

Sodium 3192.9 mg133%

Total Carbohydrates 182 g60.8%

Dietary Fiber 19.3 g77.3%

Sugars 14.2 g

Protein 65 g130.8%

Vitamin A 20.3% Vitamin C 76.8%

Calcium 17% Iron 40.4%

*Based on a 2000 Calorie diet

Texas Breakfast Burritos Recipe