Steak and Egg Burritos
6
Points®
Total time: 33 min • Prep: 25 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Breakfast burritos are a hearty, portable meal that is easy to eat on the go. This version is great if you have leftover steak, or you can use lean store-bought roast beef from the deli counter.
Ingredients
Cooking spray
1 spray(s)
Canola oil
1 tsp(s)
Whole wheat tortilla
4 medium
Baby spinach
1 cup(s)
Deli style roast beef slices
6 oz
Reduced-fat shredded Monterey Jack cheese
¼ cup(s)
Egg whites
6 serving(s)
Egg
4 large
Red bell pepper
½ medium
Scallions
2 medium
Fat free salsa
¾ cup(s)
Cilantro
1 tbsp(s)
Paprika
½ tsp(s)
Black pepper
¼ tsp(s)
Instructions
1
Preheat oven to 400°F. Spray small rimmed baking sheet with nonstick spray.
2
Meanwhile, beat egg whites and eggs in large bowl. Stir in bell pepper, scallions, 1/4 cup salsa, cilantro, paprika, and black pepper.
3
Heat oil in large nonstick skillet set over medium heat. Add egg mixture and cook until eggs begin to set, about 1 1/2 minutes; push egg mixture toward center of skillet to form large soft curds, cooking until eggs are just set, about 2 minutes longer.
4
Lay tortillas on work surface. Top with one fourth of spinach. Spoon one fourth of egg mixture along center of each tortilla; top with one fourth beef and 1 tablespoon Monterey Jack. Fold top and bottom edges of tortillas over, then roll up to enclose filling. Place, seam side down, on prepared baking sheet.
5
Bake until burritos are heated through and cheese is melted, about 5 minutes. Serve with remaining 1/2 cup salsa.
6
Serving size: 1 burrito with 2 tablespoons salsa.
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