Egg and Bacon Breakfast Burritos
- Total Time
Bacon and scrambled eggs are rolled up in tortillas, baked and then topped with sour cream and avocado. Mexican-inspired deliciousness!
butter flavour cooking spray2 spray(s)
egg white(s)3 large
uncooked Canadian bacon2 slice(s), finely chopped
dried oregano¼ tsp
table salt⅛ tsp
black pepper⅛ tsp
fat free salsa3 Tbsp, drained of excess liquid before measuring
burrito-size wheat flour tortilla(s)2 item(s), large
reduced-fat sour cream4 Tbsp
avocado⅛ item(s), medium, ripe, cut into 2 wedges
- Preheat oven to 400ºF. Coat a small baking sheet with cooking spray. Coat a large nonstick skillet with cooking spray and heat over medium-low heat.
- In a large bowl, beat egg whites and eggs. Add bacon, oregano, salt, pepper and salsa; stir well.
- Pour egg mixture into prepared skillet; increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set but still slightly glossy, remove from heat.
- Spoon half of egg mixture into center of each tortilla. Roll tortilla to conceal filling, making sure to fold in ends. Place burritos, seam-side down, on prepared baking sheet. Bake until burritos are very hot, about 5 minutes. Remove from oven and serve each burrito with 1 tablespoon sour cream and 1 slice avocado.