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Texas Breakfast Burritos Recipe
|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|
|Skim milk||2 Tablespoon|
|Ground red pepper||1⁄4 Teaspoon|
|Shredded low fat monterey jack cheese||1⁄2 Cup (8 tbs)|
|Fat free salsa||4 Tablespoon|
|Black olives||2 Tablespoon, sliced|
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 mg
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
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.