|Servings||Prep Time||Cook Time|
|2||10 mins||10 mins|
|1.||Pre-heat oven to 400 °F (200 °C). Coat a small baking sheet with cooking spray. Coat a large non-stick skillet with cooking spray and heat over medium-low heat.|
|2.||In a large bowl, add egg substitute, bacon, oregano, salt, pepper and salsa; stir well.|
|3.||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.|
|4.||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.|
|5.||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.|
|6.||Note: for a breakfast on the go, fill a toasted whole-wheat pita half with the scrambled egg mixture, sour cream and avocado.|
There are 442 calories in 1 serving of Egg and Bacon Breakfast Burritos.
Calorie split: 26% fat, 41% carbs, 32% protein.
|Serving Size||1 serving|