- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 279.2
- Total Fat: 13.7 g
- Cholesterol: 38.0 mg
- Sodium: 777.6 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 11.3 g
- Protein: 16.5 g
Lisa's Low Carb Breakfast BurritoSubmitted by: BAREFOOT-LISA
IntroductionLower carb version of my breakfast burrito Lower carb version of my breakfast burrito
* *Hyvee Mild Pork Sausage, 12 oz (remove)
* *Egg Beaters Southwestern, 1.75 cup (remove)
* *Potatoes, hashed brown, frozen, plain, COOKED, 1 cup (remove)
* *Kraft 2% Shredded Cheddar Cheese, 1 cup (remove)
* Mission , 8" Low Carb Soft Taco Size Tortilla, 10 serving (remove)
Drain fat. Return sausage to low heat.
Add in one (smallest size) carton of Southwestern Egg Beaters. Cook until eggs are cooked through, stirring often.
I usually heat up my pizza stone for this next step, because it helps to make the tortillas more pliable.
I take one tortilla at a time and using a 1.4 cup measuring cup, put a scoop of the egg and sausage mixture into a toirtilla, then a small amount of the cheese and potatoes. Use your judgement on this to stretch the cup between the 10 tortillas.
Then fold the tortilla burrito style and wrap in foil or place in a baggie. Continue until all tortillas are filled.
I usually did this with 12 tortillas, but the low carb ones only come in 10 packs, so you may have some eggs left over.
unwrap when ready to eat and microwave for one minute.
Serving Size: Makes 10 Burritos
Number of Servings: 10
Recipe submitted by SparkPeople user LISA-ELEVATED.