Low Carb Breakfast Burrito - Spinach-Bacon-Cheddar
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 194.4
- Total Fat: 10.7 g
- Cholesterol: 24.2 mg
- Sodium: 689.0 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 5.0 g
- Protein: 18.8 g
View full nutritional breakdown of Low Carb Breakfast Burrito - Spinach-Bacon-Cheddar calories by ingredient
Introduction
5-net Carbs of Cheesy Goodness. 5-net Carbs of Cheesy Goodness.Number of Servings: 9
Ingredients
-
1 dozen egg whites (2 cups)
1 large onion, minced
1 10-oz pkg. fresh spinach (4.5 cups)
1.5 c. shredded sharp cheddar
1/2 c. Bacon bits
Tips
To reheat: It's best to thaw overnight in the fridge, if you can plan ahead -- but not essential. You can heat in microwave for a soft burrito, but we love 'em best heated in oven for a crunchy outside.
Directions
1. Mince Onion --- I used food processor to get them fine. Saute them in a hot fying pan coated with Pam.
2. Meanwhile, wash, drain & chop fresh spinach.
3. As onions begin to turn golden, add spinach & continue cooking until spinach shrinks and most of the excess moisture evaporates.
4. If mixture is still too watery, scoop into collendar over a pan or bowl.
5. Re-using the frying pan, cook egg whites 'til just firm. Dump into a large bowl, stirring in cheese so it gets a bit melty. Stir in bacon, and spinach mixture til uniformly incorporated.
6. Divide among 9 Mama Lupe low-cab tortillas. Fold, with seam side down. At this point, you can bake or freeze them. To serve now, place the burritos on a cookie sheet or shallow pan at 400 for 15 minutes, until outside is crispy. To freeze, place the rolled burritos on freezer paper in a cake pan. Be sure a little space and freezer paper separates each burrito. Once they are frozen, you can transfer them to a big ziploc & take out as many as you need.
Serving Size: Makes 9 plump burritos
2. Meanwhile, wash, drain & chop fresh spinach.
3. As onions begin to turn golden, add spinach & continue cooking until spinach shrinks and most of the excess moisture evaporates.
4. If mixture is still too watery, scoop into collendar over a pan or bowl.
5. Re-using the frying pan, cook egg whites 'til just firm. Dump into a large bowl, stirring in cheese so it gets a bit melty. Stir in bacon, and spinach mixture til uniformly incorporated.
6. Divide among 9 Mama Lupe low-cab tortillas. Fold, with seam side down. At this point, you can bake or freeze them. To serve now, place the burritos on a cookie sheet or shallow pan at 400 for 15 minutes, until outside is crispy. To freeze, place the rolled burritos on freezer paper in a cake pan. Be sure a little space and freezer paper separates each burrito. Once they are frozen, you can transfer them to a big ziploc & take out as many as you need.
Serving Size: Makes 9 plump burritos