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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Bacon and Egg Breakfast Burrito

Source: dLife

A healthy breakfast burrito made with egg whites and turkey bacon wrapped in a whole wheat tortilla.

Nutrition Facts

Makes 1 servings
Amount Per Serving

Calories	398.5

Total Carbs	29.7 g

Dietary Fiber	3.0 g

Sugars	5.3 g

Total Fat	18.3 g

Saturated Fat	7.4 g

Unsaturated Fat	1.6 g

Potassium	281.2 mg

Protein	26.6 g

Sodium	773.6 mg

Dietary Exchanges 18.3 Fat, 0.8 Vegetables, 0.6 Meat, 1.5 Starch, 1.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Mist a small microwavable bowl with olive oil spray. Put in the egg whites, set aside.
Set a small, nonstick skillet over medium high heat until it is hot enough for a drop of water to sizzle on it.
With an oven mitt, temporarily remove the pan from the heat to spray it with cooking spray.
Put over medium high heat and add the bacon. Cook, stirring occasionally, for about 2 minutes.
Add the onion, cooking for 1 - 2 minutes or until the bacon is crisp.
Add the tomato, cooking for an additional minute or until heated.
Transfer the bacon mixture to a bowl. Cover to keep warm.
Set the tortilla in the pan, going back to medium high heat. Cook for around 30 seconds per side, or until warm.
In the meantime, cook the egg whites on low power for 30 seconds. Continue microwaving in 30 second periods until the eggs are merely a bit runny on top.
Stir with a fork, splitting into large pieces. If they are still undercooked, microwave in 10 second intervals until just done.
Stir in the bacon mixture.
Place the tortilla on a serving plate.
Sprinkle the cheese in an even strip (about 3" wide) down the middle, leaving a 2" bare area on one end.
Top with the egg white mixture, drizzling with taco sauce.
Fold the bare end of the tortilla over the filling, and then fold the sides of the tortilla over the middle.