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Breakfast Wrap
Source: dlife

Yummy breakfast wrap that combines eggs and Canadian bacon among other ingredients.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 233.5
Total Carbs 32.5 g
Dietary Fiber 2.8 g
Sugars 1.7 g
Total Fat 5.8 g
Saturated Fat 0.8 g
Unsaturated Fat 0.4 g
Potassium 44.6 mg
Protein 10.1 g
Sodium 301.3 mg
Dietary Exchanges
, 1/2 Vegetables , 2 Starch , 1/2 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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Ingredients Directions
  1. Preheat the oven to 350 degrees F.
  2. Spray a small nonstick skillet with cooking spray, and heat the skillet to medium low.
  3. Cook the egg substitute and 1/8 teaspoon pepper for 3 to 4 minutes, or until the eggs are cooked, while stirring occasionally. Then set aside.
  4. Wrap the tortillas in aluminum foil and warm in the over for 5 minutes.
  5. Meanwhile, in a medium bowl, stir together the potato, bell pepper, bacon, and 1/8 teaspoon pepper.
  6. Spray a small nonstick skillet with cooking spray, and heat the skillet to medium high.
  7. Spread the potato mixture evenly over the bottom of the skillet and cook for 6 to 7 minutes on one side, or until the potatoes are a light golden brown. Flip the potato mixture over with a spatula and cook for 5 to 6 minutes.
  8. To put together the wrap, layer the ingredients horizontally across the middle of a tortilla as follows: one quarter of the scrambled eggs, one quarter of the potato mixture, and one quarter of the cheese. Roll the wrap up, and repeat with the remaining tortillas.

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