Mexican Egg & Cheese Breakfast Burritos
Prep these sneakily healthy burritos ahead of time and rewarm as needed for a hearty breakfast on-the-go. Try them as a hearty dish to serve a crowd at your next brunch.
Servings: 6 servings
- 6 tbsp light sour cream
- 6 tbsp medium salsa
- Cooking spray
- 3/4 cup chopped onion
- 3/4 cup chopped poblano pepper 1 pepper
- 2 cups egg substitute
- 3/4 tsp kosher salt
- 1 tsp cumin
- Pinch cayenne pepper
- 6 whole wheat tortillas
- 3/4 cup shredded Mexican-blend cheese
- Preheat oven to 350 degrees. Combine sour cream and salsa in a small bowl and set aside. Spray a large non-stick skillet with cooking spray. Sauté onion and pepper for 5-7 minutes or until slightly softened. Whisk together egg substitute, salt, cumin, and cayenne. Scramble in skillet with onion and pepper mixture until cooked through.
- Place each tortilla on a square of aluminum foil. Spoon ½ cup scrambled egg mixture down the center. Top with 2 TB salsa mixture and 2 TB shredded cheese. Roll up burrito-style and wrap tightly with foil. Place in oven for 10-15 minutes or until warmed through.
f making ahead of time, place in pre-heated oven for 15-20 minutes to heat through.