• Karri Anne Cameron

Breakfast Burrito

Makes 4 servings

Macros: 236cal, Fat 8g, Carbs 21g, Protein 25g, Fibre 8g

6 slices turkey or chicken bacon 

4 large eggs 

Dash of salt and pepper

 4 x 8 inch multi grain wraps, warmed 

1/2 cup shredded or dairy free cheese. 

Directions:

In a large skillet, cook turkey/chicken bacon until crisp; remove from pan and pat grease off with paper towels. Whisk together eggs, salt and pepper. Heat skillet over medium heat; pour in egg mixture. Cook and stir until eggs are thickened and no liquid egg remains; remove from heat. Spoon about 1/4 cup egg mixture onto center of each tortilla; sprinkle with cheese and add bacon. Then roll into a burrito. Freeze option: Cool eggs before making burritos. Individually wrap burritos in paper towels and tin foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.


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