Ham and Egg Breakfast Burritos
Chock-full of ham and fluffy scrambled eggs, these tasty burritos are a welcomed treat for the first meal of the day.
For the family on the run, no need to skip having a hot, nutritious breakfast. Make a batch of these burritos and wrap them individually in plastic wrap, then freeze. On those mornings when you’re hurried, just unwrap a burrito from its plastic wrap and rewrap it in a white paper towel. Microwave on HIGH (100%) about 2 minutes or until heated through. Serve with milk and juice.
12 ounces ham, 97% fat-free, chopped
1/3 cup red bell pepper, chopped
1/3 cup green bell pepper, chopped
1/4 cup onion, chopped
3 large egg whites
2 large eggs, whole
2 tablespoons non-fat milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 (8-inch) flour tortillas, heated*
1/3 cup salsa
Fresh cilantro, or chives, chopped (optional)
Nonstick cooking spray
- Cook red and green bell peppers and onion over medium heat in large nonstick skillet coated with nonstick cooking spray for 3 to 5 minutes or until tender, stirring occasionally.
- Beat together egg whites, eggs, milk, salt and black pepper in medium bowl until combined.
- Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until egg mixture begins to set on bottom and around edge. Lift and fold the partially cooked egg mixture with spatula so uncooked portion flows underneath. Continue cooking and folding mixture until eggs are cooked through, but still glossy and moist. Fold in ham; continue cooking until heated through, gently folding mixture occasionally.
- Remove skillet from heat. To assemble, spoon mixture near the center on each tortilla. Fold bottom up over filling. Fold in side and roll to enclose mixture.
- To serve, top with salsa. Garnish with cilantro or chives, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 310 calories; Protein: 26 grams; Fat: 9 grams; Sodium: 1460 milligrams; Cholesterol: 135 milligrams; Saturated Fat: 4 grams; Carbohydrates: 29 grams; Fiber: 2 grams.
Recipe and photograph provided courtesy of National Pork Board.