Breakfast Burrito
Portion Size: 1 Breakfast Burrito
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups egg substitute | |
| 1/2 cups nonfat milk | |
| 1 Cup shredded low fat cheddar cheese | |
| 8 (8 inch) Flour tortilla | May use whole grain |
| ½ c. onion | Wash, peel and dice |
| 2 tablespoons oil | |
| 3 tablespoons canned diced green chili pepper | Optional. |
| ½ c. Salsa | Optional. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Place oil in a large skillet and begin to sauté the onions | |
| 2 | Add eggs, milk, and green chilies to skillet | |
| 3 | Using a large spoon, lift and fold partially cooked eggs uncooked portions flow underneath | |
| 4 | Continue cooking over medium heat for 2 to 3 minutes or till eggs are cooked throughout | Cook until internal end temperature is 160 ° degrees F. |
| 5 | Divide eggs into each tortilla | |
| 6 | Top with cheese and salsa. Serve immediately. |
Posted in Breakfast Entree, Breakfast and Egg Recipes
