Protein-Packed Breakfast Burritos
- 8 large eggs
- 2 tablespoons (30 ml) 2% milk
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) minced garlic
- 1 red bell pepper, minced
- 1/2 red onion, minced
- 4 slices thick-cut bacon, cooked until crispy
- Salt and pepper
- 4 multigrain flatbreads
- 1/2 cup (60 grams) shredded Mexican blend cheese
In a large bowl, whisk eggs and milk. Set aside.
Heat olive oil and garlic in a medium skillet set over medium-high heat.
Add red pepper and onion, and sauté 3–5 minutes, or until onions begin to turn translucent. Add eggs, reduce heat to medium and cook another 3–5 minutes, or until eggs are set.
Place 1/4 of the egg mixture and a piece of bacon on top of each flatbread. Sprinkle with cheese. Enjoy immediately, or wrap tightly in plastic wrap or foil to take on the go.
Serves: 4 | Serving Size: 1/4 recipe
Per serving: Calories: 371; Total Fat: 22g; Saturated Fat: 7g; Monounsaturated Fat: 4g; Cholesterol: 391mg; Sodium: 565mg; Carbohydrate: 21g; Dietary Fiber: 9g; Sugar: 3g; Protein: 27g
Nutrition Bonus: Potassium: 184mg; Iron: 10%; Vitamin A: 33%; Vitamin C: 66%; Calcium: 15%