Turkey Bacon Breakfast Burrito Food

BIGGEST LOSER BREAKFAST BURRITO

Biggest Loser Breakfast Burrito image

"Rev up your morning with this energizing cheese and turkey bacon-filled burrito! Excerpted from The Biggest Loser Cookbook." -From the Prevention.com website I haven't tried these but wanted to add it for my menu purposes.

Provided by Mom.2.Three

Categories Breakfast

Time 25m

Yield 1 breakfast burrito, 1 serving(s)

Number Of Ingredients 7

Ingredients

3 large egg whites
1 strip nitrate-free turkey bacon, chopped
1/4 cup chopped onion
2 tablespoons seeded chopped fresh tomatoes
1 whole wheat flour, 96% fat-free tortilla (8-inch diameter)
1/4 cup shredded light cheddar cheese
2 teaspoons red taco sauce

Steps:

Mist a small microwaveable bowl with olive oil spray. Add the egg whites. Set aside.
Set a small nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist with cooking spray.
Set over medium-high heat and add the bacon. Cook, stirring occasionally, for about 2 minutes.
Add the onion. Cook for 1 to 2 minutes, or until the bacon is crisp.
Add the tomato. Cook for about 1 minute, or until just heated.
Transfer the bacon mixture to a bowl. Cover to keep warm.
Place the tortilla in the pan and return to medium-high heat. Cook for about 30 seconds per side, or until just warm.
Meanwhile, microwave the egg whites on low power for 30 seconds. Continue microwaving in 30-second intervals until they are just a bit runny on top. Stir them with a fork, breaking into large pieces. If they are still undercooked, cook them in 10-second intervals until just done.
Stir in the reserved bacon mixture.
Place the tortilla on a serving plate. Sprinkle on the cheese leaving about 2" bare on one end, in an even strip (about 3" wide) running down the center. Top with the reserved egg white mixture and drizzle on the taco sauce. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle.
Serve your breakfast burrito immediately.
Per serving: 251 calories, 24 g protein, 30 g carbohydrates, 5 g fat (less than 1 g saturated), 28 mg cholesterol, 3 g fiber, 630 mg sodium.

Nutrition Facts : Calories 168.8, Fat 5.4, SaturatedFat 2.2, Cholesterol 19.5, Sodium 608.3, Carbohydrate 7.4, Fiber 0.9, Sugar 4.1, Protein 21.6

TURKEY SAUSAGE BREAKFAST BURRITOS

Turkey Sausage Breakfast Burritos image

These Turkey Sausage Breakfast Burritos are filling, flavorful, and so easy to make ahead and eat all week!

Provided by Emily Bites

Categories Breakfast

Time 25m

Number Of Ingredients 13

Ingredients

½ lb (8 oz) uncooked 99% lean ground turkey breast
½ teaspoon salt (divided)
¼ + ⅛ teaspoons black pepper (divided)
⅓ teaspoon ground sage
⅓ teaspoon ground thyme
⅛ teaspoon dried marjoram
⅛ teaspoon crushed red pepper flakes
⅛ teaspoon paprika
4 large eggs
3 oz 50% reduced fat sharp cheddar cheese (divided (I used Cabot))
¼ cup salsa ((I used medium heat, feel free to use hot if you want these spicy!))
1 tablespoon chopped fresh cilantro ((If you don't like cilantro you can omit or substitute green onion))
4 low carb 8-inch tortillas ((I used Tumaro's Low-In-Carb Multi-Grain Wraps))

Steps:

Place the ground turkey in a mixing bowl and add ¼ teaspoon of the salt, ¼ teaspoon of the black pepper, the sage, the thyme, the marjoram, the crushed red pepper, and the paprika. Mash/stir together with a fork or your hands until well combined (in this step you added sausage seasonings to the ground turkey).
Mist a large skillet with cooking spray and bring over medium heat. Cook the seasoned ground turkey, breaking it up into small chunks, until cooked through. Transfer the cooked turkey into a clean mixing bowl. Wipe out the skillet with a paper towel.
Combine the eggs and remaining ¼ teaspoon of salt and 1/8 teaspoon of black pepper and add a splash of water (I usually quickly woosh it under tap water once or twice).Use a whisk to beat the eggs. Mist the skillet with cooking spray and bring over medium heat. Add the beaten eggs and cook, pushing them around with a spatula to scramble, for a few minutes until cooked through. Use the spatula to break the scrambled eggs up into small chunks. Transfer the eggs to the mixing bowl holding the turkey sausage. Add the shredded cheddar, salsa, and cilantro and stir to combine.
Lay the tortillas on a clean, dry surface and divide the sausage and egg mixture amongst them (about 2/3 cup of filling on each tortilla). Fold in the edges of a tortilla and roll it up to make a wrap. Repeat with the remaining tortillas.
Mist a griddle pan or large skillet with cooking spray and bring to medium heat. Place the rolled burritos onto the hot skillet seam-side-down and cook for 2-3 minutes until the bottoms are golden. Flip the burritos and cook for another 2 minutes until the other side is golden as well.

Nutrition Facts : Calories 250 kcal, ServingSize 1 serving

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