Egg Burrito
Yield
1 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
flour tortillas
|
*
|
| 2 | large |
eggs
|
|
| ¼ | teaspoon |
buttermilk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | slice |
bacon
cooked, crispy |
|
| 1 | x |
refried beans
|
*
|
| 1 | x |
chili verde
|
* |
| 1 | x |
cheese
different kinds mixed, shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
flour tortillas
|
*
|
| 2 | large |
eggs
|
|
| 1.3 | ml |
buttermilk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | slice |
bacon
cooked, crispy |
|
| 1 | x |
refried beans
|
*
|
| 1 | x |
chili verde
|
* |
| 1 | x |
cheese
different kinds mixed, shredded |
*
|
Directions
Heat tortilla on hot grill.
Beat eggs with buttermilk, salt and pepper; scramble until set but not hard.
Spread scrambled eggs on warmed tortilla.
Top with a strip of crisply cooked bacon, refied beans, Chili Verde.
Sprinkle heavily with cheeses, roll up. Smother with Chili Verde, if desired.
Buzz in microwave oven until cheese is melted.
