Wwbreakfastburrito Recipes
BREAKFAST BURRITO (WW)
We enjoyed these -- my ds had 3! Only 4 pts/serving. I used egg beaters instead of the egg whites (as in the ingredients). Recipe source: www.weightwatchers.com
Provided by ellie_
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- In a skillet over medium heat, heat the oil and then add scallions, green pepper, tomato and garlic and saute for 5 minutes.
- Add egg whites and whole eggs, cooking until eggs are scrambled (3-5 minutes). Remove from heat and stir in cheese, cilantro, salt and pepper.
- Place tortilla on plate and spoon in 1/4 of mixture, roll up and place seam down in baking dish which was sprayed with Pam. Repeat with remaining tortillas.
- Bake for 10 minutes and serve with sour cream and salsa.
BREAKFAST BURRITO
A burrito is a delicious, portable answer to breakfast. All of the elements are snugly wrapped in a tortilla, keeping everything warmer longer when you're taking it to go. Let your littlest chefs help crack and beat the eggs or shred the cheese. When everything is cooked, enlist their help again to assemble and roll up the burritos.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
- For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
- Warm the tortillas one at a time in the skillet.
- Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.
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- Fill each tortilla with 1⁄4 of the egg mixture, then top each with 1 tablespoon cheese and 1 tablespoon salsa. Roll the burritos closed. Yields 1 burrito per serving.
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