Monday, December 5, 2011

Brunch/Breakfast Idea: Stuffed Breakfast Burrito

Breakfast can get boring if all you ever do is eat a bowl of cereal or oatmeal every morning. Yes, a hot breakfast takes a little longer to prepare but it is so worth it. This past weekend, my husband and I slept in way past the breakfast hour. I decided to do a brunch type meal when we woke up. I opted to make healthy stuffed breakfast burritos. I wanted something warm, filling, nutritious, and different than what we normally eat. Typically I make waffles or toast and eggs when we want a warm breakfast so this was a welcome change in our house. The great thing about these burritos is you can pretty much add in all kinds of veggies or meats and customize them to what ingredients you prefer. My recommendation is that you try to use the low carb/high protein/high fiber/whole grain tortillas/wraps. This will ensure you are getting the proper nutrients and will also keep you full for several hours.

Breakfast burritos have the capacity to be quite nutritious when you make them at home. Most that you find at restaurants and fast food joints are high in calories and fat and offer little nutritional value. Give these a try and let me know what you think. We really enjoyed them. I served them with a side serving of mixed fresh fruit (grapes, blackberries, and orange slices).

P.S. These can be made for a supper also. Who doesn't love breakfast for dinner! :)

Stuffed Breakfast Burrito
Serves 2

Ingredients:
La Tortilla Factory Low Carb Multi-grain tortillas/wraps (100 calories per wrap, 14 g of fiber, 8 g protein!)
extra virgin olive oil
8 ounces sweet potatoes, diced (you can peel these if you want but I leave the peel on because it has nutrients)
1 small to medium red bell pepper, diced
1 small to medium green bell pepper, diced
1 small red onion, diced
Jimmy Dean Fully Cooked Turkey Sausage Links - 5 links, diced
3 Eggs or Egg whites - I used egg whites
black pepper, for seasoning
cumin, for seasoning
dash of red cayenne pepper, for seasoning
Reduced-Fat shredded mexican cheese - Optional
Fat free or reduced fat sour cream - Optional

Directions:
-Preheat oven to 375 degrees.
-In a large nonstick skillet, add 2 teaspoons extra virgin olive oil and heat over medium heat.
-Once oil is heated, add your diced sweet potatoes and season with some pepper and cumin. Cover the skillet and cook sweet potatoes, turning frequently, until they are fork tender. I cut mine up in small pieces so they would cook faster. Mine took about 6-8 minutes to cook.
-Once the sweet potatoes are cooked, add your red and green bell pepper, red onion, and diced sausage to the skillet. Add additional seasoning and a dash of red cayenne pepper. Saute an additional 5 minutes or so. It will cook faster if you cover the skillet.
-In a separate skillet, add nonstick cooking spray and heat over medium high heat.
-Once the skillet is heated, add your seasoned eggs and scramble them. Cook until fluffy and done.
-A few minutes before everything is done, throw your tortillas in the oven and heat just until warm. You don't want them to get hard and crispy. It will only take a minute or so. Keep an eye on them.
-Combine the scrambled eggs to the large saute pan. Combine all ingredients together.
-Take a tortilla and fill with the egg/pepper/meat mixture. Feel free to throw on a little mexican shredded cheese or reduced fat sour cream and fold together.
-Serve

*Tips:
-Feel free to use any kind of meat for this recipe. I highly recommend using turkey sausage, turkey bacon, or reduced fat center-cut bacon. You want this dish to be healthy!

Enjoy! :)

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