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Source: National Pork Board

Ham and Egg Breakfast Burritos
Your family will love starting their day with these burritos, chock full of ham and eggs.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
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1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1/4 cup chopped onion
Nonstick cooking spray
3 large egg whites
2 large eggs
2 tablespoons nonfat milk
1/4 teaspoon salt
1/8 teaspoon pepper
12 ounces 97% fat-free cooked ham, chopped
4 (8-inch) flour tortillas, warmed, see Note
1/3 cup salsa
Fresh cilantro or chives, chopped (optional)




Coat a large, nonstick skillet with flavorless cooking spray and heat it over medium-high heat. Sauté the peppers and onion for 3 to 5 minutes or until tender, stirring occasionally.


Meanwhile, whisk together the egg whites, eggs, milk, salt and black pepper. Pour into the skillet with the vegetables and cook without stirring over medium heat until the mixture begins to set on the bottom and around the edge. Lift and fold the partially cooked egg mixture with a spatula so the uncooked portion flows underneath. Continue cooking and folding the mixture until the eggs are cooked through, but still glossy and moist.


Fold in the ham and continue cooking until heated through, gently folding the mixture occasionally. Remove the skillet from the heat.


To make the burrito, spoon the mixture near the center of each tortilla. Fold the bottom up over the filling and then fold in the sides and roll to enclose the egg filling. Top each burrito with salsa and garnish with cilantro or chives, if desired.


Note: To warm tortillas, put the tortillas on plate, slightly overlapping. Cover with damp paper towel. Microwave on high for about 30 seconds or until warm.


Per Serving: 310 calories; 9 g fat; 4 g saturated fat; 1460 mg sodium; 29 g carbohydrate; 2 g fiber; 26 g protein






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