Potato, Egg and Bacon Burrito

Potato, Egg and Bacon Burrito

Makes 6 Servings

600 grams red potato, raw
3 eggs
6 strips of turkey Bacon
1.5 tbsp fat free milk
1.5 tsp olive oil
3 Mission Carb Balance tortillas
Garlic Powder, Creole Seasoning, Salt & Pepper to taste

Heat one inch water to boiling in 2-quart saucepan. Cut potatoes into cubes and add to water. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 12 to 15 minutes or until potatoes are tender; drain. While potatoes are cooking, get out a small bowl and whisk together eggs, milk and a dash of salt and creole. In a large skillet (or microwave!), cook bacon until crispy and remove from skillet. Add olive oil to skillet, then top with potatoes. Sprinkle with garlic powder, creole seasoning and pepper. Cook potatoes 3 to 5 minutes, turning occasionally, until light brown. Pour egg mixture and sausage on top of the potato mixture. Stir for 3-4 minutes until egg is thoroughly cooked, then cover tortillas with mixture and serve.

Nutritional Information: 398 calories, 50 carbs, 13 fat grams and 19 protein grams. You could easily cut this down by using 2 eggs instead of 3, or subbing in some egg whites!

Review: It was yummy – definitely a favorite, going in the recipe file. It’s super filling, too! I probably prefer sausage, but like the difference bacon adds to mix it up.