Breakfast Burritos: S

My husband's breakfast specialty is a beautifully on-plan burrito. He makes these for us most weekends and for himself a couple of times throughout the week. We have had awesome success on the Trim Healthy Mama Plan and both of us are less than two pounds from goal weight!

Breakfast Burritos: S 

Makes two breakfast burritos (my husband and I both eat one and it keeps us full for three hours).

Ingredients

• 2 Mission Carb Balance Whole Wheat Tortillas 
• 3 pieces of sugar free Bacon
• 1/2 cup minced Red Onion
• 10 chopped Black Olives
• 4 Eggs
• 3 oz of Cheese
• Lettuce
• 1/2 of a Roma Tomato, diced
• Hot Sauce (optional)

Bacon is easier to cook well if you cut the strips in half before you begin cooking them. So take each of the three pieces and cut them in half and lay the six halves in your cast iron pan. Cook these on medium heat, turning at regular intervals. Lay the bacon on a paper towel plate to cool and then drain out most of the bacon grease.

Add your 1/2 cup of onion to the (still slightly greases) cast iron pan and add the ten black olives. Brown the onion over medium heat.

While that is browning, lay out a tortilla on each plate and add your lettuce and bacon strips. Add your tomato to the tortillas.

Crack your four eggs in with the onions and black olives and add your cheese. Scramble together, mixing well. Continue cooking over medium heat until the eggs are cooked and the cheese is melted, but be careful not to let the eggs get dry at this stage. Then split the egg mixture in half and add to the tortillas. Matt always adds hot sauce to his, but I prefer them without hot sauce. Your choice! Roll up and enjoy!!