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Breakfast Burrito https://www.metro.ca/userfiles/image/recipes/burrito-matin-1827.jpg PT15M PT15M PT30M
In large non-stick skillet, sauté Yves Canadian Veggie Bacon in oil over medium heat for 1 minute per side. Place Yves Veggie Bacon on cutting board and slice into diagonal (julienne) slices. Crack eggs in bowl, add salt and pepper and whisk with fork for one minute. Place skillet over medium heat, pour in eggs and cook, stirring frequently, until eggs are scrambled. Remove eggs from skillet, reduce heat to low and return pan to heat. Place one tortilla in skillet. Spoon half the scrambled egg in strip from left to right on tortilla. Spread half the salsa over eggs. Sprinkle half the green onions, cheese (if using) and Yves Veggie Bacon along strip of eggs. Slide tortilla onto cutting board. To prevent filling from falling out while eating, fold 2 in. (5 cm) of right side of tortilla shell towards center. Snugly roll tortilla over top of filling and away from you, to form a roll. Repeat for second tortilla.
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2 canadian veggie bacon 1/2-1 Tbsp. (2-5 mL) olive oil (or spray) 2 medium eggs or 2 egg whites 1 pinch Salt 1 pinch pepper 1/4 cup (60 mL) salsa 1/4 cup (60 mL) chopped green onion 1/4 cup (60 mL) shredded cheddar cheese (optional) 2 10 in. (25 cm) soft whole wheat tortilla shell
Breakfast Burrito

Breakfast Burrito

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4 Votes
2
Breakfast Burrito
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

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Ingredients

Imprimer ma sélection
  • 2
    canadian veggie bacon
  • 1/2-1 Tbsp.
    (2-5 mL)
    olive oil (or spray)
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    1 L SELECTED VARIETIES

  • 2
    medium eggs or 2 egg whites
  • 1 pinch
    Salt
  • 1 pinch
    pepper
  • 1/4 cup
    (60 mL)
    salsa
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  • 1/4 cup
    (60 mL)
    chopped green onion
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    SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    shredded cheddar cheese (optional)
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    145 - 175 g, SELECTED VARIETIES

  • 2
    10 in. (25 cm) soft whole wheat tortilla shell
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    10", 384 - 640 g, SELECTED VARIETIES

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Imprimer ma sélection

Preparation

In large non-stick skillet, sauté Yves Canadian Veggie Bacon in oil over medium heat for 1 minute per side. Place Yves Veggie Bacon on cutting board and slice into diagonal (julienne) slices.

Crack eggs in bowl, add salt and pepper and whisk with fork for one minute.

Place skillet over medium heat, pour in eggs and cook, stirring frequently, until eggs are scrambled. Remove eggs from skillet, reduce heat to low and return pan to heat.

Place one tortilla in skillet. Spoon half the scrambled egg in strip from left to right on tortilla. Spread half the salsa over eggs. Sprinkle half the green onions, cheese (if using) and Yves Veggie Bacon along strip of eggs.

Slide tortilla onto cutting board. To prevent filling from falling out while eating, fold 2 in. (5 cm) of right side of tortilla shell towards center. Snugly roll tortilla over top of filling and away from you, to form a roll. Repeat for second tortilla.

Source : Veggie Cuisine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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