YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Egg White Breakfast Burrito
A hearty breakfast burrito featuring fluffy egg whites, crispy turkey bacon, a medley of sautéed veggies, and a satisfying blend of tender black beans, golden hash potatoes, and a light sprinkle of cheddar, all wrapped in a large whole wheat tortilla and finished with a dollop of tangy sour cream. This nourishing wrap delivers a delightful mix of textures and flavors while keeping your macros in balance.
INGREDIENTS
3 egg whites (approx. 99g)
2 slices turkey bacon (approx. 28g)
1 large whole wheat tortilla (approx. 60g)
1/4 cup black beans (approx. 43g)
1/4 portion avocado (approx. 50g)
1/8 cup shredded cheddar cheese (approx. 14g)
3/4 cup diced hash potatoes (approx. 110g)
2 teaspoons olive oil
3 tablespoons light sour cream
1/2 cup sautéed mixed veggies (spinach, bell pepper, tomato)
PREPARATION
Prepare the hash potatoes by dicing them into small cubes. In a small skillet, heat 2 teaspoons of olive oil over medium heat and add the potatoes. Sauté until golden and tender, about 8-10 minutes. Season lightly with salt and pepper.
While the potatoes are cooking, lightly crisp the turkey bacon in a separate skillet over medium heat, then chop into bite-sized pieces.
In a bowl, whisk 3 egg whites until slightly frothy. Pour into a non-stick skillet and cook over medium heat, stirring gently, until just set.
Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds until pliable.
Assemble the burrito by layering the cooked egg whites, turkey bacon, sautéed hash potatoes, black beans, sautéed mixed veggies, and avocado slices onto the tortilla.
Sprinkle the shredded cheddar cheese evenly over the filling, and add light sour cream on top.
Fold in the sides of the tortilla and roll tightly to form a burrito.
Optional: Return the burrito to the skillet for 1-2 minutes to further warm and melt the cheese, or enjoy as is.