Crispy Turkey Bacon and Egg White Breakfast Burrito with Greek Yogurt Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Turkey Bacon and Egg White Breakfast Burrito with Greek Yogurt Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Turkey Bacon and Egg White Breakfast Burrito with Greek Yogurt Salsa

Savor the balance of crisp turkey bacon and airy egg whites wrapped in a whole wheat tortilla, harmonized with a tangy Greek yogurt salsa drizzled with olive oil and complemented by creamy avocado. This breakfast burrito offers a delightful mix of textures and flavors, making each bite both nutritious and delicious.

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NUTRITION

644kcal
Protein
49.3g
Fat
33.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

2 slices Turkey Bacon (16g total)

1 Whole Wheat Tortilla (50g)

1/3 cup Non-Fat Greek Yogurt (80g)

1/8 cup Reduced-Fat Cheddar Cheese, shredded (14g)

1/3 medium Avocado (approx. 50g)

1/4 cup diced Mixed Bell Peppers (40g)

1/8 cup diced Red Onion (15g)

1/4 cup diced Tomato (40g)

1 tbsp chopped Fresh Cilantro

1 tbsp Lime Juice

1 tbsp Olive Oil

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PREPARATION

  • 1

    Prepare the Greek yogurt salsa by combining the non-fat Greek yogurt, diced tomato, bell peppers, red onion, chopped cilantro, lime juice, and olive oil in a small bowl. Mix until well blended and set aside.

  • 2

    In a non-stick skillet over medium-high heat, cook the turkey bacon until crispy. Remove and crumble once cooled slightly.

  • 3

    While the bacon cooks, lightly sauté a few extra bell pepper pieces if desired for added texture, or reserve them raw in the salsa.

  • 4

    Warm the whole wheat tortilla in a separate pan or in the microwave for 15-20 seconds.

  • 5

    In the same skillet, pour in the egg whites and stir gently until they are just set. Avoid overcooking to keep them soft and fluffy.

  • 6

    Assemble the burrito by layering the scrambled egg whites, crumbled turkey bacon, and a drizzle of the yogurt salsa onto the warmed tortilla. Sprinkle the reduced-fat cheddar cheese over the filling and add sliced avocado pieces.

  • 7

    Fold in the sides of the tortilla and roll tightly into a burrito.

  • 8

    If desired, warm the assembled burrito in the skillet for 1-2 minutes on each side to slightly melt the cheese and integrate the flavors.

  • 9

    Serve immediately and enjoy your hearty, protein-packed breakfast burrito.

Crispy Turkey Bacon and Egg White Breakfast Burrito with Greek Yogurt Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Turkey Bacon and Egg White Breakfast Burrito with Greek Yogurt Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Turkey Bacon and Egg White Breakfast Burrito with Greek Yogurt Salsa

Savor the balance of crisp turkey bacon and airy egg whites wrapped in a whole wheat tortilla, harmonized with a tangy Greek yogurt salsa drizzled with olive oil and complemented by creamy avocado. This breakfast burrito offers a delightful mix of textures and flavors, making each bite both nutritious and delicious.

NUTRITION

644kcal
Protein
49.3g
Fat
33.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

2 slices Turkey Bacon (16g total)

1 Whole Wheat Tortilla (50g)

1/3 cup Non-Fat Greek Yogurt (80g)

1/8 cup Reduced-Fat Cheddar Cheese, shredded (14g)

1/3 medium Avocado (approx. 50g)

1/4 cup diced Mixed Bell Peppers (40g)

1/8 cup diced Red Onion (15g)

1/4 cup diced Tomato (40g)

1 tbsp chopped Fresh Cilantro

1 tbsp Lime Juice

1 tbsp Olive Oil

PREPARATION

  • 1

    Prepare the Greek yogurt salsa by combining the non-fat Greek yogurt, diced tomato, bell peppers, red onion, chopped cilantro, lime juice, and olive oil in a small bowl. Mix until well blended and set aside.

  • 2

    In a non-stick skillet over medium-high heat, cook the turkey bacon until crispy. Remove and crumble once cooled slightly.

  • 3

    While the bacon cooks, lightly sauté a few extra bell pepper pieces if desired for added texture, or reserve them raw in the salsa.

  • 4

    Warm the whole wheat tortilla in a separate pan or in the microwave for 15-20 seconds.

  • 5

    In the same skillet, pour in the egg whites and stir gently until they are just set. Avoid overcooking to keep them soft and fluffy.

  • 6

    Assemble the burrito by layering the scrambled egg whites, crumbled turkey bacon, and a drizzle of the yogurt salsa onto the warmed tortilla. Sprinkle the reduced-fat cheddar cheese over the filling and add sliced avocado pieces.

  • 7

    Fold in the sides of the tortilla and roll tightly into a burrito.

  • 8

    If desired, warm the assembled burrito in the skillet for 1-2 minutes on each side to slightly melt the cheese and integrate the flavors.

  • 9

    Serve immediately and enjoy your hearty, protein-packed breakfast burrito.