YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Egg White Breakfast Burrito
Savor the early morning with this deliciously balanced breakfast burrito. Crispy turkey bacon pairs with softly scrambled egg whites, golden diced potato hash, and a medley of sautéed bell peppers and onions, all wrapped in a warm whole wheat tortilla. Finished with a touch of creamy avocado and a sprinkle of reduced-fat cheddar, this burrito delivers delightful textures, a burst of flavors, and a satisfying start to your day.
INGREDIENTS
3 slices Turkey Bacon
2 large Egg Whites
1 Whole Wheat Tortilla
1 cup Diced Potatoes (Hash)
1/2 medium Avocado
1 tsp Olive Oil
0.5 oz Reduced-Fat Cheddar Cheese
1/4 cup Bell Peppers and Onions
2 tbsp Salsa
PREPARATION
Crisp the turkey bacon in a skillet over medium heat until it reaches your preferred level of crispiness. Remove and set aside on a paper towel-lined plate.
In the same skillet, add the diced potatoes. Cook over medium heat until they are golden and tender, about 8-10 minutes. Add the bell peppers and onions during the last 2 minutes of cooking.
Lightly spray or add the teaspoon of olive oil to a bowl and whisk in the egg whites. Pour the egg whites into the skillet with the vegetables and scramble until softly set.
Warm the whole wheat tortilla on a separate pan or in the microwave for about 20 seconds until pliable.
Assemble the burrito by layering the scrambled egg whites with vegetables, crumbled turkey bacon, diced avocado, and a sprinkle of reduced-fat cheddar cheese. Drizzle the salsa on top.
Fold in the sides of the tortilla and roll tightly. Serve immediately and enjoy your nutrient-packed breakfast!