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Recipe of the Week: Tex-Mex Breakfast Burrito

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For me, a good breakfast burrito ranks up there with pancakes (you have to try these sweet potato pancakes) for amazing breakfast food. This recipe from my cookbook, Eat Green Get Lean, and it’s delightfully simple but tasty. The tastes of the traditional Mexican ingredients combine quite nicely with egg, and the cheese really gives it a pleasing overall texture. Add some salsa for extra zest! Hope you enjoy!

Servings

1

Calories Per Serving

294

Protein Per Serving

28

Carbohydrates Per Serving

42

Fat Per Serving

5

 

Ingredients

1 (10 inch) whole grain tortilla

1/2 teaspoon jalapeño, seeded and diced

2 tablespoons red bell pepper, diced

2 tablespoons green bell pepper, diced

2 tablespoons onion, diced

2 tablespoons tomato, diced

5 egg whites

1 tablespoon low-fat cheddar cheese, shredded

1 tablespoon fresh cilantro, chopped

breakfast-burrito-prep

 

Instructions

Coat a medium-sized skillet in cooking spray and place over medium heat. Add the jalapeños, bell peppers, onion, and tomato. Sauté for 2 – 3 minutes, or until tender. Pour in the eggs and scramble. Once cooked, transfer egg mixture to a plate. Place the tortilla in the hot pan and warm, about 1 minute on each side. Remove tortilla from heat and top with egg mixture, sprinkle with cheese and cilantro.

What You Get to Eat

breakfast-burrito-final

What did you think of this week’s recipe? Let me know in the comments below!

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I'm Mike and I'm the creator of Muscle for Life and Legion Athletics, and I believe that EVERYONE can achieve the body of their dreams.

If you like my articles, then you'll love my bestselling books. They'll show you exactly what you need to do to build muscle and lose fat without hating your diet or living in the gym.

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