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WHOLE-WHEAT BACON AND EGG WRAPS

1 cup egg substitute (or 4 eggs)
1/4 cup shredded Parmesan cheese
2 slices Canadian bacon, diced into small pieces
1/2 tsp hot pepper sauce
1/4 tsp freshly ground black pepper
4 (7-inch) whole-wheat tortillas*
1 cup baby spinach leaves

Preheat oven to 325 degrees.
Spray a 9-inch glass baking dish with butter-flavored nonstick cooking spray; set aside.

In a mixing bowl combine the egg substitute (or eggs), cheese, Canadian bacon, pepper sauce, and black pepper; combine well.  Pour the egg mixture into the prepared baking dish and bake at 325 degrees for 15 minutes or until set.  Remove from oven.

Place the tortillas in the oven for approximately 1 minute until warm, soft, and pliable.

To assemble, cut the egg mixture into quarters.  Place 1 quarter onto the center of each tortilla.  Top with 1/4 of the spinach leaves.  Fold the bottom of the tortilla up to the center and fold the sides to the center enclosing the filling.  Serve immediately while still hot.

Yield: 4 wraps
Per wrap: 15 g protein, 20 g carbs
*Or your choice of low-carb wraps. (May change nutritional info.)

For reference only. Not a brand recommendation.

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