Recipe

Italian Breakfast Rollup Recipe


Italian Breakfast Rollup Recipe Otterpond / All my dishes
12 months ago
Another in a series of breakfast rollups that I assemble to make sure I have an easy healthy breakfast pre-made and ready to go while I'm watching my calories.
Prep:15m Cook:15m Servings:8

Otterpond

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Ingredients
  • 1 1/2 cup EggStirs, Real Egg Product Publix
  • 1 tsp sweet basil
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 link cooked Turkey Sausage, Italian Jenni-O (Lean)
  • 6 oz (3/4 of a brick) Monterey Jack Cheese, with jalapeno pepper - Publix
  • 1 1/2 cup chopped Spinach, raw - washed and dry
  • 8 Tortilla, low-carb low-fat La Banderita soft taco

Directions
  1. Spray large skillet with Pam and heat up to medium.
  2. Mix eggs, basil salt and pepper together and pour in skillet
  3. Cut sausage into to quarters length-wise then make 1/4in slices across the quarters.
  4. Add sausage to the top of the cooking egg mixture distributed evenly.
  5. slice 6oz of pepper jack and distribute slices evenly across the top of the sausage and egg mixture.
  6. Chop up the spinach and spread across top of the egg mixture.
  7. Reduce heat to 2 or 3 and cover skillet to wilt the spinach.
  8. Wrap the stack of 8 tortillas in a clean towel and sprinkle a bit of water on top of the towel. Warm towel wrapped tortillas in the microwave for 45 seconds. This makes rolling the burritos much easier.
  9. To make distribution more even, using a spatula, I leave the egg mixture in the pan and slice it like a pie into 8 slices.
  10. Place 1/8th of the mixture onto each tortilla and roll it up.
  11. Burritos keep well wrapped up in the refridgerator for a week.
  12. Calories: 177.25
  13. Fat: 9.28
  14. Carbs: 12.71
  15. Protein: 17.04
  16. Fiber: 6.13

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Comments

lacrenshaw 12 months ago said:
Great idea, otter! Thanks.
Lorraine

dragonwings647 12 months ago said:
Ho yah, sounds great. Love this kind of thing for breakfast. Will have it for breakfast as soon as I can get to the store. Thanks


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