This Mexican-inspired bacon and egg breakfast is rolled in a tortilla and eaten with your hands. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet, reserving 1 tablespoon of the drippings in the skillet (discard the remaining drippings). Drain bacon on paper towels.

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  • Add mushrooms, sweet pepper, chili powder, pepper, and salt to the reserved drippings in skillet; cook and stir about 3 minutes or until vegetables are tender.

  • Pour egg over vegetable mixture in skillet. Using a spatula or a large spoon, lift and fold egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat about 2 minutes or until egg is cooked through but is still glossy and moist. Stir in cooked bacon, tomato, and hot pepper sauce. Divide egg mixture among tortillas; roll up tortillas.

Tips

Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

Nutrition Facts

195 calories; 8.7 g total fat; 11 mg cholesterol; 462 mg sodium. 18 g carbohydrates; 11 g protein; Full Nutrition