Ham & Egg Breakfast Burrito

Ham & Egg Breakfast Burrito

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From: Diabetic Living Magazine

This breakfast burrito is quick to make and easy to eat. Ham, egg and a dash of hot sauce cook up into an omelet and get rolled up in a delicious high-fiber tortillafor some fun fork-free eating.

Ingredients 1 serving

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Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons mild salsa, such as Newman's Own® brand
  • 1 ounce low-fat reduced-sodium (thinly) sliced cooked ham, cut into bite-size pieces (about 2 tablespoons)
  • 1 to 2 dashes bottled hot pepper sauce
  • ¼ cup refrigerated egg product, such as Egg Beaters® brand
  • 1 (8 inch) low-carb high-fiber whole-wheat tortilla, warmed (see Tip), such as La Tortilla Factory® brand


  • Prep

  • Ready In

  1. Lightly coat an unheated small nonstick skillet with cooking spray. Add salsa, ham and hot pepper sauce; heat for 3 minutes over medium-high heat. Add egg product; reduce heat to medium. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until the egg mixture is cooked through but is still glossy and moist.
  2. Place egg mixture onto tortilla. Roll up tortilla.
  • Tip: To quickly heat the tortilla in a microwave, wrap tortilla in a barely damp, clean kitchen towel (or paper towel). Microwave on High for 15 seconds.

Nutrition information

  • Serving size: 1 burrito
  • Per serving: 157 calories; 4 g fat(0 g sat); 13 g fiber; 22 g carbohydrates; 19 g protein; 0 mcg folate; 12 mg cholesterol; 4 g sugars; 956 IU vitamin A; 0 mg vitamin C; 20 mg calcium; 1 mg iron; 683 mg sodium; 130 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1 starch, ½ vegetable

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