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This Mexican-inspired bacon and egg breakfast is rolled in a tortilla and eaten with your hands.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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; protein 11g; carbohydrates 18g; dietary fiber 1.3g; sugars 2g; fat 8.7g; saturated fat 2.9g; cholesterol 10.6mg; vitamin a iu 962.5IU; vitamin c 17mg; folate 7.6mcg; calcium 56.6mg; iron 2.3mg; magnesium 14.2mg; potassium 246mg; sodium 462mg.

1 1/2 fat, 1 lean protein, 1 starch, 1/2 vegetable