Egg and Bacon Breakfast Burritos

Ingredients

• 2 large wheat tortillas
• 1 cup egg substitute
• 2 slices avocado
• 4 tbsps reduced-fat sour cream
• 3 tbsps salsa, drained of excess liquid before measuring
• 0.12 tbsp black pepper
• 0.12 tsp table salt
• 1/4 tsp dried oregano
• 2/3 second butter cooking spray
• 4 oz Canadian style bacon

Directions

1. Pre-heat oven to 400 °F (200 °C). Coat a small baking sheet with cooking spray. Coat a large non-stick skillet with cooking spray and heat over medium-low heat.
2. In a large bowl, add egg substitute, bacon, oregano, salt, pepper and salsa; stir well.
3. Pour egg mixture into prepared skillet; increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set but still slightly glossy, remove from heat.
4. Spoon half of egg mixture into center of each tortilla. Roll tortilla to conceal filling, making sure to fold in ends. Place burritos, seam-side down, on prepared baking sheet.
5. Bake until burritos are very hot, about 5 minutes. Remove from oven and serve each burrito with 1 tablespoon sour cream and 1 slice avocado.
6. Note: for a breakfast on the go, fill a toasted whole-wheat pita half with the scrambled egg mixture, sour cream and avocado.