Healthy Breakfast

Breakfast Burritos Slow Cooker

Breakfast Burritos Slow Cooker

Ingredients

• 1 cup (235 ml) egg substitute
• 1/3 cup (60 g) chopped and seeded tomatoes
• ¼ cup (25 g) chopped scallions
• 1 cup (115 g) shredded Monterey Jack cheese
• flour tortillas

Method

1. Place egg substitute, tomatoes, and scallions in slow cooker
2. Cook on low for 2 hours
3. Add cheese and cook for another 30 minutes to 1 hour or until cheese is completely melted and eggs are set
4. Fill flour tortillas with egg mixture and roll up to serve
5. Yield: 4 servings
6. Per serving: 92 g water; 274 calories (48% from fat, 27% from protein, 25% from carb)