Breakfast Burrito

Breakfast Burrito

Yield: 1 serving

Serving Size: 1 burrito

Calories per serving: 784

Fat per serving: 22 g

Ingredients

  • 1-2 eggs
  • tortilla shell
  • 1/4 C Cooked Meal Starter Mix
  • 3 T canned black beans (low sodium)
  • 1/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1 tsp olive oil

Instructions

  1. Heat 1 tsp oil in a pan and sauté 1 tbsp. chopped onion, 2 tbsp. chopped pepper, and 2 tbsp. chopped tomatoes (or vegetables of your choice) for about 3 minutes. Add 1-2 eggs, season, and scramble until firm, about 3 minutes.
  2. Heat beans and rice in separate bowls (can be done with the microwave). When eggs are done, assemble burrito. Layer in rice, beans, and eggs. Top with salsa (optional).

Notes

Saturated Fat: 5 g

Trans Fat: 1 g

Cholesterol: 338 mg

Sodium: 1785 mg

Potassium: 591 mg

Carbohydrates: 108 g

Dietary Fiber: 8.5 g

Sugars: 8 g

Protein: 39 g

https://illinifightinghunger.org/breakfast-burrito/

Southwest Breakfast Casserole

Southwest Breakfast Casserole

Yield: 6 servings

Serving Size: 1 cup

Calories per serving: 462

Fat per serving: 11 g

Ingredients

  • 1 pkg Meal Starter Mix
  • 6 large eggs, scrambled
  • 1 C milk 1%
  • 1 can black beans (low sodium)
  • 1 C salsa (low sodium)
  • 1/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1 C shredded mozzarella cheese (low-moisture, part-skim)

Instructions

  1. Cook Meal Starter Mix according to directions
  2. Preheat your oven to 350 degrees. Whisk milk and eggs together. Add remaining ingredient. Season with salt and pepper.
  3. Place the mixture in the bottom of a 9x13 casserole dish.
  4. Sprinkle with extra cheese if desired.
  5. Place the casserole in the oven and bake until the egg mixture has solidified (about 30 minutes).

Notes

Trans Fat: 0 g

Cholesterol: 179 mg

Sodium: 1257 mg

Potassium: 992 mg

Carbohydrates: 64 g

Dietary Fiber: 4 g

Sugars: 10 g

Protein: 29 g

https://illinifightinghunger.org/southwest-breakfast-casserole/