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Recipe Name: Breakfast Burritos Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 Cup(s) Shredded potatoes
1 Teaspoon(s) Olive oil
8 Ounce(s) Vegetarian "sausage" or, Vegetarian "sausage" or
cubed firm tofu
1 1/2 Cup(s) Egg Beaters or egg whites
OR the equivalent amount of
Egg replacer
1/2 Cup(s) Salsa
6 Corn or whole wheat
6 Ounce(s) Low-fat or nonfat cheese or
soy cheese shredded
Press moisture out of potatoes with tea towel or paper towels;
setaside.Over medium heat, place "sausage" or tofu in skillet with oil.
Break up"sausage" with fork while cooking. When crumbly, add potatoes;
toss wellto mix. Cook, tossing frequently, until potatoes are tender,
about 8 to10 minutes.Add Egg Beaters or egg whites; stir into
mixture. Using a spatula, turnmixture until eggs are set. Add salsa;
mix well.While sausage or tofu and eggs are cooking, cut 6 pieces of
aluminumfoil large enough to hold 1 tortilla on each piece. Divide
sausage ortofu and egg mixture into 6 portions. Spread a portion over
eachtortilla and roll it, then wrap in foil until ready to use or
freeze.To eat, remove foil. Place burritos on microwave-safe plate; top
withcheese and additional salsa if desired. Microwave just until
cheesemelts. Makes 6 servings.Per Burrito: 389 Cal.; 53g Prot.; 8g Fat;
29g Carb.; 0 Chol.; 1,596mgSod.; 3g Fiber.Converted by MC_Buster.Recipe
by: 4/99Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 239
Calories From Fat: 69
Total Fat: 8.1g
Cholesterol: 0mg
Sodium: 453.2mg
Potassium: 386mg
Carbohydrates: 31.4g
Fiber: 2.5g
Sugar: 3.4g
Protein: 12g

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