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Biggest Loser Breakfast Burrito

A classic bacon and egg burrito that's actually good for you.

251 Calories, 24g Protein, 30g Carbohydrates, 5g Fat (> 1g Saturated Fat), 28mg Cholesterol, 3g Fiber, 630mg Sodium
Biggest Loser Breakfast Burrito Photo
Yield: Serves 1

Ingredients

  • 3 large egg whites
  • 1 strip nitrate-free turkey bacon, chopped
  • 1/4 cup chopped onion
  • 2 Tbsp. seeded, chopped fresh tomato
  • 1 whole-wheat flour, 96% fat-free tortilla (8" diameter)
  • 1/4 cup (1/2 ounce) finely shredded Cabot 75% Light Cheddar Cheese
  • 2 tsp. red taco sauce

Instructions

  1. Mist a small microwaveable bowl with olive oil spray. Add the egg whites. Set aside.

  2. Set a small nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist with cooking spray. Set over medium-high heat and add the bacon. Cook, stirring occasionally, for about 2 minutes. Add the onion. Cook for 1 to 2 minutes, or until the bacon is crisp. Add the tomato. Cook for about 1 minute, or until just heated. Transfer the bacon mixture to a bowl. Cover to keep warm. Place the tortilla in the pan and return to medium-high heat. Cook for about 30 seconds per side, or until just warm.

  3. Meanwhile, microwave the egg whites on low power for 30 seconds. Continue microwaving in 30-second intervals until they are just a bit runny on top. Stir them with a fork, breaking into large pieces. If they are still undercooked, cook them in 10-second intervals until just done. Stir in the reserved bacon mixture.

  4. Place the tortilla on a serving plate. Sprinkle on the cheese leaving about 2" bare on one end, in an even strip (about 3" wide) running down the center. Top with the reserved egg white mixture and drizzle on the taco sauce. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle. Serve your breakfast burrito immediately.

Source: Biggest Loser

Source: Devin Alexander from the Biggest Loser Cookbook



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(Page 1 of 1, 7 total comments)

erinogirl123

This is a very tasty way to start the day. I changed it up a bit, though. Post workouts I like to refuel with protein so I double the turkey bacon. Fills me up without being too heavy, nice fuel and completely stifles my urge to snack before lunch. I also don't microwave the eggs, not a fan of that. Once the bacon, onions and tomatoes are ready, i just pour the egg in the same pan and scramble.

posted Jan 18th, 2012 6:28 pm



msluckynumber5

didn't like the type of cheese next time will use a different kind

posted Mar 30th, 2010 2:48 pm


dave

How Many points is this?

posted Jan 6th, 2010 2:01 pm


Vicki

The recipe overall is ok, The lowfat cabot cheese has a overall horrible taste, if you could come up with a better cheese it would make a difference. I had bought it for another recipe, also homemade Salsa with Cilantro is very tasty in this burrito.

posted Jan 6th, 2010 10:54 am


Tiffany

Loved it!

posted Apr 22nd, 2009 12:39 am



Brandi

Hi Annie-

Thanks for the note. We're sorry you have concerns with the recipe. We hope you might follow it as a guideline for ingredients and feel free to prepare it any way you think might make it easier or tastier. This recipe was borrowed directly from the Biggest Loser Cookbook, so we can't say exactly why the chefs behind that book chose the ingredients and instructions that they did.

posted Feb 27th, 2009 10:00 am


Annie

I'm a bit confused by this recipe. First, why spray a nonstick skillet with anything? It's nonstick and all of those items will not stick to it. In fact, by adding the onion and tomato, they will give off juices! I know the calories in a spray a negligible, but still. Secondly, why would you cook the eggs in a microwave? I personally don't like them that way, they're too rubbery. Other than that, why not use the nonstick skillet you were just using? And you wouldn't have to take any of the ingredients out if you crumble the bacon once its cooked or cut it before putting it into the pan. I make this a few times a week and I just pour in the egg whites once everything in the pan is cooked and mix it all together.

posted Feb 26th, 2009 3:49 pm



   
 

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