Low Sodium Bacon Burrito
Start your morning right with this flavorful **Low Sodium Bacon Burrito**, a heart-healthy twist on a classic breakfast favorite! Packed with crispy low-sodium bacon, protein-rich scrambled eggs, and vibrant veggies like red bell peppers and green onions, this wholesome burrito is wrapped up in a soft whole wheat tortilla for a fiber boost. Creamy avocado adds a luscious touch, while fresh cilantro brightens up every bite. Ready in just 20 minutes, this quick and easy recipe is perfect for anyone looking to reduce sodium intake without sacrificing flavor. Perfect for busy mornings, meal prep, or as a portable breakfast on the go, this low-salt bacon burrito lets you indulge guilt-free while staying on track with your healthy eating goals.
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Recipe Information
Ingredients
- 4 slices Low-sodium bacon
- 1 large Whole wheat tortilla
- 2 large Eggs
- 2 tablespoons Low-fat milk
- 0.5 medium Red bell pepper
- 2 stalks Green onions
- 0.5 medium Avocado
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
- 1 teaspoon Olive oil
Instructions
Begin by chopping the red bell pepper into small cubes and the green onions into thin slices. Set aside.
Heat a non-stick skillet over medium heat and add the low-sodium bacon slices. Cook them until crispy, about 4-5 minutes, turning frequently. Remove from the skillet and place on a paper towel to drain excess fat.
In a small bowl, whisk together the eggs, low-fat milk, and black pepper until well combined.
Drain most of the bacon fat from the skillet, leaving about a teaspoon. If using a non-stick pan, you may use the olive oil instead. Add the chopped bell pepper and green onions, sauté for 2-3 minutes until softened.
Pour the egg mixture into the skillet with the vegetables, gently stirring with a spatula to scramble the eggs. Cook until the eggs are set, about 3-4 minutes, then remove from heat.
Warm the whole wheat tortilla in a dry skillet or microwave for about 30 seconds until pliable.
Mash the half avocado in a small bowl, then spread it over the center of the tortilla.
Layer the scrambled eggs and vegetables on top of the avocado. Crumble the crispy bacon over the egg mixture.
Sprinkle fresh cilantro over the filling.
Fold the sides of the tortilla over the filling, then roll it up from the bottom, tightly tucking in the filling to form a burrito.
Serve immediately for optimal flavor and texture.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 6.3 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 262 mg | 20% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
