Diabetic Cooking

Breakfast

Egg and Bacon Brunch Wraps

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Ingredients

  • 1 cup cholesterol-free egg substitute
  • 1/4 cup shredded Parmesan cheese
  • 2 slices Canadian bacon, diced
  • 1/2 teaspoon hot red pepper sauce
  • 1/4 teaspoon black pepper
  • 4 (7-inch) red chile tortillas or whole wheat tortillas
  • 1 cup baby spinach leaves

Directions

Preheat oven to 325°F. Combine egg substitute, cheese, bacon, red pepper sauce, and pepper in bowl. Pour into 9-inch glass baking dish sprayed with butter-flavored cooking spray. Bake 15 minutes, or until egg substitute is set. Remove from oven.

Place tortillas in oven 1 minute or until soft and pliable. Cut egg substitute into quarters. Place 1 wedge in center of each tortilla. Top with 1/4 cup spinach leaves. Fold bottom of tortilla to center; fold sides to center to enclose filling and serve immediately.

Note: Canadian bacon comes from the loin of the pig. It is much more meaty and has less fat than traditional bacon. As a result, it tastes more like ham in flavor. In order to reduce the sodium in this recipe, try meatless bacon which is usually made with soy products.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 195, Carbohydrates: 20 g, Protein: 15 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 11 mg, Sodium: 699 mg, Fiber: 3 g

Exchanges per serving: 1 Bread/Starch, 1 Vegetable, 1 1/2 Meat.


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