Healthy Breakfast Burrito

I love to make a large batch of these and freeze them to reheat in the morning.

• Ready In: 30 mins
• Serves: 6
• Yields: 6 burritos

Ingredients

• 6  small  la tortilla factory low-carb flour tortillas
• 3⁄4 cup  kraft 2% reduced-fat cheddar cheese
• 6  egg whites
• 1 1⁄2 cups frozen southern style hash brown potatoes
• 6  tablespoons  oscar meyer bacon bits
• 1⁄2 onion
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon salt
• 2  teaspoons Worcestershire sauce (optional)

Directions

1. Scramble the egg whites with a little Pam. Remove.
2. Dice onion and saute with with a little Pam till golden brown.
3. Add the hash browns, cover and cook for 10 minutes, stirring once.
4. Add salt, pepper, garlic powder and Worcestershire if using.
5. Add the scrambled egg white, cheese and bacon.
6. Divide filling evenly between the tortillas. Roll up and place seam size down in an empty pan and heat on medium till a little brown. Flip over and brown the other side of the tortilla.