Mexican Breakfast Wraps
Servings and Ingredients
|6||Sparboe Farms large eggs|
|4||(6-inch) Hy-Vee flour tortillas|
|½ c.||Hy-Vee Select mild black bean and corn salsa|
|⅔ c.||Hy-Vee shredded 4-cheese Mexican blend cheese, divided|
- Spray a large skillet with non-stick cooking spray and heat over medium-high heat. Add eggs and stir 3 to 4 minutes.
- Divide the eggs equally down the center of each tortilla and fold the sides over the eggs.
- Place the tortillas in an 8-by-8-inch baking dish. Pour the salsa over the tortillas and sprinkle with cheese.
- Bake at 375 for 5 minutes, or until tortillas are heated through and cheese is melted.
300 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 335mg
- Sodium: 570mg
- Total Carbohydrates: 20g
- Protein: 16g
Vitamin A 15%
Vitamin C 0%