Brunch

Mexican Egg Wrap is for Breakfast.

Mexican Egg Wrap takes 20 minutes to prepare.

Mexican Egg Wrap takes 12 minutes to cook.

Mexican Egg Wrap makes 4 servings.

The ingredients for Mexican Egg Wrap are:

* Canadian Bacon, 2 slices (6 per 6-oz pkg.)
* Zucchini, 0.5 cup, mashed
* Mushrooms, fresh, 0.5 cup pieces
* Green Peppers (bell peppers), 0.5 cup, chopped
* Egg, fresh, 4 large
* egg white, fresh, 4 large
* Hot Pepper Sauce, 0.25 tsp
* Salt, 1 dash
* Flour Tortillas, 4 tortilla, medium (approx 6" dia)
* Salsa, 4 tbsp
* *Kraft Shredded 2% Mexican Four Cheese blend, 0.25 cup

Here is how you make Mexican Egg Wrap:

Lightly coat a nonstick skillet with cooking spray and heat over medium heat. Saute the Canadian bacon for 3 or 4 minutes, until it is browned. Add the zucchini, mushrooms, and bell pepper, and saute for 2 minutes.In a medium bowl, beat the eggs, egg whites, hot-pepper sauce, and salt. Pour the egg mixture into the pan and scramble with the bacon and vegetables. Cook, stirring frequently, until the eggs are cooked to your liking.Heat the tortillas by steaming them in the microwave in moist paper towels for 20 to 30 seconds. Divide the egg mixture among the tortillas and top with the salsa and cheese. Fold the tortillas in half and serve.Yield: 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user EUMENIDES_K.

The nutritional information for Mexican Egg Wrap is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 252.7

• Total Fat: 9.6 g
• Cholesterol: 222.8 mg
• Sodium: 625.6 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 2.1 g
• Protein: 18.4 g