Description
This hearty breakfast sandwich combines fluffy scrambled eggs, Canadian bacon, hash browns, red bell pepper for color and a bit of cheese for flair. It makes an easy meal for busy people on the go.

Ingredients

• Vegetable oil spray
  
• Egg substitute equivalent to 2 eggs, or 2 eggs
  
• 1/4 teaspoon pepper, divided
  
• 4 6-inch corn tortillas
  
• 1 cup frozen fat-free shredded potatoes (about 3 ounces)
  
• 1/2 medium red bell pepper, diced
  
• 1/4 cup chopped Canadian bacon (about 1 ounce)
  
• 1 ounce fat-free or reduced-fat Cheddar cheese, shredded

Preparation
Heat oven to 350°F. Heat small nonstick skillet over medium-low heat. Remove the skillet from heat; lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Return skillet to heat, cook egg substitute and 1/8 teaspoon pepper 3 to 4 minutes until eggs are cooked through, stirring occasionally. Set aside.

Wrap tortillas in foil. Warm in oven for 5 minutes. Meanwhile, in a medium bowl, stir together the potatoes, peppers, bacon, and remaining pepper. Heat a medium nonstick skillet over medium-high heat. Remove skillet from heat, lightly spray with vegetable oil spray. Spread potato mixture evenly over bottom of skillet. Return skillet to heat, cook 6 to 7 minutes on one side, until potatoes are light golden-brown. Using spatula, turn potato mixture, cook 5 to 6 more minutes.

To assemble, layer ingredients horizontally across middle of tortilla as follows: 1/4 scrambled eggs, 1/4 potato mixture, 1/4 cheese. Roll like a jelly roll, starting at the bottom. Secure each wrap with a toothpick, if desired. Repeat with the remaining tortillas. Serve immediately.

Keep breakfast tortillas in an airtight container, or store individually in plastic wrap. To reheat, place one or two wraps on a microwave-safe plate. Microwave on high 1 to 1 1/2 minutes.

This recipe is reprinted with permission from the "American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition," Copyright 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

Nutrition
Nutrients per serving: 92 calories; 0.5g fat (0.0g saturated fat, 0.0g polyunsaturated fat, 0.5g monounsaturated fat); 4mg cholesterol; 221mg sodium; 14g carbohydrates; 2g fiber; 8g protein

Serves
Serves: 4

Variations
no information available