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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Another breakfast rollup so I'm good to go at work this week. Featuring spinach and Applewurst sausage. Ingredients:
1/2 link sliced smoked applewurst sausage, new braunfels smokehouse |
1 cup eggbeaters |
1/2 oz monterey jack cheese, with jalapeno pepper - publix, shredded |
1/2 oz kraft cheese cheddar sharp, shredded |
1/4 cup carnation evaporated milk |
1/2 cup raw baby spinach, chopped |
1 tsp chili powder |
salt to tast |
4 tortilla, low-carb low-fat la banderita soft taco |
Directions:
1. Put a large skillet on the stove to heat, spray with PAM.
2. Beat the eggs, milk and seasonings well.
3. Pour the egg mixture into the pan to heat and let it begin to set.
4. Distribute the sausage evenly across the egg mixture.
5. Distribute the spinach evenly across the egg mixture.
6. Distribute the cheese evenly across the egg mixture.
7. Cover the skillet to wilt the spinach, melt the cheese and finish setting the egg.
8. When done, probably not more than 10 minutes, pull it off and use a pizza cutter to divide into quarters.
9. Lift one quart of the egg mixture onto the tortilla and roll it up. Repeat.
10. These last well in the fridge for the week. Reheat for 1 minute on high in the microwave.
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