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Made with eggs, bacon-baked beans, green onions and Cheddar cheese, this egg and bean omelet is filled with plenty of south-of-the-border flavor. Whether it's served for breakfast, lunch, or even a quick supper, it's a great way to fit fiber-rich beans into your day.

1 can (16 ounces) maple-cured, bacon-baked beans or other smoky-baked beans
6 large eggs
Salt and freshly ground pepper, to taste
1 tablespoon butter
6 strips cooked bacon, crumbled
1/3 cup chopped green onions
6 (7 to 8-inch) flour tortillas, warmed
1/2 cup (2 ounces) shredded Cheddar cheese
Canned salsa or ketchup (optional)

Heat the beans in a small saucepan until heated through; keep warm.

In a medium bowl, beat the eggs with salt and pepper.

Melt the butter in a 10-inch, non-stick skillet over medium heat. Add the eggs and sprinkle with the bacon and green onions. Cook, stirring occasionally, until the eggs are softly cooked.

Divide the egg mixture into 6 parts, and spoon one part into each tortilla. Top each with 1/4 cup beans and 1 tablespoon plus 1 teaspoon cheese. Fold in the ends and roll up the burritos. Serve with salsa, if desired.

Servings: 6

Nutritional Information Per Serving: Calories 390; Total fat 16g; Saturated fat 7g; Cholesterol 235mg; Sodium 920mg; Total carbohydrate 43g; Fiber 6g; Protein 18g; Vitamin A 8%DV*; Vitamin C 2%DV; Calcium 15%DV; Iron 20%DV

* Daily Value

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