Breakfast Burrito

2		Extra Large Raw Whole Eggs
1  pinch		Mrs. Dash Garlic & Herb Seasoning
1/2  ounce		Kraft Cheddar & Monterey Jack Cheese - Shredded
1  ounce		Chicken Broil/Fry Back without Skin-Roasted
2		Pam Butter Flavor Cooking Sprays
1/4  cup		Birds Eye Vegetables - Frozen, Broccoli Green Beans Onions & Peppers
1  tablespoon		Darigold Sour Cream
2  tablespoons		Ortega Restaurant Chunky Medium Salsa

Tip: Click on the ingredient links to learn the nutritional information for all the Breakfast Burrito ingredients. The serving size for any ingredient in Breakfast Burrito may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat the lard in a large skillet or comal over medium heat until melted. Combine the eggs and Everything Seasoning in a small bowl and beat well. Pour all at once into the hot pan. Tip the pan gently so that the egg completely covers the bottom of the pan. Cook 1-2 minutes, or until it is set. Sprinkle the cheese on top and slide it onto a plate. Put the meat (and veggies) into the center of the egg wrap, and roll, so that the finished product looks somewhat like a burrito or crepe. Top with sour cream and salsa.