Baked Breakfast Taquitos

39g CARB

Serves 4

Hands On 25 min.

Total 40 min.

• Nonstick cooking spray
• 2 cups chopped fresh cremini mushrooms
• ¾ cup chopped red sweet pepper
• ⅓ cup chopped onion
• 2 cups chopped kale leaves
• 4 eggs, lightly beaten
• 4 egg whites, lightly beaten
• ½ cup shredded Monterey Jack cheese with jalapeños (2 oz.)
• 1 4-oz. can diced green chiles, undrained
• 8 6-inch whole wheat flour tortillas
• ¼ cup fresh salsa
• Toppers: light sour cream, snipped fresh cilantro, sliced green onions, and/or chopped black olives (optional)

1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Coat a 10-inch nonstick skillet with cooking spray. Heat skillet over medium. Add mushrooms, sweet pepper, and onion; cook about 4 minutes or until tender, stirring occasionally. Add kale; cook and stir about 1 minute or until wilted. Remove from skillet.

2. Add eggs to hot skillet. Cook over medium, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Return vegetable mixture to skillet with cheese and chiles; stir gently to combine.

3. Fill each tortilla with about ⅓ cup egg mixture; roll up as tightly as possible. Arrange taquitos, seam sides down, on the prepared baking sheet, leaving space between each. Coat taquitos evenly with cooking spray.

4. Bake about 15 minutes or until evenly browned and crispy. Serve with salsa and, if desired, toppers.

PER SERVING (2 taquitos each) cal 360, fat 14 g (6 g sat. fat), chol 199 mg, sodium 786 mg, carb 39 g (7 g fiber, 7 g sugars), pro 23 g

TRY THIS

Save a little time by stirring in baby kale or spinach for the chopped kale.