Serves: 4
Total Calories: 104
1. Preheat oven to 350°.
2. In a medium bowl, whisk eggs and pepper until well blended. Stir in green chilies and onion.
3. In a large skillet over medium heat, melt 1 tablespoon of the butter. Add egg mixture. Cook until eggs are no longer runny but still moist, stirring as needed to scramble eggs. Remove from heat.
4. Spread remaining 1 tablespoon butter on one side of each tortilla. Place one-fourth of the egg mixture down center of each tortilla, buttered-side up. Fold up bottom side 1/2 inch, then fold in sides of tortilla to make an 'envelope' and roll up. Fold up remaining tortillas. Place seam-side down in an ungreased 1 1/2 -quart oblong baking dish. Cover tightly with foil.
5. Bake for 15 minutes or until heated through.
This Breakfast Burritos recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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