Breakfast Burritos

• 1 c Shredded potatoes
• 1 ts Olive oil
• 8 oz Vegetarian "sausage" or cubed firm tofu
• 1 1/2 c Egg Beaters or egg whites
• OR the equivalent amount of Egg Replacer
• 1/2 c Salsa
• 6 Corn or whole wheat tortillas
• 6 oz Low-fat or nonfat cheese or soy cheese; shredded

Instructions

1. 1

   Press moisture out of potatoes with tea towel or paper towels; set aside.

2. 2

   Over medium heat, place "sausage" or tofu in skillet with oil.

3. 3

   Break up "sausage" with fork while cooking.

4. 4

   When crumbly, add potatoes; toss well to mix.

5. 5

   Cook, tossing frequently, until potatoes are tender, about 8 to 10 minutes.

6. 6

   Add Egg Beaters or egg whites; stir into mixture.

7. 7

   Using a spatula, turn mixture until eggs are set.

8. 8

   Add salsa; mix well.

9. 9

   While sausage or tofu and eggs are cooking, cut 6 pieces of aluminum foil large enough to hold 1 tortilla on each piece.

10. 10

    Divide sausage or tofu and egg mixture into 6 portions.

11. 11

    Spread a portion over each tortilla and roll it, then wrap in foil until ready to use or freeze.

12. 12

    To eat, remove foil.

13. 13

    Place burritos on microwave-safe plate; top with cheese and additional salsa if desired.

14. 14

    Microwave just until cheese melts.

15. 15

    Makes 6 servings.

16. 16

    Per Burrito: 389 Cal.; 53g Prot.; 8g Fat; 29g Carb.; 0 Chol.; 1,596mg Sod.; 3g Fiber.