Ingredients:

• Vegetable oil spray 
• 2 eggs 
• 1/4 teaspoon pepper, divided 
• 4 6-inch corn tortillas 
• 1 cup frozen fat-free shredded potatoes (about 3 ounces) 
• 1/2 medium red bell pepper, diced 
• 1/4 cup chopped Canadian bacon (about 1 ounce) 
• 1 ounce fat-free or reduced-fat Cheddar cheese, shredded

Directions:

1. Heat oven to 350°F. Heat small nonstick skillet over medium-low heat. Remove 
     the skillet from heat; lightly spray with vegetable oil spray (being careful not to 
     spray near a gas flame). Return skillet to heat, cook egg substitute and 1/8 
     teaspoon pepper 3 to 4 minutes until eggs are cooked through, stirring 
  ocasionally. Set aside. 
2. Wrap tortillas in foil. Warm in oven for 5 minutes. Meanwhile, in a medium bowl, 
     stir together the potatoes, peppers, bacon, and remaining pepper. Heat a 
     medium nonstick skillet over medium-high heat. Remove skillet from heat, lightly 
     spray with vegetable oil spray. Spread potato mixture evenly over bottom of 
     skillet. Return skillet to heat, cook 6 to 7 minutes on one side, until potatoes are 
     light golden-brown. Using spatula, turn potato mixture, cook 5 to 6 more 
     minutes. 
3. To assemble, layer ingredients horizontally across middle of tortilla as follows: 
     1/4 scrambled eggs, 1/4 potato mixture, 1/4 cheese. Roll like a jelly roll, starting 
     at the bottom. Secure each wrap with a toothpick, if desired. Repeat with the 
     remaining tortillas. Serve immediately. 
4. Keep breakfast tortillas in an airtight container, or store individually in plastic 
     wrap. To reheat, place one or two wraps on a microwave-safe plate. 
     Microwave on high 1 to 1 1/2 minutes.

Nutrients:

Calories: 	92 
Cholesterol: 	4mg 
Carbohydrates: 	14g 
Total Fat: 	1g 
Protein: 	8g 
Sodium: 	221mg