Breakfast Burrito Recipe

4 eggs
1/4 cup 1% milk
1 teaspoon vegetable oil
1 cup fat-free refried beans
4 flour 10” tortillas
1/2 cup (4 oz.) grated cheddar cheese
1 tomato, chopped
Salt and pepper, chili powder to taste


1. Mix eggs, milk, and seasonings in a bowl.
2. Heat oil in pan over medium-high heat (350 degrees in an electric skillet).
3. Stir in the eggs and cook until firm.
4. Warm the refried beans in a separate pan.
5. Warm the tortillas on a griddle or wrap in foil and heat in the oven.
6. On each tortilla layer 1/4 refried beans, eggs, cheese, and tomato.
7. Roll the burrito, cut in half and enjoy!
8. Refrigerate leftovers within 2-3 hours.

• Try your favorite salsa in place of the tomato.
• Use other vegetables that you have in the refrigerator, green or red bell peppers, or cooked corn.
• Serve with guacamole or light sour cream.

Bread Pudding Recipe

1/2 cup packed brown sugar
3 slices buttered, cubed whole grain bread
½ cup raisins
3 eggs, slightly beaten
1 1/4 cups low-fat milk
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
1. Combine brown sugar, cubed bread, and raisins in a one
quart microwave safe dish.
2. In a microwave safe bowl or measuring cup blend together
the eggs, milk, cinnamon, salt, and vanilla.
3. Heat on high for 2-3 minutes until hot, but not boiling.
4. Pour over bread mixtures and lightly blend together.
5. Microwave uncovered at 50% power for 5-8 minutes, or until
edges are firm and the center is almost set.
6. Let rest for 10 minutes before serving.
7. Refrigerate leftovers within 2-3 hours.
Tip: Serve with low-fat vanilla or lemon yogurt