Tex-Mex Breakfast Burrito

• From: Washington State Potato Commission

Ingredients

• 8 oz russet potatoes

• 4 slices bacon

• 1/2 cup egg substitute

• 1 burrito-sized flour tortilla

• 1/4 Hass avocado, peeled and sliced

• 2 Tbs prepared chunky salsa

• 2 tsp light sour cream

Yeehaw! Be sure to pack this one in your saddlebag for breakfast on the road.

Directions

• Scrub potato with vegetable brush under cold running water. Cut into ¼-inch slices. Place in large saucepan and add cold water to cover.
• Over high heat, bring to a boil. Reduce heat to medium. Cover and simmer until potatoes are tender, about 8 to 10 minutes; drain
• In a medium, non-stick skillet over medium-high heat, cook bacon until crisp. Lift out of skillet and drain on paper towels; set aside.
• Return skillet to heat and add egg substitute. Cook, stirring occasionally until scrambled and cooked through, about 2 minutes.
• Warm tortilla according to package directions. Place tortilla on plate or work surface.
• Put bacon across the center in a straight line. Top with avocado slices, potato slices, and scrambled eggs. Spoon salsa over filling from one end to the other.
• Fold bottom of the tortilla over most of filling then fold over the sides, overlapping the ends, and roll. Cut in half and top each half with 1 teaspoon of sour cream.