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Sausage Mushroom Breakfast Burritos

November 17, 2010
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Hubby has had a bit of breakfast ennui.  He’s tired of muffins, tired of the sausage biscuits.  So we’re moving on to breakfast burritos.  I recently read The Glycemic Load Diet (as I think hubby has insulin resistance), which made sense as far as the condition it was describing but is an utterly unrealistic diet and was clearly written by someone who knows nothing about food as a foodie (no foodie would call bread, pasta, and potatoes tasteless paste).  In any event, I adapted a recipe I found in there (that didn’t even bother to mention what size tortillas it called for), and doctored it to taste like, you know, real food.  We were aiming for something high protein and more filling than what he’d been eating for breakfast that would tide him over longer on his 12 hour shifts.  This makes 4 burritos at 414 calories and 28.5 grams of fat.  They’re worth 10 points on Weight Watchers if you’re counting.  He’s a MAN so of course he gets a lot of points.  If you wanted to lower the point value, you need only replace some of the eggs with egg whites or Egg Beaters and swap out some or all of the meat with other veggies (like peppers and onions).  You could also go with turkey sausage without problem I think.  Please excuse the totally uninspiring photo.  I was using my iPhone.

Ingredients:

  • 12 oz. reduced fat pork sausage
  • 4 oz. Neufchatel cheese
  • 6 eggs, beaten
  • 4 oz. mushrooms, chopped
  • 1/2 tsp chili powder
  • 4 burrito size low carb, whole wheat tortillas

Directions:

  1. Brown your sausage and break up into crumbles.
  2. Add the mushrooms to the pan and saute about 3-5 minutes.
  3. Add the chili powder and the cubed cheese and stir until cheese is melted and coats the sausage and mushrooms.
  4. Add the eggs and cook until set.
  5. Meanwhile, place your tortillas in the microwave under a damp papertowel and nuke for 30 seconds.
  6. Divide the filling into 4 portions and scoop it into each tortilla, folding over the ends and rolling.
  7. Serve immediately or wrap in plastic wrap and pop in the fridge.
  8. If eating later, reheat for 1 minute in the microwave.

Printable version.

5 Comments leave one →
  1. Dawn G permalink
    November 17, 2010 8:26 am

    Ooooh! That sounds really good. Topped off with a nice salsa, I’d have that for lunch in a heartbeat. Yes, I said lunch. I am not nearly aware enough to make that for breakfast🙂

    • Kait Nolan permalink
      November 17, 2010 8:36 am

      Oh but see that’s why you do it when you’re conscious and make them in ADVANCE. I’m sure not making these on the spot for my husband to get out the door so he can get to work at 7. 😀 Make em, wrap em in plastic wrap, and nuke em 1 minute when ready to eat.

  2. November 17, 2010 12:21 pm

    I have insulin resistance, and just about every diet I’ve ever worked with has been difficult due to the massive reduction in refined carbohydrates. I’ve mostly replaced white potatoes with sweet, mashed potatoes with brown rice, white rice with couscous, and added quinoa in for good measure. What’s really great are the low carb breads and pastas. Honestly? I can’t tell the difference between a low carb pasta and a regular one except that the low carb pastas are SUPER filling, so you eat less.

    The best thing to do with IR is to get tested (the glucose tolerance test is what I did, which was incredibly uncomfortable and unpleasant for me) and incorporate the lower carb foods with a drug like metformin or glucophage (I use metformin).🙂 Best of luck!

    • Kait Nolan permalink
      November 17, 2010 12:34 pm

      We already mostly eat the whole grain pastas, breads, etc., brown rice and the like because I like them, and find them more filling. I don’t do much in the way of processed foods in our house. The guy who wrote the book lost me when he started talking about how you wouldn’t “miss” anything if you got rid of the starch, as if a pizza is still pizza when you just eat the toppings.

      • November 17, 2010 3:39 pm

        Even the whole grain pastas and breads can be problematic to someone with IR. My nutritionist encouraged me to replace even those with the low-carb varieties where it was possible. Even the whole grain stuff is full of carbs. I know as an adult, overweight woman, I’m allowed 195g carb a day, preferably from low-carb, high-fiber foods and fruits. I have 45g with each main meal and 30 with each snack.

        Of course, it all varies on person, income, and how bad the IR is.🙂

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