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1
*Note--ATK recommends using 4 whole eggs and 1/2 cup store-bought egg whites (to avoid wasting yolks); Eggology 100% Egg Whites tested the best in their kitchen; do not use skim milk.
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2
Heat 1 teaspoon of the oil in a 10-inch nonstick skillet over med-high heat until shimmering.
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3
Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 1 1/2 minutes.
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4
Stir in the onion, bell pepper, and cayenne; cook until the vegetables are softened and beginning to brown, about 5 minutes.
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5
Stir in the scallions and garlic; cook until fragrant, about 30 seconds.
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6
Transfer the sausage mixture to a bowl and cover to keep warm; wipe out the skillet with paper towels.
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7
Whisk the egg whites, egg yolks, milk, salt, and pepper together in a bowl.
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8
Heat the remaining 1 teaspoon oil over medium heat until shimmering.
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9
Add the eggs and cook, gently pushing, lifting, and folding them from one side of the pan to the other, until they are nicely clumped, shiny, and wet, about 2 minutes.
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10
Quickly transfer the eggs to the bowl with the sausage and fold gently to combine.
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11
Stack the tortillas on top of one another, with sheets of paper towel between them, and microwave on high until the tortillas are hot and steaming, 30-60 seconds.
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12
Divide the eggs, cheddar, and salsa evenly between the tortillas.
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13
Roll up the tortillas into burritos and serve.
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14
Per serving--300 calories, 12 g fat, 30 g carb, 19 g protein.
