Southwestern Breakfast Burrito With Acorn Squash

1. 1

   Preheat oven to 400u00b0F and line a baking sheet with tinfoil.

2. 2

   Slice squash in half and scoop out seeds. Rub with oil and taco seasoning. Bake until soft and fork tender, about 40-45 minutes. Let cool for 10-15 minutes, or until cool enough to handle.

3. 3

   While squash cooks, heat a large pan on medium heat and cook bacon until golden brown and crispy, flipping once. Transfer to a paper-towel-lined plate and press out the excess oil. Discard any excess bacon fat from the pan, but leave enough to cook the egg whites.

4. 4

   Keep the pan on medium heat and add liquid egg whites. Cook until they look fluffy and set. They firm up a lot as the cook, so don't overcook them. Transfer to a cutting board and roughly chop them.

5. 5

   Scrape the squash out of the skin into a large bowl and use a fork to mash it until smooth. Spread mashed squash all over each wrap, followed by 1 1/2 tablespoons salsa. Lay 1 bacon strip down the edge of the wrap horizontally, followed by chopped egg whites. Finally, place sliced avocado on top.

6. 6

   Sprinkle with a little bit of cilantro and a pinch of salt. Roll the sides in first, and keep them tucked in tight while you roll the wrap up lengthwise. Devour!

* Per serving · 4 servings · Values may vary.

No additional tips available.