BREAKFAST EGG AND BEAN BURRITOS

Made with eggs, bacon-baked beans, green onions and Cheddar cheese, this egg and bean omelet is filled with plenty of south-of-the-border flavor. Whether it's served for breakfast, lunch, or even a quick supper, it's a great way to fit fiber-rich beans into your day.

1 can (16 ounces) maple-cured, bacon-baked beans or other smoky-baked beans 6 large eggs Salt and freshly ground pepper, to taste 1 tablespoon butter 6 strips cooked bacon, crumbled 1/3 cup chopped green onions 6 (7 to 8-inch) flour tortillas, warmed 1/2 cup (2 ounces) shredded Cheddar cheese Canned salsa or ketchup (optional)

Heat the beans in a small saucepan until heated through; keep warm. In a medium bowl, beat the eggs with salt and pepper.

Melt the butter in a 10-inch, non-stick skillet over medium heat. Add the eggs and sprinkle with the bacon and green onions. Cook, stirring occasionally, until the eggs are softly cooked.

Divide the egg mixture into 6 parts, and spoon one part into each tortilla. Top each with 1/4 cup beans and 1 tablespoon plus 1 teaspoon cheese. Fold in the ends and roll up the burritos. Serve with salsa, if desired.

Servings: 6

#breakfast #egg #bean #burritos