Food Faith Fitness · by Taylor Kiser★ 5.0 (5)
Southwestern Breakfast Burrito With Acorn Squash
NUTRITION · PER SERVING65M COOK
CAL 22%·PRO 31%
CARBS 51G46% OF CAL
11G FIBER32G OTHER9G TOTAL SUGAR
FAT 22G46% OF CAL
5G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A breakfast burrito with roasted acorn squash, bacon, eggs, avocado, and salsa in a gluten-free flatbread. Southwestern-flavored and filling.
mainmexicansandwicheggspork🍪 sheet pan🔥 ovendairy freegluten free
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium acorn squash (about 1½ pounds)
- 2 teaspoons olive oil
- 1 1/2 teaspoons taco seasoning (store-bought or homemade)
- 4 strips bacon
- 1 cup liquid egg whites ((about 8 egg whites))
- 4 gluten-free or light flatbreads
- 6 tablespoons salsa (of choice)
- 1 large avocado (sliced)
- Cilantro (roughly chopped, to taste)
- Pinch of salt
At a glance
PER SERVING · TIME 65M
CAL 22%·PRO 31%
CARBS 51G46% OF CAL
11G FIBER32G OTHER9G TOTAL SUGAR
FAT 22G46% OF CAL
5G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 910mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1076mg
- Calcium
- 116mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 910MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.