Egg & Cheese Breakfast Burrito

1 flour tortilla (6-in.)
1 egg
1 Tbsp. shredded Mexican cheese blend
1 Tbsp. salsa

    Line 2-cup microwave-safe cereal bowl with microwave-safe paper towel. Press tortilla into bowl. Break egg into center of tortilla. Beat egg gently with a fork until blended, being careful not to tear tortilla.
    Microwave on HIGH 30 sec.; stir. Microwave until egg is almost set, 15 to 30 sec. longer.
    Remove tortilla with paper towel liner from bowl to flat surface. Top egg with cheese and salsa. Fold bottom of tortilla over egg, then fold in sides.

Courtesy of The incredible edible egg™

Bacon-Cheddar Breakfast Muffins

1 c. all-purpose flour
1/3 c. quick cooking oats
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. pepper
6 eggs
1/4 c. applesauce
1/2 c. shredded cheddar cheese (2 oz.)
1/4 c. finely-chopped crisp-bacon
1/4 c. chopped fresh parsley

Heat oven to 375°F. Mix flour, oats, baking powder, salt, cinnamon and pepper in large bowl.
Beat eggs and applesauce in medium bowl until blended. Add to flour mixture; stir just until moistened. Stir in cheese, bacon and parsley. Spoon evenly into 12 greased 3-in. muffin cups.
Bake in 375°F oven until tops are lightly browned and spring back when tapped with finger, 15 to 20 min. Cool in pan on wire rack 5 min.; remove from pan. Serve warm or cool completely

Courtesy of The incredible edible egg™