Breakfast Burritos
Servings : 4
Ingredients
- 6 egg
- 1 Tbsp extra virgin olive oil
- 8 links sausage clean (such as Applegate Farms Chicken and Apple)
- 2 green onion sliced
- 1 cup baby bella mushrooms sliced
- 1 green bell pepper seeded, cored, and diced
- 1 can green chiles
- 1 tsp salt
- 1/2 tsp pepper
- 4 each 100% whole grain soft flour tortilla large, no high fructose corn syrup
- 1/2 cup sharp cheddar cheese
- cilantro if desired
- 1/2 cup salsa no sugar listed in ingredients
- 1/2 cup sour cream
Instructions
- In a medium skillet, cook the sausage until cooked through, about 6 minutes. Chop finely with a knife or in a food processor. Set aside.
- Heat oil in a large skillet. Add bell peppers and mushrooms. Cook 4 minutes or until mushrooms and green peppers are soft. Add green chiles and green onions.
- While vegetables are cooking, crack eggs into a med bowl and whisk until frothy. Set aside.
- Add eggs, salt, and pepper to vegetables in pan. Cook eggs, stirring well to incorporate veggies, then stirring frequently until eggs are cooked through, about 5 minutes. Stir sausage into eggs.
- Fill each tortilla with egg mixture. Sprinkle with about 2 Tbsp. cheese. Roll up and place seam side down on a plate. Top with 2 Tbsp. salsa and 2 Tbsp. sour cream, if desired. Garnish with additional green onions and cilantro, if desired. Add your favorite hot sauce (cough - Cholula - cough) if you like.
Notes
(Hint: double the burrito recipe and wrap each extra burrito—without toppings— in foil. Freeze for a quick grab-and-go breakfast or lunch later. Just remove from foil, then wrap in paper towel and reheat in microwave. Then add your toppings and enjoy!)