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Turkey Sausage Breakfast Burritos

Turkey Sausage Breakfast Burritos

I wanted to make something that could be made in a big batch, then put in the freezer for a quick breakfast, or eaten for breakfast while traveling. This recipe was wonderful. You can adjust it any way you like: change the meat, add different fillings. It's extremely versatile.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Breakfast
Cuisine: Mexican
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound breakfast turkey sausage (sold in a roll)
  • 1 tablespoon extra virgin olive oil, divided
  • 1/4 cup diced onion
  • 1/4 diced green pepper
  • 4 eggs
  • 2 tablespoons water
  • 1/2 cup colby jack cheese, grated
  • 1/2 teaspoon Kosher or sea salt
  • 1/4 teaspoon fresh ground pepper
  • 6 Homemade Whole Wheat Tortillas
  • salsa to taste

Method
 

  1. Dice onion and green pepper.
  2. Grate the cheese.
  3. Heat the skillet over medium heat. Add the olive oil and the turkey sausage. Cook until done.
  4. Heat another skillet over medium heat. Add the remaining oil. Add the onions and peppers. Cook until onions are soft and translucent.
  5. Crack the eggs into a small bowl. Add the water. Whisk until beaten well.
  6. Slowly pour the eggs into the pan with the onions and pepper.
  7. Let set for about 30 seconds.
  8. Add the salt and pepper.
  9. Sprinkle the cheese on top.
  10. Gently stir, using the spatula to shift the cooked eggs on the bottom to the top. Wait a few seconds and repeat with the same motions until the eggs are cooked through.
  11. Immediately remove from heat. If you leave eggs in the pan, they will continue to cook and will get dry and ick.
  12. On a flour tortilla, place a spoon full of the sausage.
  13. Add a spoon full of the eggs.
  14. Add salsa (if desired).
  15. Roll up.
  16. Enjoy.

Nutrition

Calories: 360kcalCarbohydrates: 24gProtein: 25gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 176mgSodium: 1037mgPotassium: 272mgFiber: 3gSugar: 3gVitamin A: 343IUVitamin C: 6mgCalcium: 190mgIron: 3mg

Notes

Yield: 6 8-inch burritos.
I froze four of them by wrapping them in aluminum foil and placing the wrapped burritos in a freezer bag. I did not put salsa in the ones I froze.
They reheated easily in the microwave (after removing the foil) for 2 minutes each.
Low in sugar; high in selenium.

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