Breakfast Burritos
Developed several years ago, these Breakfast Burritos continue to be a crowd pleaser! No one can get enough of them—they’re so easy to make and extremely tasty. Regulate the heat with the sauce you use.
Ingredients
One sausage patty
2 (8-inch) tortillas (We used Xtreme Wellness.)
4 ounces grated cheddar
Two eggs, pre-scrambled
2 tablespoons chopped red onions
2 tablespoons chopped fresh or jarred jalapeños (no seeds)
2 tablespoons chopped cilantro
4 avocado slices
Hot sauce of choice
Directions
Cook and break apart sausage in a medium frying pan. Scramble eggs in a small container then add to the cooked sausage. Finish cooking and let cool.
On two 12×12-inch pieces of waxed paper, lay out your tortillas.
Add 2 ounces of grated cheese to each wrap in a thin line down the center, avoiding the edge. Then divide the rest of the ingredients and add to each tortilla in the same ‘line.’
Top with egg/sausage mixture on each and apply hot sauce as desired.
Roll burrito by folding the bottom up and then carefully rolling the tortilla as tightly as is reasonable. (This is a top-end-open burrito.)
While holding it shut, begin to roll it in the waxed paper diagonally. Fold the paper ends in and finish rolling. Seal it with tape on the point of the paper.
Microwave for 35 seconds and serve.
Burritos keep in the refrigerator for up to 2 days.
Recipe Courtesy Of
“Shotgun” Bo Weichel is known for his healthy recipes from simple to fancy as well as his sporting clay prowess.
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