We originally served these tasty Clean Eating Breakfast Burritos with a fun Pina Colada salad. You should definitely check that out as well.
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
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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!)
Tried this recipe?Let us know how it was!
This Post Has One Comment
I need to try these soon. Looks like another that I could freeze for a quick work week breakfast.