sausage, breakfast burrito recipe--but, we've made it a bit healthier! These tacos are filling enough for a weekend breakfast--yet, fast and easy enough for a take-and-go, weekday meal.
Ingredients for a Breakfast Soft Taco:
1/2 lb. Turkey Breakfast Sausage
2 1/2 c. Chopped Green, Yellow, and Red Peppers and Yellow Onions (I use a frozen 3-Pepper and Onion Blend)
8 Eggs, Lightly Beaten or an Equivalent Amount of Egg Whites
1/8 tsp. Pepper
1/4 tsp. Coriander
1/2 tsp. Chili Powder
1/4 tsp. Cumin
1/4 c. Shredded Sharp Cheddar Cheese (I use a blend of Vermont White Cheddar and other Sharp Cheddar Cheeses)
4 Whole Grain or Ezekial Tortillas, warmed
Topping Ideas: Diced tomatoes, sliced avocados, jalapenos, green taco sauce, sriracha sauce or sour cream (Toppings are optional--we generally skip the toppings and just use a little tomatillo salsa!)
Instructions for Breakfast Burrito Recipe with Sausage:
Brown the Turkey Sausage. In a large skillet, crumble the sausage and fry over medium heat until
browned and cooked through. Turkey sausage is really lean--you may need to add a bit of water to the pan as it fries to avoid over browning.
Saute the Vegetables. Add the vegetables and the spices directly to the sausage pan and cook until the vegetables are tender.
Scramble in the Eggs.
Add the beaten eggs or egg whites to the sausage and vegetable mixture. Scramble
and stir until the eggs are set. Sprinkle the shredded cheese over the
eggs and remove from heat.
Prepare the breakfast burritos. Divide the egg mixture into four equal portions. Place the egg mixture onto one half of the tortilla wrap, add optional toppings or sauces, and fold over taco style. Serve warm or wrap tightly in foil to take along on the go.
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