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ITALIAN SAUSAGE AND EGG BURRITO

 

This recipe for our Italian Sausage and Egg Burrito meal that can be eaten at breakfast, lunch or dinner. Lots of fresh veggies help make this a healthy and quick fix that can be eaten any time of day.

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Instructions

  • 1. Drain beans and rinse well. Place in mini food processor or mash with a fork with the garlic and 1 Tbsp. olive oil.Season to taste with salt & pepper.
  • 2. Combine the avocado, radish, red onion and lemon juice, sprinkle with salt & pepper, toss gently to coat. Set aside.
  • 3. Heat 1 Tbsp. olive oil in a large skillet on medium heat, cook sausage (slit and remove casings if using links), breaking up with a wooden spoon until all pinkness is gone. With a slotted spoon, remove sausage meat and set aside.
  • 4. In the same skillet on medium low heat, add the eggs and cook, stirring to scramble. Season with salt & pepper to taste. Remove from heat and set aside.
  • 5. Heat tortillas according to package directions. Place 1 tortilla on each plate. Divide bean mixture evenly among tortillas, spreading to a thin layer, leaving 1/4" border. Divide sausage and scrambled eggs evenly among tortillas; Drizzle with 1 tsp. hot pepper oil, if using.
  • 6. Top with avocado, radish, onion mixture; a few tomato quarters and cilantro leaves. Roll up each burrito jelly-roll fashion. Serve with a mixed green salad using leftover tomatoes and cilantro leaves.

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