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.
ITALIAN SAUSAGE AND EGG BURRITO
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- Cook Time
- Minutes
Ingredients
- 1 Pound Isernio’s Pork or Chicken Sausage, any variety, 5 links or 1 lb. roll
- 4 8" Flour Tortillas, white or whole wheat
- 6 Eggs, lightly beaten
- 1 15 oz. can Pinto, Cannellini, or any White beans
- 1 clove Garlic, pressed
- 2 Tbsp. Olive Oil
- 1 medium ripe Avocado, chopped
- 1/3 cup thinly sliced Radish
- 1/4 cup thinly sliced Red Onion
- 1 Tbsp. fresh Lemon juice
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
- 1 cup fresh Cilantro leaves
- 1 cup Cherry Tomatoes, quartered
- 4 tsp. Hot Pepper Oil - Optional
Instructions
- 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.
- Combine the avocado, radish, red onion and lemon juice, sprinkle with salt & pepper, toss gently to coat. Set aside.
- 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.
- 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.
- 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.
- 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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