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Country Scrambled Breakfast Burritos

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Country Scrambled Breakfast Burritos
  • Prep 30 min
  • Total 30 min
  • Servings 4
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Oct 11, 2010

Ingredients

  • 1/4 lb. (125 g) bulk turkey breakfast sausage
  • 1/4 cup (50 mL) chopped onion
  • 2 small red potatoes, unpeeled, diced (3/4 cup)
  • 4 eggs, beaten
  • 1/2 pkg Old El Paso* Flour Tortillas (8 large)
  • 4 tbsp (60 mL) shredded Cheddar cheese
  • Old El Paso* Thick N' Chunky Salsa

Steps

  • 1
    Heat oven to 375ºF. Spray baking sheet with nonstick cooking spray.
  • 2
    Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add sausage, onion and potatoes; cook 8 to 10 minutes or until sausage is no longer pink and vegetables are tender, stirring frequently. Remove from skillet; cover to keep warm.
  • 3
    Add eggs to same skillet; cook 3 to 5 minutes or until firm but moist, stirring frequently.
  • 4
    Spread each tortilla with 1 tablespoon Cheddar cheese; spread to within 1/2 inch of edge. Place on sprayed baking sheet. Spoon 1/4 of egg and 1/4 of sausage mixture down centre of each tortilla. Fold bottom of each tortilla up over filling; fold right side to centre. Fold left side over right side. Secure with wooden toothpick.
  • 5
    Bake at 375ºF. for 3 to 4 minutes or until cheese is melted. Serve with salsa.

Nutrition Information

No nutrition information available for this recipe
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