Texas Breakfast Burritos Recipe
Ingredients
| Olive oil | 1 Teaspoon | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| 3 1/2 ounces reduced-fat turkey sausage | ||
| 2 cups nonfat hash-brown potatoes | ||
| Green chili peppers | 1 Can (10oz), chopped | |
| Ground black pepper | 1/4 Teaspoon | |
| Eggs | 2 | |
| Egg whites | 4 | |
| Skim milk | 2 Tablespoon | |
| Ground red pepper | 1/4 Teaspoon | |
| 4 flour tortillas (8" diameter) | ||
| 1/2 cup shredded reduced-fat Monterey Jack cheese | ||
| 4 tablespoons fat-free salsa | ||
| Black olives | 2 Tablespoon, sliced | |
Directions
Warm the oil in a large no-stick skillet over medium heat.
Add the onions.
Crumble the sausage into the pan.
Cook, stirring occasionally, for 4 to 5 minutes, or until the onions are soft and the sausage is browned.
Add the potatoes and cook, stirring occasionally, for 5 to 8 minutes, or until the potatoes begin to brown.
Stir in the chili peppers and black pepper.
Transfer to a large bowl.
In a small bowl, whisk together the eggs, egg whites, milk, and red pepper.
Pour into the same skillet and place over medium heat.
Cook, stirring occasionally, for 3 to 4 minutes, or until lightly scrambled.
Do not overcook.
Stir in the potato mixture.
Wrap the tortillas in plastic wrap.
Microwave on high power for 1 minute.
Sprinkle each tortilla with 2 tablespoons of the Monterey Jack.
Divide the egg mixture among the tortillas.
Roll to enclose the filling.
Add the onions.
Crumble the sausage into the pan.
Cook, stirring occasionally, for 4 to 5 minutes, or until the onions are soft and the sausage is browned.
Add the potatoes and cook, stirring occasionally, for 5 to 8 minutes, or until the potatoes begin to brown.
Stir in the chili peppers and black pepper.
Transfer to a large bowl.
In a small bowl, whisk together the eggs, egg whites, milk, and red pepper.
Pour into the same skillet and place over medium heat.
Cook, stirring occasionally, for 3 to 4 minutes, or until lightly scrambled.
Do not overcook.
Stir in the potato mixture.
Wrap the tortillas in plastic wrap.
Microwave on high power for 1 minute.
Sprinkle each tortilla with 2 tablespoons of the Monterey Jack.
Divide the egg mixture among the tortillas.
Roll to enclose the filling.
Chef
