Sausage and Egg Breakfast Burrito

Ingredients

• Egg

  Whole, fresh eggs

  12 extra large or 672g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Salsa

  Sauce, ready-to-serve

  1 cup or 260g

• Cheddar cheese

  1 cup, shredded or 113g

• Tortillas

  Ready-to-bake or -fry, corn

  15 tortilla or 360g

• Turkey sausage

  Fresh, raw

  1 oz or 28g

• Pace diced green chilies

  Campbell soup company

  1 tbsp or 15g

• Refried beans

  Canned, traditional style (includes usda commodity)

  1 cup or 238g

Directions

1. Using a large skillet brown the sausage and cook until done (about 8 minutes). Break into small pieces.
2. Combine eggs and milk and whisk together until blended. Add to skillet with sausage. Cook until the eggs are set (about 5-7 minutes)
3. Add in salsa and cheese to the sausage and egg mixture. Cook for another 5-7minutes or until cheese is melted and eggs are completely cooked.
4. After it is finished cooking let the mixture cool slightly.
5. Lay tortilla flat then in the center add ⅓ cup of the mixture and roll up.
6. Freezing Instructions: Wrap each burrito in plastic wrap and then place all into a freezer bag(s). Reheating Instructions These burritos reheat better if you take them out and put in the refrigerator the night before. Don't worry if you forget. Take burrito out of the freezer bag and plastic wrap. Place in the microwave for 2½ minutes. When you warm up in the microwave place a coffee mug full of water in as well. The steam from the water as it cooks keeps the edges from getting hard. These can also be warmed up in the toaster oven or a panini press. Be careful of some of the juices that might come out when biting into it.