Sausage and Egg Breakfast Burrito

Ingredients

• Italian sausage

  Pork, raw

  12 oz or 340g

• Egg

  Whole, fresh eggs

  12 extra large or 672g

• Reduced fat milk

  Fluid, 2% 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, flour

  15 tortilla, medium or 690g

Directions

1. In a large skillet, brown the sausage over medium heat, breaking it into small pieces, until fully cooked, about 8 minutes.
2. Whisk together the eggs and milk until well blended. Add to the skillet with the sausage and cook until the eggs are set, about 5-7 minutes.
3. Stir in the salsa and cheese, and cook for an additional 5-7 minutes until the cheese is melted and the eggs are completely cooked.
4. Allow the mixture to cool slightly.
5. Place ⅓ cup of the mixture in the center of each tortilla and roll up.
6. To freeze, wrap each burrito in plastic wrap and place in a freezer bag.
7. For reheating, remove burritos from the freezer and plastic wrap. Microwave for 2½ minutes, placing a mug of water in the microwave to prevent edges from hardening.
8. Alternatively, warm burritos in a toaster oven or panini press. Be cautious of hot juices when biting into the burrito.