Sausage and Scrambled Egg Burritos
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
6 eggs
3 tablespoons reduced fat (2%) milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound Odom's Tennessee Pride® Mild Country Sausage, thawed if frozen
1/2 cup chopped yellow onion
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained
6 flour tortillas (10 inch), warmed
1 cup shredded Cheddar cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 295 mg | 28% |
Carbohydrate | 39 g | 13% |
Cholesterol | 256 mg | 85% |
Total Fat | 35 g | 53% |
Iron | 5 mg | 27% |
Calories | 586 kcal | 28% |
Sodium | 1247 mg | 52% |
Protein | 26 g | 52% |
Saturated Fat | 13 g | 67% |
Sugars | 5 g | 0 |
Vitamin C | 1 mg | 1% |
Whisk together eggs, milk, salt and pepper in medium bowl until blended; set aside.
Heat large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes, stirring occasionally. Add onion and drained tomatoes; cook 2 minutes more or until onion is tender and sausage is crumbled and no longer pink. Drain. Remove mixture from skillet; set aside and keep warm.
Add egg mixture to skillet; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until almost set.
Spoon about 1/2 cup meat mixture down center of each tortilla. Top evenly with scrambled eggs and cheese. Fold in opposite sides of each tortilla; roll-up burrito-style. Cut in half to serve.
Sausage and Scrambled Egg Burritos