Breakfast Burritos

With tip of knife, slit casing down length of sausage; push meat into large skillet. Cook over medium-high heat, breaking up with spoon, for about 5 minutes or until no longer pink; drain off fat.

Lightly beat together eggs, pepper and salt ; pour into pan with sausage and cook until beginning to set. Gently draw spatula across bottom of pan to form large soft curds; cook for about 3 minutes or until eggs are thickened and moist but no visible liquid remains. Stir in half each of the cheese and coriander.

Spoon egg mixture down centre of each tortilla; top with 2 tbsp (25 mL) of the salsa. Roll up. Arrange, seam side down, in greased 13- x 9-inch (3 L) glass baking dish. Sprinkle remaining cheese down centre of tortillas. (Make-ahead: Cover and refrigerate for up to 1 day; increase baking time by 10 to 15 minutes.) Bake in 400°F (200°C) oven for 10 to 15 minutes or until heated through.

Meanwhile, stir green pepper and remaining coriander into remaining salsa. Serve with burritos.