Breakfast Burritos
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 553 |
| pro | 32 g |
| total fat | 30 g |
| sat. fat | 11 g |
| carb | 39 g |
| fibre | 4 g |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 24 |
| iron | 34 |
| vit A | 31 |
| vit C | 43 |
| folate | 27 |
Burritos keep it simple for a casual weekend brunch. You can use either mild or hot sausages or try bratwurst, farmer's or breakfast sausages instead. For extra pizzazz, top with guacamole and sour cream.
Ingredients
Preparation
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.
Source : Mealtimes Made Easy: 2001
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