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.
- Portion size 6 servings
- Credits : Mealtimes Made Easy: 2001
- 12 oz Italian sausages
- 12 eggs
- 1/4 teaspoon pepper
- 1 pinch salt
- 1 cup shredded old Cheddar cheese
- 1/4 cup chopped fresh coriander
- 6 flour tortillas
- 2 cups mild salsa
- 1 half sweet green pepper diced
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1094 mg
- Protein 32 g
- Calories 553.0
- Total fat 30 g
- Saturated fat 11 g
- Total carbohydrate 39 g
- Iron 34.0
- Folate 27.0
- Calcium 24.0
- Vitamin A 31.0
- Vitamin C 43.0