I make these and freeze them to use for quick breakfasts on school days.
Ingredients:
12 eggs
1/2 pound Honeysuckle White Turkey Breakfast Sausage
16 Mission Carb Balance Flour Tortillas (small size)
Directions:
Brown the sausage over medium heat in a nonstick skillet. Drain. Set aside
Whisk the eggs in a large bowl, and then scramble in a large nonstick skillet sprayed with no-stick spray.
Once the eggs are starting to set, mix in the cooked sausage. Cook until eggs are done.
Put a scoop of egg mixture in the center of a tortilla and roll burrito-style.
Wrap in plastic wrap and put wrapped burritos in a freezer bag if freezing for later use.
To reheat, remove plastic wrap in heat in microwave 2 minutes or until warmed through.
Serving Size: Makes 16 burritos
Ingredients:
12 eggs
1/2 pound Honeysuckle White Turkey Breakfast Sausage
16 Mission Carb Balance Flour Tortillas (small size)
Directions:
Brown the sausage over medium heat in a nonstick skillet. Drain. Set aside
Whisk the eggs in a large bowl, and then scramble in a large nonstick skillet sprayed with no-stick spray.
Once the eggs are starting to set, mix in the cooked sausage. Cook until eggs are done.
Put a scoop of egg mixture in the center of a tortilla and roll burrito-style.
Wrap in plastic wrap and put wrapped burritos in a freezer bag if freezing for later use.
To reheat, remove plastic wrap in heat in microwave 2 minutes or until warmed through.
Serving Size: Makes 16 burritos
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