Scrambled egg breakfast burritos make a satisfying breakfast. They are made with scrambled eggs, Italian sausage, cheese and tomatoes.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Keyword: cheese, eggs, sausage, tomatoes
Servings: 6
Author: Laura Warnke
Ingredients
1Pound16 ounces ground bulk mild Italian breakfast sausage
6large eggs
salt to taste
pepper to taste
2Tablespoonsmilk
2Tablespoonsbutter for cooking eggs
4ouncesfresh mushrooms
1/2green pepperdiced
1/4cupdiced tomato
8ouncesshredded cheddar cheese
1package 8" flour tortilla shellsabout 10 per package
1jarMild or medium Picante sauce
Instructions
In a 10" to 12" frying pan or skillet, brown the Italian breakfast sausage. Cool slightly and drain the excess fat. Discard the fat.
Dice the fresh mushrooms, green pepper, and tomato. Place them each into separate dishes.
Grate the cheese and set aside. Cover and keep in the refrigerator until ready to use.
Scramble 6 eggs with 2 Tablespoons milk. Heat a frying pan over medium heat. Place 2 Tablespoons butter into the pan and allow it to melt. Pour the eggs into the pan. Season to taste with salt and pepper. Scramble the eggs until soft cooked and fully set. Place in a bowl and cover to keep warm.
Prepare the tortilla shells by warming them slightly over a burner, in the oven or in the microwave for about 20 seconds.
Assemble the burritos by placing about 2 Tablespoons ground Italian sausage in the middle of one of the tortilla shells. Add your mushroom, green pepper, tomato, and cheese. Top with your favorite picante sauce and enjoy.