Breakfast Burrito

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 560kcal

Ingredients

  • 1/2 Tomato diced
  • 2 tbsp Red onion peeled and finely diced
  • 1/4 tsp Garlic minced
  • 2 tbsp Fresh cilantro chopped
  • 2 tbsp Lime juice
  • 2 tbsp Extra-virgin olive oil
  • 6 oz Chicken sausage links diced
  • 8 Eggs beaten
  • 4 oz Cheddar cheese shredded
  • 4 Tortilla wraps warmed
  • 1/2 Jalapeño pepper sliced thin (optional)
  • 2 Apples sliced (Check the Fall Fruit guide to substitute seasonal fruits)

Instructions

  • For the Pico de Gallo: Place tomato, red onion, garlic, cilantro, and lime juice in a bowl and stir to combine. Season with salt to taste and set aside until ready to serve.
  • Heat the oil in a non-stick pan over medium heat.
  • Add the chicken sausage and brown for 3 to 4 minutes. Add the eggs to the pan and move them around the pan with a rubber spatula until they are no longer runny but still moist, not dried out. Season with salt and pepper.
  • Layer the eggs and cheese on the tortilla. Fold in the ends and roll tightly.
  • In a non-stick pan over medium heat, place the burrito seam side down for 2 minutes until golden brown. Turn the burrito over for another 2 minutes until the top is golden brown.
  • Cut in half and spoon the Pico de Gallo over the top with jalapeno slices (optional). Serve with apple slices on the side.

Nutrition

Calories: 560kcal | Carbohydrates: 31g | Protein: 30g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 398mg | Sodium: 870mg | Potassium: 506mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1121IU | Vitamin C: 11mg | Calcium: 299mg | Iron: 4mg

Breakfast Burrito

No ratings yet
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 560 kcal

Ingredients
 
 

  • 1/2 Tomato diced
  • 2 tbsp Red onion peeled and finely diced
  • 1/4 tsp Garlic minced
  • 2 tbsp Fresh cilantro chopped
  • 2 tbsp Lime juice
  • 2 tbsp Extra-virgin olive oil
  • 6 oz Chicken sausage links diced
  • 8 Eggs beaten
  • 4 oz Cheddar cheese shredded
  • 4 Tortilla wraps warmed
  • 1/2 Jalapeño pepper sliced thin (optional)
  • 2 Apples sliced (Check the Fall Fruit guide to substitute seasonal fruits)

Instructions
 

  • For the Pico de Gallo: Place tomato, red onion, garlic, cilantro, and lime juice in a bowl and stir to combine. Season with salt to taste and set aside until ready to serve.
  • Heat the oil in a non-stick pan over medium heat.
  • Add the chicken sausage and brown for 3 to 4 minutes. Add the eggs to the pan and move them around the pan with a rubber spatula until they are no longer runny but still moist, not dried out. Season with salt and pepper.
  • Layer the eggs and cheese on the tortilla. Fold in the ends and roll tightly.
  • In a non-stick pan over medium heat, place the burrito seam side down for 2 minutes until golden brown. Turn the burrito over for another 2 minutes until the top is golden brown.
  • Cut in half and spoon the Pico de Gallo over the top with jalapeno slices (optional). Serve with apple slices on the side.

Nutrition

Calories: 560kcalCarbohydrates: 31gProtein: 30gFat: 35gSaturated Fat: 14gCholesterol: 398mgSodium: 870mgPotassium: 506mgFiber: 3gSugar: 12gVitamin A: 1121IUVitamin C: 11mgCalcium: 299mgIron: 4mg
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