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Breakfast Burrito

Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 470kcal

Ingredients

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

Instructions

  • Place tomato, red onion, garlic, cilantro, and lime juice in a blender and pulse until chopped well. Season with salt to taste and set aside until ready to serve.
  • Heat the oil in a non-stick pan over medium heat. Brown the chicken sausage well until no longer pink and cooked through. Add the butter, eggs, and jalapeno (if using) into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist.  Season with salt and pepper to taste. 
  • Portion the eggs 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 until golden brown. Turn the burrito over for another 2 minutes until the top is golden brown.
  • Cut in half and spoon the salsa and cheese over top. Garnish with cilantro. Serve with blueberry.

Nutrition

Calories: 470kcal | Carbohydrates: 26g | Protein: 25g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 398mg | Sodium: 1134mg | Potassium: 269mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1119IU | Vitamin C: 10mg | Calcium: 228mg | Iron: 3mg