Burritos for breakfast? These zesty little handfuls will wake up your taste buds and start your day with a smile. Make and freeze them ahead, then just pop them into the microwave for a quick meal.
—Linda Wells, St. Mary’s, GA
Takes: 30 min. • Makes: 12 burritos
1 lb. bulk pork sausage
1 1/2 cups frozen cubed hash brown potatoes
1/4 cup diced onion
1/4 cup diced green or red pepper
4 large eggs, lightly beaten
12 flour tortillas (8 in.), warmed
1/2 cup shredded cheddar cheese
Picante sauce and sour cream, optional
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set.
2. Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired.
3. To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove the foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2-2 1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Per burrito: 303 cal., 15g fat (5g sat. fat), 87mg chol., 521mg sod., 30g carb. (0 sugars, 2g fiber), 12g pro.
TEST KITCHEN TIP
To prevent tortillas from tearing while rolling them up, simply warm them slightly in a nonstick skillet before filling. The warm tortillas are more pliable.