Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can 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. In a large skillet, cook pork 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.
Freeze option: Wrap each burrito in waxed paper and foil. Freeze burritos for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2-2 ¼ minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
1 burrito: 303 cal., 15g fat (5g sat. fat), 87mg chol., 521mg sod., 30g carb. (0 sugars, 2g fiber), 12g pro.