This delicious on-the-go breakfast sandwich has a Mexican twist.
20 min.prep time
30 min.total time
1/4 cup chopped onion
1/4 cup chopped green chiles, drained
2 tablespoons water
4 ounces (1/2 cup) hot Italian sausage, cooked, drained
6 (8-inch) flour tortillas, warmed
6 tablespoons picante sauce
2 tablespoons chopped fresh cilantro leaves
Melt butter with canola oil in 10-inch nonstick skillet until sizzling; add onion. Cook over medium heat until onion is softened (3 to 5 minutes). Stir in chiles.
Meanwhile, combine eggs and water in medium bowl. Beat with wire whisk until well mixed. Pour eggs into skillet; sprinkle with sausage. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, until eggs are set (3 to 5 minutes).
For each serving, place 1/2 slice cheese in center of warm tortilla. Spoon 1/3 cup eggs over cheese; spread with 1 tablespoon picante sauce. Sprinkle with 1 teaspoon cilantro; top with 1/2 slice cheese. Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling. Repeat with remaining ingredients.
Nutrition Facts (1 burrito)
Dietary Fiber: 2g
Recipe #11366©2001Land O'Lakes, Inc.