Whisk together eggs, milk, salt, and pepper in a medium bowl.
Recipe
Author
Hy-Vee Test Kitchen
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Description
15-minutes, some eggs, and some sausage and your breakfast burritos are served!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 6 Hy-Vee large eggs | ||
| ¼ c. Hy-Vee 2% reduced-fat milk | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| 1 tbsp. Hy-Vee salted butter | ||
| 1 c. refrigerated fully cooked pork sausage crumbles | ||
| 4 (9-inch) Hy-Vee flour tortillas, warmed | ||
| ½ c. Hy-Vee shredded sharp Cheddar cheese | ||
| 1 avocado, seeded, peeled, and sliced | ||
| ½ c. tomato, seeded and chopped | ||
| Hy-Vee salsa, for serving |
Things To Grab
- Whisk
- Medium bowl
- Large nonstick skillet
- Spatula
- Plate
Directions
Heat butter in a large nonstick skillet over medium heat until hot. Add egg mixture. As eggs begin to set, gently pull eggs across the pan with a spatula, forming large soft curds. Continue cooking, lifting and folding eggs until thickened and no visible liquid egg remains. Remove from heat. Transfer egg to a plate. Add sausage crumbles to skillet; heat through.
To assemble, spoon egg mixture into center of each tortilla, dividing evenly. Top each with 1/2 cup sausage crumbles, 2 tablespoons cheese, avocado slices, and 2 tablespoons tomato. Fold in sides of tortillas, then roll up burrito-style. Serve with salsa.
Nutrition facts
Servings
550 Calories per serving
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 320mg
- Sodium: 670mg
- Total Carbohydrates: 37g
- Protein: 23g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 10%
0%
Potassium 10%