Jump-Start Make-Ahead Breakfast Burrito
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 pound turkey, vegan, venison, or tofu sausage12 large eggs, scrambled1 medium yellow onion, chopped1 or 2 jalapeno peppers, chopped1/2 T Olive Oil1 or 2 cloves fresh minced garlic1 cup chopped kale (about 3 big leaves)1 medium fresh tomato chopped1 cup salsa, optional1.5 cups cooked pinto beans, or one 15 oz can, (rinse and drain well if canned)1.5 cups cooked black beans, or one 15 oz can, (rinse and drain well if canned)1 cup shredded cheese, mexican blend16 low-carb 8" Tortillas, (or any kind you like)
1. Heat olive oil in large pan or wok, and cook yellow onion and garlic until tender.
2. Add sausage and cook thoroughly. Drain fat if needed.
3. Add remaining ingredients and cook until vegies are done to your liking.
4. Scramble eggs in a separate pan.
5. Add eggs and cheese to sausage mixture and stir.
6. Scoop onto 16 tortillas and fold. Enjoy!
7. If freezing, wrap in foil for toaster oven reheat, or wax paper for microwaving.
Serving Size: 16 breakfast burritos
Number of Servings: 16
Recipe submitted by SparkPeople user VPOETTER.
2. Add sausage and cook thoroughly. Drain fat if needed.
3. Add remaining ingredients and cook until vegies are done to your liking.
4. Scramble eggs in a separate pan.
5. Add eggs and cheese to sausage mixture and stir.
6. Scoop onto 16 tortillas and fold. Enjoy!
7. If freezing, wrap in foil for toaster oven reheat, or wax paper for microwaving.
Serving Size: 16 breakfast burritos
Number of Servings: 16
Recipe submitted by SparkPeople user VPOETTER.
Nutritional Info Amount Per Serving
- Calories: 304.4
- Total Fat: 12.5 g
- Cholesterol: 156.3 mg
- Sodium: 704.5 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 14.4 g
- Protein: 18.5 g
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