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Andouille Egg Burritos Recipe

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Give yourself a morning wake-up-call with these spicy burritos. They make a great on-the-go breakfast, but try them weeknights for a delicious and different dinner. -Frank Millard of Janesville, Wisconsin

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Andouille Egg Burritos Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1/4 cup chopped onion
1 tablespoon butter
3/4 pound Johnsonville® Andouille Dinner Sausage links, sliced
1 tablespoon chopped green chilies
1 jalapeno pepper, seeded and chopped
8 eggs, lightly beaten
1/8 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
6 flour tortillas (8 inches), warmed
3/4 cup shredded pepper Jack cheese
Taco sauce, optional

Directions

In a large skillet over medium heat, cook onion in butter until tender. Add the sausage, chilies and jalapeno; cook 4-5 minutes longer or until heated through. Add the eggs, salt, pepper and cayenne; cook and stir until the eggs are completely set.
Spoon filling off center on each tortilla. Sprinkle each with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve with taco sauce if desired. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 burrito (calculated without taco sauce) equals 460 calories, 27 g fat (10 g saturated fat), 376 mg cholesterol, 996 mg sodium, 29 g carbohydrate, trace fiber, 28 g protein.

Originally published as Andouille Egg Burritos in Simple & Delicious September/October 2008, p31

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts

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Reviewed on Mar. 04, 2013 by TravelBug1984

These are quick and easy to make for those mornings that you want something a little more heartier than cereal. They freeze well too. Lots of flavor and not too spicy.