These are a fun and filling way to serve scrambled eggs, and the zippy flavor will wake up your taste buds.—Brenda Spann, Granger, Indiana
- 1 pound bulk pork sausage
- 1 small onion, chopped
- 1/2 green pepper, chopped
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 tablespoon butter
- 6 eggs, beaten
- 8 flour tortillas (8 inches), warmed
- 1 cup (4 ounces) shredded cheddar cheese
- Salsa, optional
- In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Saute the onion, green pepper and mushrooms in drippings until tender.
- In another skillet, melt butter over medium-high heat. Add eggs; cook and stir until set.
- Divide sausage mixture among tortillas; top with eggs and cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired. Yield: 8 servings.
Originally published as Breakfast Burritos in Taste of Home June/July 1996, p11
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