“I'm borderline hypoglycemic, so I need a good breakfast to help keep my blood sugar stable until lunch (often with the help of a small mid-morning snack). However, I have a hard time eating breakfast due to a long and nasty habit of not eating it, which likely led to borderline low blood sugar in the first place. SO, thanks to the great breakfast burrito recipe by Tish (30165) I started experimenting with new ways to make these things. So far, this is my favorite way to make them.”
READY IN:
40mins
YIELD:
12 burritoes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet heated to medium heat, cook and crumble sausage until cooked through (alternately, heat pre-cooked patties in the microwave and cut into 1/4" dice).
  2. Prepare veggies while sausage is simmering: chop mushrooms into 1/4" dice and wash and dice green pepper.
  3. Reserve 2 tablespoons of fat from cooking the sausage (make up the difference with olive oil as needed) and add mushrooms and green pepper. Toss veggies to coat evenly with fat and let them simmer undisturbed for a few minutes.
  4. In the mean time, de-stem, wash, and finely chop spinach. Squeeze as much water out of the spinach as you can.
  5. Toss the veggies and let simmer undisturbed for a few more minutes.
  6. Dice the roma tomatoes and break the eggs into a bowl; beat the eggs.
  7. By this time, your mushrooms and peppers should be lightly browned and perhaps leaving browned bits in your skillet.
  8. Remove veggies with a slotted spoon and put in a bowl with spinach and tomato, tossing to help spinach wilt a little. Add eggs to the skillet. Scrape the bottom of the skillet constantly so the eggs pull up all the browned bits.
  9. When eggs are cooked through, put them and the sausage in the bowl with the veggies. Toss to mix thoroughly.
  10. Fill each tortilla with 1/2 cup of filling. I put two of these in a sandwich bag and freeze them (my kids like to take bites). Also, you can wrap each one in plastic wrap and put wrapped burritos in gallon-sized ziploc bags.

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