Light & Spicy Turkey Sausage Breakfast Burritos

• Meat

  • 1 lb Jennie-o lean turkey breakfast sausage

• Produce

  • 1/2 tsp Chipotle
  • 2 Jalapeno
  • 1 Red bell pepper
  • 2 cup Sweet potatoes
  • 2 cup Yellow onion

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 80 Tortillas, whole grain

• Dairy

  • 1 Greek yogurt - optional, Non-fat plain
  • 2/3 cup Milk
  • 5 oz Your choice of cheese

Found on thecreativebite.com

Description

Ingredients

• 2 c. sweet potatoes, cubed into ½ pieces
• 2 c. yellow onion, peeled and cubed into ½ pieces
• 1 red bell pepper, seeded and cut in 1 pieces
• 1 Tbsp. olive oil
• ½ tsp. salt
• ½ tsp. chipotle powder (omit if you prefer less spice)
• 2 jalapeño, roughly chopped
• 1 lb. Jennie-O lean turkey breakfast sausage
• 5 oz. your choice of cheese (goat cheese or sharp cheddar are both great options)
• 6 extra large eggs
• ⅔ c. milk
• salt and pepper to taste
• 10 8 whole grain tortillas (I used Tumaros low-carb wraps)
• Non-fat plain Greek yogurt - optional

Directions

• Preheat your oven to 400°.
• Arrange the sweet potato, onion and bell pepper on a lined baking sheet. Toss wtih olive oil, salt and chipotle powder. Bake at 400° for 35 min, tossing once half way through.
• In a large non-stick skillet over medium-high heat, cook the jalapeño for 1 minute. Add the sausage and cook for an additional 5-7 minutes until cooked through and crumbled. Set aside and let cool.
• Meanwhile in a separate non-stick skillet, cook the eggs, milk and a dash of salt and pepper over low heat, stirring constantly until the eggs are light and fluffy. Remove from the heat and set aside.
• To assemble the burritos, top each tortilla with ¼ c. eggs, ¼ c. veggies, a scant ¼ c. turkey sausage and ½ oz of your favorite cheese.
• Tuck the edges of the tortilla towards the center and roll into a burrito.
• OPTIONAL - Add a smear of Greek yogurt on the end flap of the burrito so it stays securely closed.
• Enjoy immediately or roll in a piece of tinfoil and package in an airtight container. Store frozen for up to 2 months.
• REHEATING - Unwrap a burrito and heat it in a skillet over medium heat for 2-3 minutes on each side -OR- bake it in the oven in the tinfoil for 15-20 minutes.