These Tex Mex Burritos, created by Winnipeg’s own Ashley Hart from hereforthefoodie are loaded with egg, pico de gallo, veggies, cheese, and our Breakfast Sausage. Make ahead and have breakfast all week!
Ingredients
- 6-8 eggs
- 1 pkg Grimm’s Breakfast Sausage
- 1 pkg Grimm’s Whole Grain Tortillas
- spinach
- mushrooms, chopped
- low-fat cheese
- hot sauce
Pico de Gallo Salsa
- 3 tomatoes, diced
- 2 tbsp red onion, diced
- 2 jalapeño peppers, seeded and diced
- 3 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
- corn (as much or little as desired)
Preparation
Pico de Gallo Salsa
- Mix together the ingredients and set in refrigerator.
Burritos
- Using a large saucepan or grill pan, brown breakfast sausages at medium heat and chop into bite-size pieces, and set aside.
- Add your pico de gallo salsa with corn, mushrooms, and spinach to pan and cook for 1-2 minutes.
- Reduce heat to low-medium temperature, pour in the egg mixture, and add breakfast sausages back into the pan once cooked.
- Lay tortillas out flat, scoop the mixture on, top with cheese and hot sauce. Roll up to create a burrito and place on the warm pan to seal the edges 1-2 min.
- Serve immediately or wrap and freeze for meal prep breakfasts for the week.
