I love these “easy to make breakfast burritos” that you can freeze and microwave each morning for your family before school. When creating Wednesday’s Jambalaya recipe this week, be sure to make some extra ground turkey sausage, diced onions and peppers to help make this recipe even easier.
1-pound turkey sausage that you made from yesterday’s recipe.
1-1/2 cups frozen cubed hash brown potatoes
1/4 cup diced onion
1/4 cup diced green or red pepper
4 large eggs, lightly beaten
12 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
1 Jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread
Garnish with avacado, diced tomato or sour cream (optional)
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set.
Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Lightly brown each burrito on each side for 1-2 minutes. Serve with Bellisari’s Calabrian & Sweet Tomato Fennel Spread and diced avacado, tomato and sour cream if desired. To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.