Breakfast Burritos
Breakfast Burritos
Breakfast Burritos
Breakfast Burritos

Breakfast Burritos

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EQUIPMENT: 13 inch French Skillet, Rotary Food Cutter

PREPARATION TIME: 30 minutes – makes 6 servings

1 pound (1 kg) Italian Sausage (Johnsonville Hot or Mild)
1 tablespoon chili powder
½ teaspoon cumin
1½ teaspoons paprika
2 tablespoons skim milk
6 whole eggs, beaten
12 8-inch tortillas
½ cup sharp cheddar cheese, julienne #3 cutting cone
½ small onion, chopped #2 cutting cone
2 tablespoons fresh Cilantro, chopped
1 cup Salsa (scroll down for recipe)

Preheat the 13-inch French Skillet over medium heat 350°F (180°C), remove the sausage from its casing and sauté with chili powder, cumin and paprika until cooked through and slightly browned.

While the sausage is cooking, combine the milk and eggs in the large mixing bowl and whisk together. Add the eggs to the 13-inch French Skillet and scramble with the sausage mixture. Cook thoroughly and remove from heat.

To serve, place 2 heaping tablespoons of egg and sausage mixture in individual tortilla shells, top with shredded cheese, chopped onion, cilantro and “burrito” roll. Add salsa to taste and serve immediately.

SALSA recipe

Yields: 2½ cups

Preparation Time: 10 minutes

Equipment: Kitchen Machine food cutter, 2-quart stainless Mixing Bowl

4 Roma or plum tomatoes
¼ cup fresh cilantro, chopped
1 medium white onion, peeled and chopped #2 blade
1 lime, juice of

Salt & pepper to taste (optional)

In the 2-quart mixing bowl, combine ingredients, serve at room temperature.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 134; Fat Grams 18; Carbohydrate Grams 21; Protein Grams 15; Cholesterol mg 0; Sodium mg 299.

THE POINT SYSTEM: Calorie Points 2; Protein Points 2; Fat Grams 18; Sodium Points 13; Fiber Points 0; Carbohydrate Points 1 ½; Cholesterol Points 0.