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Gluten Free Breakfast Burrito
Prep time
Cook time
Total time
Gluten Free Breakfast Burrito
Author: Jan Withington
Recipe type: Breakfast
Serves: 4
Ingredients
- Mission Gluten Free Tortillas Soft Tacos
- 8 large eggs, beaten
- 1 package Johnsonville Mild Italian Sausage - gluten free
- 2 medium tomatoes, diced
- 1 jalapeno pepper, diced
- ¼ of small red onion, diced
- ¼ cup fresh cilantro, chopped
- 8 oz Mexican Blend Cheese
- Daisy Sour Cream, optional - gluten free
- olive oil
- salt and pepper
Instructions
- Combine the tomatoes, red onions, jalapeno, cilantro in a medium bowl and season with salt and pepper. Set aside.
- Cook the sausage on medium heat about few minutes and set aside.
- In a nonstick pan, add a splash of olive oil and cook the eggs scrambled style and season with salt and pepper. Transfer to a plate.
- Heat a large cast iron pan over medium heat and heat the tortillas about 30 to 1 minute per side and stack them on a plate.
- Assemble the burritos, top tortillas with 2 to3 tablespoons of sausage, scrambled eggs, pico degallo, cheese and sour cream. Roll it up. Continue with the rest of the tortillas. Serve
1 comment
Looks delicious and healthy! I am gonna try! Thanks for sharing!