Sausage and pepper burritos with eggs and onions are topped with shredded Cheddar cheese and rolled up in wheat tortillas for a hearty on-the-go breakfast. Top with pico de gallo if desired.
Ingredients
- 4 linkss breakfast pork sausage , cut into 1/2-inch pieces
- 0.5 cups red bell pepper strips
- 0.5 cups green bell pepper strips
- 0.5 reds onion , sliced
- 4 eggs , beaten
- 4 , 8 inch
- 1 cup Kraft Creamy Melt shredded triple Cheddar with cream cheese
Instructions
-
1
Cook sausage, bell peppers, and onion in a medium nonstick skillet over medium heat until sausage is cooked through and vegetables are crisp-tender, 4 to 5 minutes. Remove from the skillet.
-
2
Add eggs to the skillet and cook, stirring occasionally, over medium heat until set, about 2 min. Stir in sausage mixture and top with shredded cheese.
-
3
Spoon onto tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Scalloped Potatoes with Bacon
These scalloped potatoes with bacon and sour cream were so popular I decided to share the recipe. I made it one night for a barbecue, and all the guys went nuts for it!
Crispy Chicken Salad with Yummy Honey Mustard Dressing
We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad. Chill dressing, covered, up to 1 week. Makes about 1 1/3 cups dressing.
Sunomono (Japanese Cucumber Salad)
Sunomono is a delicious and simple Japanese cucumber salad made with thinly sliced cucumbers in a sweet and sour vinegar dressing. It makes a refreshing salad or light side dish with salmon or pork.