I love making breakfast burritos and the fact that you can add whatever you want, roll it up, and it’ll taste pretty much awesome! If you’re on the go, you can wrap them up in tin foil and take it with you. Plus, you can use your dinner leftovers in them. They’re just fun to make and by switching them up, you’ll never get sick of them. They’re good for dinner as well.
Ingredients: *1 Medium Sweet Potato Peeled & Diced, *1/2 Medium Onion, Chopped, *1 Green Bell Pepper, Diced, *4 Roma Tomatoes, *Diced, 3 *Tablespoons Pimento Cheese, *3 Applegate Chicken Apple Sausage Links, *3 Eggs, *Almond Milk, *Garlic Powder, *Garlic & Herb Seasoning, *Low Carb Wrap.
-Saute the peppers and onions with 2 tablespoons of olive oil and 1/2 tsp of garlic powder.
-After the onions and peppers are sautéed, add in the sweet potatoes and chopped tomatoes.
-Add 1 teaspoon garlic and herb seasoning.
-Scramble 3 eggs and 4 tablespoons of almond milk together.
-Place tortilla on a greased skillet and spread pimento cheese on the bottom. Let the tortilla harden and the cheese melt.
-When the tortilla is brown and crisp, add 3/4 cup of the sautéed veggies and potatoes onto the wrap.
-Add 1/2 cup of eggs and 2 crumbled Applegate chicken apple sausage links.
-You can add cheese or sauces on top before wrapping it up if you want.
-Carefully roll the burrito up and cut in half!