Country Scrambled Breakfast Burritos

 

1/4

lb. bulk turkey breakfast sausage

1/4

cup chopped onion

2

small red potatoes, unpeeled, diced (3/4 cup)

1

(8-oz.) carton (1 cup) refrigerated or frozen fat-free egg product, thawed, or 4 eggs, beaten

4

(8-inch) flour tortillas

4

tablespoons reduced-fat smoky Cheddar cold pack cheese food

• 1 Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray.
• 2 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add sausage, onion and potatoes; cook 8 to 10 minutes or until sausage is no longer pink and vegetables are tender, stirring frequently. Remove from skillet; cover to keep warm.
• 3 Add egg product to same skillet; cook 3 to 5 minutes or until firm but moist, stirring frequently.
• 4 Spread each tortilla with 1 tablespoon cheese food; spread to within 1/2 inch of edge. Place on sprayed cookie sheet. Spoon 1/4 of egg product and 1/4 of sausage mixture down center of each tortilla. Fold bottom of each tortilla up over filling; fold right side to center. Fold left side over right side. Secure with wooden toothpick.
• 5 Bake at 375°F. for 3 to 4 minutes or until cheese is melted. If desired, serve with salsa.