Maple Sausage Breakfast Burritos

Name: Maple Sausage Breakfast Burritos
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 10
Cuisine: Mexican
Ingredients: 118 milliliters cream cheese, room temperature; 8 eggs, lightly beaten; 10 10-inchs (10 inch) flour tortillas; 59 milliliters thinly sliced green onion; 118 milliliters grated Monterey Jack cheese; 454 grams Bob Evans® Maple Sausage Roll; 118 milliliters diced red or green pepper; 237 milliliters salsa

The recipe Maple Sausage Breakfast Burritos is ready in approximately 25 minutes and is definitely an outstanding vegetarian option for lovers of Mexican food. This recipe makes 10 servings with 454 calories, 13g of protein, and 14g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up cream cheese, eggs, monterey jack cheese, and a few other things to make it today. To use up the maple you could follow this main course with the Maple-walnut Cupcakes as a dessert. It works well as a main course.

Instructions

Wrap tortillas in foil and place in 300 degree F oven to warm.

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Wrap

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Aluminum Foil

Oven

Crumble and cook sausage and peppers in skillet over medium heat until browned.

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Peppers

Sausage

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Frying Pan

Pour in beaten eggs and onion and continue to cook.

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Onion

Egg

In a separate bowl, combine cream cheese and Monterey Jack cheese.

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Monterey Jack Cheese

Cream Cheese

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Bowl

On each tortilla, spread a thin layer of cheese mixture. Top with sausage and peppers mixture.

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Tortilla

Peppers

Sausage

Cheese

Spread

Roll up and serve with salsa.

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Salsa

Roll

Equipment

Ingredients

Servings:

118milliliters

cream cheese, room temperature 8

eggs, lightly beaten 1010-inchs

(10 inch) flour tortillas 59milliliters

thinly sliced green onion 118milliliters

grated Monterey Jack cheese 454grams

Bob Evans® Maple Sausage Roll 118milliliters

diced red or green pepper 237milliliters

salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.