6 eggs
3 tablespoons reduced fat (2%) milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound Odom's Tennessee Pride® Mild Country Sausage, thawed if frozen
1/2 cup chopped yellow onion
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained
6 flour tortillas (10 inch), warmed
1 cup shredded Cheddar cheese
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Total Fat | 34 g | 52% |
| Saturated Fat | 13 g | 65% |
| Cholesterol | 258 mg | 86% |
| Sodium | 1206 mg | 50% |
| Carbohydrate | 40 g | 13% |
| Dietary Fiber | 2 g | 10% |
| Protein | 26 g | 53% |
| Vitamin C | 1 mg | 1% |
| Calcium | 269 mg | 27% |
| Iron | 5 mg | 26% |
| Vitamin A | 642 iu | 13% |
| Calories | 583 kcal | 29% |
| Sugars | 5 g | 1% |
Whisk together eggs, milk, salt and pepper in medium bowl until blended; set aside.
Heat large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes, stirring occasionally. Add onion and drained tomatoes; cook 2 minutes more or until onion is tender and sausage is crumbled and no longer pink. Drain. Remove mixture from skillet; set aside and keep warm.
Add egg mixture to skillet; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until almost set.
Spoon about 1/2 cup meat mixture down center of each tortilla. Top evenly with scrambled eggs and cheese. Fold in opposite sides of each tortilla; roll-up burrito-style. Cut in half to serve.
Sausage and Scrambled Egg Burritos
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