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California Breakfast Burrito

March 19, 2018

These tasty bundles can also be frozen! Wrap in foil and freeze. Remove and warm for 1 1/2 – 2 min on high heat (or until warmed through). Sausage is fully cooked for easy preparation.

Print Recipe
California Breakfast Burrito
Prep Time 10 min
Cook Time 15 min
Servings
4 servings
Ingredients
  • 1 12 oz pkg al fresco Country-Style Breakfast Sausage
  • 1/2 red bell pepper
  • 1 clove minced garlic
  • 1 minced shallot
  • 6 eggs
  • 1 1/2 tablespoons milk
  • 1/4 teaspoon Black Pepper ground
  • 1/4 cup shredded cheddar cheese
  • 1 avocado sliced
  • 4 Maria & Ricardo’s 8” Whole Wheat tortillas
Prep Time 10 min
Cook Time 15 min
Servings
4 servings
Ingredients
  • 1 12 oz pkg al fresco Country-Style Breakfast Sausage
  • 1/2 red bell pepper
  • 1 clove minced garlic
  • 1 minced shallot
  • 6 eggs
  • 1 1/2 tablespoons milk
  • 1/4 teaspoon Black Pepper ground
  • 1/4 cup shredded cheddar cheese
  • 1 avocado sliced
  • 4 Maria & Ricardo’s 8” Whole Wheat tortillas
Instructions
  1. Dice al fresco sausage and red bell pepper in to small pieces. Cook together with garlic and shallots until heated through and pepper is lightly softened.
  2. Combine eggs and milk and a bowl and whisk until blended. Add mixture to pan with other items. Add black pepper to taste.
  3. Cook through until eggs are no longer runny. Add in cheese and cook until melted.
  4. Place 3 - 4 sliced avocados on each tortilla. Add 1/4 of the sausage and egg mixture on top of the avocado. Roll in both sides and fold up the top and bottom to ensure all items will not fall out.
  5. Place on a grill or in toaster oven and lightly toast (around 2 - 3 minutes per side). Serve and enjoy!
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A.B. Munroe Dairy
151 N. Brow Street
East Providence, RI 02914

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