Green Chili Breakfast Burritos

Recipe by: Taste of Home Magazine

Breakfast, wrapped and ready to go!

Make This Recipe

5/8 cup Eggland's Best 100% Liquid Egg Whites

1 jalapeno pepper, seeded and minced

Dash cayenne pepper

4 breakfast turkey sausage links, casings removed

3/4 cup shredded reduced-fat Mexican cheese blend

1 can (4 ounces) chopped green chilies, drained

6 whole-wheat tortillas (8 inches) warmed

6 tablespoons salsa

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In a small bowl, whisk the eggs, egg whites, jalapeno and cayenne; set aside.
Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain.
Push sausage to the sides of the pan. Pour egg mixture into the center of the pan. Cook and stir until set. Sprinkle with cheese and chilies. Remove from the heat; cover and let stand until cheese is melted.
Place 1/3 cup mixture off-center on each tortilla. Fold sides and end over the filling and roll up. Top with salsa. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.