- Level: Intermediate
- Total: 50 min
- Active: 45 min
- Yield: 4 burritos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 950
- Total Fat
- 67 g
- Saturated Fat
- 21 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 14 g
- Sugar
- 10 g
- Protein
- 37 g
- Cholesterol
- 374 mg
- Sodium
- 1335 mg
- Level: Intermediate
- Total: 50 min
- Active: 45 min
- Yield: 4 burritos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 950
- Total Fat
- 67 g
- Saturated Fat
- 21 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 14 g
- Sugar
- 10 g
- Protein
- 37 g
- Cholesterol
- 374 mg
- Sodium
- 1335 mg
Ingredients
Pineapple Avocado Salsa:
Directions
- Preheat the oven to 250 degrees F.
- Place the tortillas on a baking sheet and heat in the oven until warmed through and softened, about 5 minutes.
- Meanwhile, using kitchen shears, cut the sausage links into 1/4-inch pieces. Heat a small skillet over medium-low heat until shimmering, about 2 minutes, then add the sausage and heat, stirring frequently, until warmed through, about 4 minutes. In a medium bowl, whisk the eggs. Add the chives, milk, salt, and pepper.
- In a medium nonstick skillet over medium heat, melt the butter, then add the egg mixture, and using a rubber spatula, push the eggs toward the center of the pan until the mixture is no longer runny. Add the cheese and gently toss until cooked to desired consistency.
- Divide the eggs evenly among the tortillas. Top with sausage and 2 tablespoons of the prepared Avocado Pineapple Salsa. Squeeze a lime wedge over the salsa, and add a dash of hot sauce if desired.
- Starting from one end, roll the tortilla once, then fold in the sides and continue rolling until fully enclosed.
Pineapple Avocado Salsa:
- Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add black pepper to taste.
Cook’s Note
Serve extra salsa on the side with bagel chips, or store in an airtight container in the refrigerator for up to a week. To make the burritos in the microwave: Place the sausage pieces in a microwave-safe container and cover with a damp paper towel to keep from drying out. Cook on high power for 2 minutes, or until heated through. Add the egg-butter mixture to another microwave-safe bowl and cook for 4 minutes, stirring halfway through. Place the tortillas on a plate, cover with a damp paper towel and an inverted plate, and cook on high for 15 seconds, or until softened. Build burritos as per the recipe.
