Serves: 16 burritos
Ingredients
4 Russet Potatoes (Omit if on the HCL or PAN plan)
1 TBS Ghee
1 red pepper, chopped
1 green pepper, chopped
1 sweet onion, chopped
salt and pepper, to taste
1/2 TBSP taco seasoning
1-2 TBSP olive oil
Turkey Sausage
12 large eggs
1/2 cup unsweetened almond milk
1 cup organic white cheddar, shredded
16 ezekiel or gluten free wraps
Instructions
1. BREAKFAST POTATOES: Wash and poke holes in the potatoes. Bake at 375 for 45 minutes, or until fork tender. Dice warm potatoes into 1 inch cubes. In a large skillet, heat 1 TBSP of ghee and add peppers and onions. Season with salt and pepper. Sauté until onions begin to brown, about 5-7 minutes. Add potatoes, taco seasoning, and olive oil. Mix. Press potatoes firmly into the pan. Allow them to cook for 5-7 minutes until they become golden and crispy. Do not stir. Use a spatula to flip potatoes. Cook 5-7 additional minutes. Remove from heat. Set aside.
2. EGG SAUSAGE MIXTURE:In the same skillet, brown the turkey sausage until no longer pink. In a medium sized mixing bowl, whisk together eggs and milk. Season with salt and pepper. Pour egg mixture over cooked sausage. Add cheddar cheese. Cook over medium heat until eggs are light and fluffy. Use a rubber spatula to prevent eggs from sticking to the bottom and sides of pan (it will be VERY full). Cook until eggs are light and fluffy.. about 10 minutes.
3. ASSEMBLEY: Warm wraps in the microwave to make sure that they are soft and pliable. To each tortilla add egg/sausage mixture and sprinkle with breakfast potatoes. Wrap them up!
4. Enjoy!