Breakfast

Breakfast Burrito Filling is for Breakfast.

Breakfast Burrito Filling takes several minutes to prepare.

Breakfast Burrito Filling takes several minutes to cook.

Breakfast Burrito Filling makes 12 servings.

The ingredients for Breakfast Burrito Filling are:

1 lb of turkey sausage, casings removed
1 sweet red pepper, diced
1 medium onion, diced
32 oz liquid egg whites
4 oz canned diced green chilis
1 tbsp chili powder
1 tbsp oil

Here is how you make Breakfast Burrito Filling:

Cook the sausage in the oil until it is no longer pink, breaking it up into bite size pieces.Place in a 9x13 baking dish, and cover with onions and peppers. Mix up egg whites with chilis and chili powder. Pour over sausage, pepper, and onions.Bake uncovered for 30-35 mins (until set) at 350F. Once it is out of the oven and cools fora few minutes, use a spatula to break it up. I freeze mine, so I let it cool almost all the way before building the burritos. To do so, spoon about 1/2 cup of the mixture into a burrito wrap. Fold two ends over the burrito fillin, and then roll it up from the other side. I individually wrap each burrito in wax paper and them put them inside a freezer bag. My husband and I just put a couple in the refrigerator to thaw overnite and them pop them in the microwave for a minute to a minute and a half. Serve them with salsa, and you're good to go!The recipe I followed said it makes 10 servings-- I got closer to 12. I suppose it depends how thick you make your burritos. Nutrition-wise, I calculated the filling without the tortilla wrap since it completely depends what kind of wrap you use. The mixture is pretty tasty by itself-- that's what happened to the leftover filling after I ran out of wraps!Number of Servings: 12Recipe submitted by SparkPeople user CLOTHEDINLOVE.

The nutritional information for Breakfast Burrito Filling is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 120.4

• Total Fat: 4.7 g
• Cholesterol: 25.2 mg
• Sodium: 374.0 mg
• Total Carbs: 4.1 g
• Dietary Fiber: 0.7 g
• Protein: 15.1 g