I wanted to make something easy for breakfast and a breakfast burrito is as easy as it gets!
I had sliced Italian sausage in the freezer and decided that would make for a yummy burrito.
My parents had given me a bag of gluten free tortillas by Mission. I had never seen them before and was more than happy to try them out. And I have to say it was like eating a gluten filled tortilla. It was really soft and very tasty! Now if only my stores here in Nevada carried them!
Scrambled Egg And Italian Sausage Burrito
2 large eggs
1/4 cup precooked gluten free hash browns
Salt & pepper to taste
1 tablespoon butter
1/4 cup sliced Italian sausage
1 slice American cheese
1 (8-inch) gluten free flour tortilla, gently warmed and kept covered until ready to use
3-4 slices of avocado
Break the eggs 1 at a time into a small mixing bowl and beat with a whisk or fork. Add salt and pepper and whisk well to combine. Set aside.
Heat a nonstick skillet, over medium-high heat. Add the sausage and cook. When the sausage is brown (no pink should be left), add the hash browns and cook 2 minutes.
Next add eggs and butter and cook, stirring constantly with a wooden spoon, until the eggs are just set, about 30 seconds.
Remove the skillet from the heat when eggs are scrambled to your liking
Spoon half of the filling down the center of the tortilla, add sliced avocado and top with cheese. Roll up the tortilla, burrito-style and place seam side down on a plate to keep the burrito closed.
Top with salsa or sour cream, if desired.