Breakfast Burrito


Pico de Gallo:
2 plum tomatoes, diced
1/2 jalapeno, diced, seeded if desired
1/2 small sweet onion, diced
1/4 cup fresh cilantro leaves, roughly chopped, reserving some for garnish
Juice of 1/4 lime

Cooking spray
6 ounce turkey sausage or 6 ounces Canadian Bacon
1/3 cup yellow pepper, chopped
2/3 cup sliced mushrooms
4 large eggs
1 cup egg substitutes
1/2 cup finely shredded Cheddar or Mexican blend cheese
4 large burrito-size tortillas
1/2 avocado, sliced
¼ cup light sour cream


For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.

For the burritos: In a large skillet, add sausage and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. If using Canadian bacon, heat in microwave or skillet.

Whisk together the eggs and egg substitutes in a medium bowl, then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Add yellow pepper and mushrooms, sauté until tender. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.

Warm tortillas. Spread each tortilla with 1 tablespoon each sour cream. Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and either the sausage or Canadian Bacon. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side, if desired.

Yield: 4 servings