Southwestern Breakfast Burritos
8 Servings

Ingredients

• 3 tbsp. — Villa Frizzoni 75/25 Blend Canola/EVOO, RFS Item 33388
  
• 2 oz. (1/2 cup) — Markon fresh sliced onions, RFS Item 79808
  
• 1 oz. (1/4 cup) — Markon green bell pepper, RFS Item 78248 & Red Bell Peppers, RFS Item 19350, sliced
  
• ¼ tsp. — Salt
  
• 8 oz. (1 cup) — SilverBrook Eggs, liquid, RFS Item 69028
  
• 8 oz. — Villa Frizzoni Sausage, crumbled RFS Item E6060
  
• 2 tsp. — San Pablo Ground Chipotle Pepper, RFS Item 25452
  
• 8 — San Pablo Tortillas, flour 6 inch, RFS Item 66004
  
• 1 cup — Cobblestone Market Cheddar Cheese, Mild Feather Shredded, RFS Item 71240
  
• 1 cup — San Pablo Thick 'n Chunky Salsa, Mild, RFS Item 49740
  
• 1 cup — Sour cream

Directions
1. Heat oil in a large sauté pan.
2. Add onions, green peppers, crumbled cooked sausage and salt. Cook until sausage is lightly browned, stirring as needed, drain.
3. Add eggs. Cook until eggs are set.
4. Sprinkle with Ground Chipotle Pepper and stir well.
5. Serve in a warmed tortilla with shredded cheese, salsa & sour cream.