Ingredients:

  • 1 lb lean turkey sausage
  • 10 large eggs
  • 1/4 cup skim milk
  • 2 cups frozen cubed hash browns, thawed
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 2 cups shredded sharp cheddar cheese
  • 10 large (10-inch) whole wheat tortillas
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium-high heat.
  2. Add the cubed hash browns to the skillet, cooking until the edges are golden-brown and crisp.
  3. Add the diced onion and red bell pepper, sautéing until the onion is translucent and the peppers have softened.
  4. Stir in the lean turkey sausage, breaking it apart with a spatula until browned and cooked through; remove the mixture from the pan and set aside to cool.
  5. Lower the heat to medium.
  6. Whisk eggs, milk, salt, and pepper in a mixing bowl until blended.
  7. Pour the egg mixture into the skillet, using a spatula to gently push eggs from the edges to the center to create soft curds.
  8. Remove eggs from heat just before they look fully set to allow residual heat to finish cooking.
  9. Lay a whole wheat tortilla flat and place a pinch of shredded cheese in the center.
  10. Add a scoop of the cooled meat and vegetable mixture, topped with the scrambled eggs.
  11. Fold the sides in and roll the tortilla tightly.
  12. Place the burrito seam-side down in the warm pan for 30 seconds to seal.