Southwest Breakfast Burritos
In this recipe, we've got Southwest flair with the seasoned scrambled eggs, freshly diced red pepper and punchy cilantro. And we've got the down-home comfort charm with spicy country sausage and extra-sharp Cheddar cheese. All rolled up into a million little pockets of glory.
Ingreadient
- 1 teaspoon extra-virgin olive oil, plus more for brushing
- 10 ounces breakfast sausage, casings removed
- 4 large eggs
- 1/4 cup milk
- 1 teaspoon cumin
- 1 teaspoon chili powder
- kosher salt and freshly ground black pepper
- eight 8-inch flour tortillas
- 8 ounces shredded extra-sharp cheddar (about 2 cups)
- 1 red bell pepper, diced
- 1 1/2 cups fresh cilantro leaves
- salsa and guacamole, for serving
Direction
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