INGREDIENTS
400g sweet potatoes cubed into 1/2” pieces
1 yellow onion peeled and cubed into 1/2” pieces
1 red bell pepper seeded and cut in 1” pieces
1 Tbsp. coconut oil
1/2 tsp. salt
1/2 tsp. chipotle powder omit if you prefer less spice
2 jalapenos
1 lb lean turkey sausage
5 oz. your choice of cheese goat cheese or mature cheddar
6 extra large eggs
2/3 c. milk
salt and pepper to taste
10 8 ” whole grain tortillas Non-fat plain Greek yogurt – optional
METHOD
- Preheat oven to 400 degrees
- Arrange the sweet potato, onion and bell pepper on a lined baking sheet. Toss wtih olive oil, salt and chipotle powder. Bake at 400° for 35 min, tossing once half way through.
- In a large non-stick skillet over medium-high heat, cook the jalapeño for 1 minute. Add the sausage and cook for an additional 5-7 minutes until cooked through and crumbled. Set aside and let cool.
- Meanwhile in a separate non-stick skillet, cook the eggs, milk and a dash of salt and pepper over low heat, stirring constantly until the eggs are light and fluffy. Remove from the heat and set aside.
- To assemble the burritos, top each tortilla with 1/4 c. eggs, 1/4 c. veggies, a scant 1/4 c. turkey sausage and 1/2 oz of your favorite cheese.
- Tuck the edges of the tortilla towards the center and roll into a burrito.
- OPTIONAL - Add a smear of Greek yogurt on the end flap of the burrito so it stays securely closed.
- Enjoy immediately or roll in a piece of tinfoil and package in an airtight container. Store frozen for up to 2 months.
- REHEATING - Unwrap a burrito and heat it in a skillet over medium heat for 2-3 minutes on each side -OR- bake it in the oven in the tinfoil for 15-20 minutes.
Makes 8 servings
Calories: 300 C23 P27 F16