Name: Breakfast Burrito, Turkey Sausage, Potato, 2% Velveeta Cheese, Egg Beaters
Prep time: 30 min
Total time: 1 h
Yield: 16
Cuisine: not set
Ingredients: 251 grams Potato Frozen Hash fully cooked weight, 430 pre cook weight; 264 grams Turkey Sausage Cooked Fat drained out, 440 g pre cook weight; 190 grams 2% Velveeta 8 oz chunk pre cook weight; 690 grams Egg Beaters Entire 32 oz carton, pre cooked weight; 1120 grams Large Flour Tortilla Burrito 16x Misson Flour 70g burrtio; 302 grams Kraft 2% deluxe sliced cheese 16x slices

by eschloegeljr

Homemade version of a healthy breakfast burrito. Make large batches to freeze for quick breakfast that i microwave while getting ready for work.

INGREDIENTS

251 grams Potato ; Frozen Hash fully cooked weight, 430 pre cook weight
264 grams Turkey Sausage ; Cooked Fat drained out, 440 g pre cook weight
190 grams 2% Velveeta ; 8 oz chunk pre cook weight
690 grams Egg Beaters ; Entire 32 oz carton, pre cooked weight
1120 grams Large Flour Tortilla Burrito ; 16x Misson Flour 70g burrtio
302 grams Kraft 2% deluxe sliced cheese ; 16x slices

Servings

INSTRUCTIONS

Weighed before and after cooking

Cook Turkey sausage ( Pre 440 g), use potato masher to get large chunks mashed up. Drain ( Post 383 g ) and let cool to touch, use a salad spinner to get as much fat out as possible ( Post Final 264 g ). Set aside till ready to combine.

Cook frozen Hash browns ( Pre 430 g ) as directed till lightly brown and no longer sticks ( Post 251 g ). Set aside till ready to combine.

Cube ( Pre 250 g ) of 2% Velvetta cheese and set aside for Eggs.

Heat Skillet to Med heat and pour entire 32 oz container of Egg Beaters. Stir while cooking, scraping bottom to scramble. When Eggs are about 75% cooked add cheese and carefully mix till cheese is melted and eggs are mostly cooked. Set aside to cool.

In a large bowl mix everything together.

Final weights after cooking ( Turkey sausage -264 g / Potato 251 g / Egg Beater & Cheese cooked 879 g )

Total weight of mix 1397 g, divided into 16 wraps = 87 g in each burrito.

use square sheet of Foil, take one Tortilla and lay flat, take 1 slice of cheese and break in half, lay together for long piece ruffly size of wrapped burrito. Add mixture and roll into burrito, Wrap in foil use freezer tape to hold together, Label and freeze.

In the morning before getting ready unwrap frozen burrito and place in microwave on paper towel. Set microwave for 6 min on power 30%. After getting ready and about to head out the door microwave full power for 30/45 seconds.

Carefully remove hot burrito and re-wrap in original foil for portable breakfast.

NOTES

Use salad spinner to get all the fat out of the cooked turkey sausage.

Alert editor

Breakfast Burrito, Turkey Sausage, Potato, 2% Velveeta Cheese, Egg Beaters

251 grams Potato Frozen Hash fully cooked weight, 430 pre cook weight
264 grams Turkey Sausage  Cooked Fat drained out, 440 g pre cook weight
190 grams 2% Velveeta 8 oz chunk pre cook weight
690 grams Egg Beaters Entire 32 oz carton, pre cooked weight
1120 grams Large Flour Tortilla Burrito  16x Misson Flour 70g burrtio
302 grams Kraft 2% deluxe sliced cheese 16x slices

Weighed before and after cooking
Cook Turkey sausage ( Pre 440 g), use potato masher to get large chunks mashed up. Drain ( Post 383 g ) and let cool to touch, use a salad spinner to get as much fat out as possible ( Post Final 264 g ).  Set aside till ready to combine.
Cook frozen Hash browns ( Pre 430 g ) as directed till lightly brown and no longer sticks ( Post 251 g ).  Set aside till ready to combine.
Cube ( Pre 250 g ) of 2% Velvetta cheese and set aside for Eggs.
Heat Skillet to Med heat and pour entire 32 oz container of Egg Beaters. Stir while cooking, scraping bottom to scramble. When Eggs are about 75% cooked add cheese and carefully mix till cheese is melted and eggs are mostly cooked.  Set aside to cool.
In a large bowl mix everything together.
Final weights after cooking ( Turkey sausage -264 g / Potato 251 g / Egg Beater & Cheese cooked 879 g )
Total weight of mix 1397 g, divided into 16 wraps = 87 g in each burrito.
use square sheet of Foil, take one Tortilla and lay flat, take 1 slice of cheese and break in half, lay together for long piece ruffly size of wrapped burrito. Add mixture and roll into burrito, Wrap in foil use freezer tape to hold together, Label and freeze.
In the morning before getting ready unwrap frozen burrito and place in microwave on paper towel. Set microwave for 6 min on power 30%. After getting ready and about to head out the door microwave full power for 30/45 seconds.
Carefully remove hot burrito and re-wrap in original foil for portable breakfast.

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eschloegeljr

Nutrition

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Serving Size: 1 Serving (176g)
Recipe Makes: 16 Servings

Calories: 357
Calories from Fat: 99 (28%)

Amt Per Serving		% DV

	Total Fat 11g	15 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.3g
Cholesterol 31.8mg		10 %
Sodium 969.5mg		33 %
Potassium 183.1mg		5 %
Total Carbohydrate 42.4g		12 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 42.1g
Protein 20.7g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 357

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