4 large flour tortillas, burrito size
1 tablespoon Cabot Butter (Salted or Unsalted)
3 tablespoon whole milk or heavy cream
6 sausage links, cooked and cut into bite-sized pieces*
8 ounces Cabot Sharp Cheddar Cheese, grated (about 2 cups)
1 medium red onion, diced
2 bell peppers, seeded and diced
salt and pepper to taste
Cilantro (as much as desired!)
1 jar of salsa
*Optional substitutes: canned black beans, scrambled tofu, pre-cooked bacon, ground pork
Prep: 5 mins | Cook: 10 mins | Total: 15 mins
WHISK the eggs in a bowl.
MELT butter in medium size skillet. Add the eggs and cook over medium heat, whisking until they just begin to set.
ADD the milk or heavy cream and season with salt and pepper, to taste.
COOK until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
COOK your sausage links per the recommended cooking instructions. Cut into bite-sized pieces and set aside.
WARM the tortillas in the microwave for 30 seconds to make them easy to roll, then lay them out on a clean counter top to assemble.
SPREAD the cheese down the centers of the warmed tortillas; top with sausage, eggs, onions, bell peppers and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.
SERVE immediately with salsa.
TO FREEZE BURRITOS: Before assembling burritos, cool cooked eggs and veggies to room temperature to avoid sogginess. Assemble as above. Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, microwave for 4-6 minutes, turning halfway, or bake them at 400 degrees for 30-35 minutes, or until completely cooked through.
Recipe courtesy of Cabot Creamery Co-operative.