Ingredients

• 4 (10-inch) large flour tortillas, warmed
• 1 T vegetable oil
• 6 eggs, mixed in a small bowl
• 1 cup Cloverdale Tangy Summer Sausage, diced into 1/4 inch pieces
• ½ t salt
• ¼ t freshly cracked pepper
• 1 T vegetable oil
• 1 cup assorted bell peppers (red, yellow, orange), cut into ¼ inch slices
• ¼ cup sliced Anaheim pepper
• 2 cups hash browns, prepared according to package directions
• 1 cup shredded Mexican-style cheese
• 1 avocado, sliced into ¼ inch slices, dipped in lemon juice
• ½ cup chopped fresh cilantro leaves
• Salsa, Sour Cream, and Guacamole as needed

Instructions

In a 10 inch non-stick skillet, over medium high heat, place 1 T vegetable oil. Add eggs, Tangy Summer Sausage, salt and pepper. Cook, stirring occasionally, until eggs are cooked and soft (4-6 minutes). Set aside; keep warm.

In same skillet, over medium high heat, place 1 T vegetable oil. Add bell peppers and Anaheim pepper. Cook, stirring frequently until vegetables are slightly soft (3-4 minutes). Add red onion; continue cooking, stirring frequently, until onions are softened (2-3 minutes). Set aside; keep warm.

On one warmed tortilla, down center, layer the following ingredients: ½ cup hash browns, about ½ cup scrambled eggs and Tangy Summer Sausage, ½ cup pepper and onion mixture, ¼ cup shredded cheese, 3-4 slices avocado, and 2 T cilantro. Fold edges over and secure with wooded pick, if desired.

Repeat with remaining tortillas and ingredients. Serve with salsa, sour cream and guacamole, if desired.

https://www.cloverdalefoods.com/big-flavor-stuffed-breakfast-burrito/