Breakfast Burrito Pockets

Breakfast Burrito Pockets

div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-QgCqnCpmit8/UHSRwwxvodI/AAAAAAAACoI/vEsbmk191WI/s1600/Recently+Updated61.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="360" src="http://3.bp.blogspot.com/-QgCqnCpmit8/UHSRwwxvodI/AAAAAAAACoI/vEsbmk191WI/s640/Recently+Updated61.jpg" width="640" //a/divServing: 5br /div style="text-align: center;"Ingredients/divdiv style="text-align: center;"1.10 mini tortilla's/divdiv style="text-align: center;"2. 10 morning star sausages/divdiv style="text-align: center;"3. 10 teaspoons of cheddar cheese/divdiv style="text-align: center;"4. 1 avocado/divdiv style="text-align: center;"5. 10 teaspoons of pinto beans/divdiv style="text-align: center;"6. onion powder to taste/divdiv style="text-align: center;"7. 4 eggsbr /br /Directionsbr /1. Pre heat oven to 250 degreesbr /2. Scramble and fry eggs.br /3. Chop sausage into eggs, and once cooked, set aside.br /4. On a baking sheet, lay out tortillas wraps.br /5. Add a teaspoon of cheddar cheese, pinto beans in the middle of each wrap.br /6. Add a spoonful of egg/sausage mixture to each wrap.br /7.  Add a slice of avocado to each wrap, and sprinkle onion powder. br /8. Fold the wrap on each side in order to make a square shape.  Flip over so the flaps are facing downward toward the baking sheet. br /9.  Place in the oven for 10 minutes.br /*Serves well with salsa, sour cream, and guacamole.     /div

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