Egg and Meatless Sausage Burrito
Nutritional Breakdown with Mission Protein Plant Tortilla
Calories 462 (33% from fat)
Fat 17 gram
Saturated Fat 6 gram
Trans Fat 0 gram
Cholesterol 186 mg.
Sodium 1170 mg.
Carb. 43 gram
Fiber 15 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 44 gram
Nutritional Breakdown with all ingredients EXCEPT Tortilla so you can choose your own.
Calories 392 (32% from fat)
Fat 14 gram
Saturated Fat 5 gram
Trans Fat 0 gram
Cholesterol 186 mg.
Sodium 871 mg.
Carb. 28 gram
Fiber 4 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 37 gram
Ingredients
3 vegetarian sausage patties, cooked and chopped (We used Beyond Meat Beyond Breakfast Sausage.)
buttery cooking spray
2/3 cup chopped onion
1 1/3 cups diced tomato, divided
1/3 cup fat free cheddar, shredded
1/3 cup fat free mozarella, shredded
4 large egg whites, divided
2 large whole eggs, divided
2 Tbsp. green chiles, diced and divided
(We used La Preferida Organic Mild Green Chiles.)
10 Tbsp. fat free sour cream, divided
2 Mission Protein Plant Powered eight-inch tortillas
(We liked these because they had great flavor and more protein, but you can choose any tortilla you like.)
I watched a Tik Tok video where someone placed a tortilla ON TOP of eggs that were still cooking, so the eggs and tortilla bonded together. When I tried it, the result was a flawless merger between egg and tortilla.
It seems crazy, but it's one of the easiest ways to make a perfectly cooked breakfast burrito.
This recipe is higher in sodium. If you're on a low-sodium diet you should consider another option.
1. Heat a frying pan over medium-high heat. (I use a 9-inch pan for the entire process.) Place the frozen plant sausage patties in the pan and fry until caramelized, about 2 minutes per side (4-5 minutes total).
2. Cut up the sausage patties into small chunks and set aside.
3. Wipe out the frying pan and return to the stove. Put heat on medium and lightly coat the pan with buttery cooking spray.
4. Add the onions to the pan and cook, stirring occasionally, until they start to brown, about 4-6 minutes. Set aside.
5. Dice the tomato, divide into two dishes and set aside. Mix the cheddar and mozzarella cheeses together, split into two dishes and set aside. Open the can of diced green chiles and set aside. Once all the “stuffing” ingredients are prepped, you can start cooking the eggs.
6. Heat a 9-inch non-stick pan over medium heat. Once it’s warm, lightly coat it with buttery cooking spray.
7. Take two large egg whites and one whole egg, and whisk them together. Pour the eggs into the pan.
8. Sprinkle one of the dishes of shredded cheese over the eggs and let it cook for 1 minute.
9. Put the tortilla on TOP of the cheese and eggs that are cooking. Continue cooking for about one more minute, until the egg is set up around the edges.
10. The tortilla should be firmly attached to the eggs. Use a spatula to gently lift the egg around the edges and flip the tortilla over.
11. Quickly do the next four steps. Spread half the onions and one tablespoon of the diced green chiles on one side of the cooking tortilla.
12. Spread half the sausage over the onions.
13. Spread ONE-QUARTER of the tomatoes on the inside.
14. Add two tablespoons of sour cream.
15. Remove from the heat and roll the burrito up.
16. Top with three tablespoons sour cream and ONE-QUARTER of the tomatoes.
17. Repeat steps 6-16 for the second burrito, using up the remaining ingredients.
Yield: 2 Servings, 1 Burrito Per Serving
