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Ingredients
Mission Gluten Free Tortillas Soft Tacos
8 large eggs, beaten
1 package Johnsonville Mild Italian Sausage - gluten free
2 medium tomatoes, diced
1 jalapeno pepper, diced
¼ of small red onion, diced
¼ cup fresh cilantro, chopped
8 oz Mexican Blend Cheese
Daisy Sour Cream, optional - gluten free
olive oil
salt and pepper
Instructions
- Combine the tomatoes, red onions, jalapeno, cilantro in a medium bowl and season with salt and pepper. Set aside.
- Cook the sausage on medium heat about few minutes and set aside.
- In a nonstick pan, add a splash of olive oil and cook the eggs scrambled style and season with salt and pepper. Transfer to a plate.
- Heat a large cast iron pan over medium heat and heat the tortillas about 30 to 1 minute per side and stack them on a plate.
- Assemble the burritos, top tortillas with 2 to3 tablespoons of sausage, scrambled eggs, pico de gallo, cheese and sour cream.
- Roll it up. Continue with the rest of the tortillas. Serve
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