Sausage Mushroom Breakfast Burritos

by Kait Nolan

Hubby has had a bit of breakfast ennui. He’s tired of muffins, tired of the sausage biscuits. So
we’re moving on to breakfast burritos. I recently read The Glycemic Load Diet (as I think hubby
has insulin resistance), which made sense as far as the condition it was describing but is an
utterly unrealistic diet and was clearly written by someone who knows nothing about food as a
foodie. In any event, I adapted a recipe I found in there (that didn’t even bother to mention what
size tortillas it called for), and doctored it to taste like, you know, real food. We were aiming for
something high protein and more filling than what he’d been eating for breakfast that would tide
him over longer on his 12 hour shifts. This makes 4 burritos at 414 calories and 28.5 grams of
fat. They’re worth 10 points on Weight Watchers if you’re counting. He’s a MAN so of course
he gets a lot of points. If you wanted to lower the point value, you need only replace some of the
eggs with egg whites or Egg Beaters and swap out some or all of the meat with other veggies
(like peppers and onions). You could also go with turkey sausage without problem I think.

Ingredients:

• 12 oz. reduced fat pork sausage

• 4 oz. Neufchatel cheese
• 6 eggs, beaten
• 4 oz. mushrooms, chopped
• 1/2 tsp chili powder
• 4 burrito size low carb, whole wheat tortillas

Directions:

1. Brown your sausage and break up into crumbles.

2. Add the mushrooms to the pan and saute about 3-5 minutes.
3. Add the chili powder and the cubed cheese and stir until cheese is melted and coats the
sausage and mushrooms.
4. Add the eggs and cook until set.
5. Meanwhile, place your tortillas in the microwave under a damp papertowel and nuke for
30 seconds.
6. Divide the filling into 4 portions and scoop it into each tortilla, folding over the ends and
rolling.
7. Serve immediately or wrap in plastic wrap and pop in the fridge.
8. If eating later, reheat for 1 minute in the microwave.

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