McDonald's Copycat Breakfast Burritos

Ingredients:Servings:


4 Servings Size


1 (4 ounce) breakfast sausage

1 tablespoon minced white onions

1/2 tablespoon minced mild green chilies (canned)

4 eggs, beaten

salt

pepper

32 inches flour tortillas

4 slices American cheese


Directions:Prep Time: 10 mins

Total Time: 25 mins

1 Preheat a skillet over medium heat.
 2 Crumble the sausage into the pan, then add the onion.
3 Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
4 Add the mild green chilies and continue to sauté for 1 minute more.
5 Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
6 Add a dash of salt and pepper.
 7 Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
 8 Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
 9 To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla.
 10 Fold one side of the tortilla over the filling, then fold up about two inches of one end.
11 Fold over the other side of the tortilla to complete the burrito (one end should remain open).

12 Serve hot with salsa on the side, if desired.
13 Repeat with remaining ingredients.
  Makes 4 burritos.

Southwestern Bean Salad

(Chilled Salad)


1 can kidney beans, rinsed and drained

1 can black beans, rinsed and drained

2 celery ribs, sliced

1 medium red onion, diced

1 medium tomato, diced

1 cup corn, fresh or frozen*, thawed

Dressing:

3/4 cup thick and chunky salsa

1/4 cup vegetable oil

1/4 cup lime juice

1 1/2 tsp. chili powder

1 tsp. salt, optional

1/2 tsp. ground cumin

In a large mixing bowl, combine the beans, celery, onion, tomato, and corn. Prepare the dressing in a small bowl or jar. Mix well. Pour the dressing over the bean mixture and toss to coat. Cover and chill for at least 2 hours.



Sensational Summer Salads by Marilyn Moll, The Urban Homemaker; copied from Menus 4 Moms