Andouille Egg Burritos

Andouille Egg Burritos
Taste Of Home Magazine
Ingredients
•1/4 cup chopped onion
•1 tablespoon butter
•3/4 pound fully cooked andouille sausage links, sliced
•1 tablespoon chopped green chilies
•1 jalapeno pepper, seeded and chopped
•8 eggs, lightly beaten
•1/8 teaspoon salt
•1/8 teaspoon pepper
•Dash cayenne pepper
•6 flour tortillas (8 inches), warmed
•3/4 cup shredded pepper Jack cheese
•Taco sauce, optional
Directions
•In a large skillet over medium heat, cook onion in butter until
•tender. Add the sausage, chilies and jalapeno; cook 4-5 minutes
•longer or until heated through. Add the eggs, salt, pepper and
•cayenne; cook and stir until the eggs are completely set.
•
•Spoon filling off center on each tortilla. Sprinkle each with 2
•tablespoons cheese. Fold sides and ends over filling and roll up.
•Serve with taco sauce if desired. Yield: 6 servings.