Egg Burritos

Makes:

12 burritos (5 qt.) slow cooker

Ingredients:

• 28 oz. O'Brien Potatoes, frozen, thawed
• 12 oz. (3/4 pound) Turkey Sausage, browned, drained
• 8 oz. (2 cup) Cheddar Cheese, sharp, shredded
• 12 eggs (2 1/2 cup) Eggs, large or pasteurized liquid eggs
• 1/2 cup Milk
• 1/4 tsp. Seasoned Salt
• 1/8 tsp. Pepper
• 12 Tortillas*, 8-10 inch (use whole wheat/corn to count as your whole grain for the day).
• 3 cups Salsa, (to count as a full vegetable serving)

Directions:

1. Layer potatoes, sausage, and cheese in the slow cooker.
2. Whisk together eggs, milk, seasoned salt, and pepper.
3. Pour evenly over top.
4. Cook on low until a food thermometer reads 160 degrees, about 3 3/4-4 1/4 hours.
5. Uncover. Let stand 10 minutes.
6. Portion 3/4 cup (#5 scoop) onto each tortilla.
7. Add 1/4 cup salsa for a full vegetable serving at breakfast for ages 3+ and lunch ages 6+.
8. Roll up and serve.

Serve:

1 burrito = 3 oz. meat alternate, 1 oz. eq. grain serving, and *1/4 cup vegetable.
(*1/2 cup if served with 1/4 cup salsa)