Burrito Breakfast

This breakfast's a wrap! The whole family will enjoy this flavorful breakfast.

Ingredients

		flour tortillas (7"or 9" in diameter or substitute with whole grain tortillas)
1		large tomato (seeded and diced)
¹⁄₂		of one red bell pepper (seeded and diced)
¹⁄₂		of one small sweet or white onion (or substitute with scallions or chives)
1		small ripe Hass avocado (sliced)
4		small turkey sausages (cut into 1" pieces)
4		large eggs (or substitute with only egg whites)
1	tsp	lime juice
2	tbsp	jalapeños (seeded and diced or substitute with green bell peppers)
1	tbsp	cilantro (chopped)
2	tbsp	canola oil or almond oil
1	c	Stonyfield Organic Plain Whole Milk Yogurt
1	c	Monterey Jack cheese or cheddar shredded (optional)
2	c	potato hash (frozen)
		Salt and pepper to taste

Turn on the oven or toaster oven to bake at 180°to 200°.
Cover all 4 tortillas together with a damp paper towel or a clean damp towel placing them on a baking tray and in the oven.
Please make sure not to turn on the broil, to avoid fire.
Prep the ingredients by washing and dicing the tomato, peppers, onion, avocado and cilantro.
Add lime juice to the sliced avocados to prevent oxidation, or browning.
Using a skillet over medium high heat, add one tablespoon of oil.
Sauté potato hash until golden brown.
Transfer potatoes into a bowl and sprinkle with salt.
Using the same skillet, add the remaining 1 tablespoon of oil and sauté turkey sausages until well done according to recommended time on the package.
Add the onions and peppers and sauté for another minute.
Add a pinch of salt, tomatoes and eggs.
Start scrambling the eggs with all the sautéed ingredients until eggs are firm, 1 or 2 minutes.
Turn off the heat and fold in 1 cup of yogurt, chopped cilantro and season with black pepper to taste.
Remove tortillas from the oven and start assembling with potatoes, scrambled egg mixture, cheese and slices of avocado.
Fold tortillas, cut in half and serve.