Recipes

• 1 pkg (12 oz/375 g)
  Lilydale^® Chicken Breakfast Sausages, cut into 1/2-inch (1 cm) pieces
• 1 tbsp (30 mL)
  olive oil
• 1
  onion, sliced
• 1
  sweet red pepper, cut into strips
• 1
  green bell pepper, cut into strips
• 9
  eggs, beaten
• 6
  large soft flour tortillas, warmed
• 1 1/4 cup (300 mL)
  shredded Cheddar or Monterey Jack cheese
• 1/4 cup (60 mL)
  chopped green onion or cilantro

1. Heat oil in large skillet set over medium heat. Sauté Lilydale^® Chicken Breakfast Sausages, onion, red and green peppers for 10 minutes or until sausages are cooked through. Transfer to plate; cover and keep warm.
2. Add eggs to skillet. Cook, stirring, for 2 minutes or until soft curds form and eggs are set.
3. Warm tortilla.
4. Lay a tortilla on a plate and place a ¼ cup of scrambled eggs and top with Lilydale^® Chicken Breakfast Sausage mixture. Sprinkle with cheese and green onion. Repeat with remaining tortillas.

For a grab-and-go breakfast, roll the tortillas around the filling burrito-style; wrap tightly in aluminum foil and freeze. To eat, remove foil, wrap burrito in paper towel and microwave on HIGH for 2 minutes or until heated through.