Saturday Morning Breakfast Burritos

By substituting a few of the "empty calorie" items in traditional breakfast burritos with healthier items, these burritos taste incredible. As long as you keep your portions in check (huge problem for me), they are pretty good for you. I make these burritos for breakfast nearly every weekend, and my boyfriend can't seem to get enough of them! Who needs McDonalds processed crap when with a little love, you can have these?

This recipe yields A LOT of filling. Enough for about 8 small burritos using 8" tortillas. Like I said, my boyfriend eats a lot (he's 7 feet tall, so he can afford to). But the filling can be refrigerated and eaten for breakfast over the next few days if you don't have a 7-foot garbage disposal living with you. Or you can always use less onion, less eggs, etc.

Ingredients:
Whole Wheat Tortillas
1/2 to 1 Yellow onion (I love onions, so I use 1)
1 medium Sweet potato (the yellow ones, yams are orange)
1 tsp. Olive oil
4 Vegetarian breakfast sausage patties (I use Morningstar Farms)
6 Eggs
2 Tbsps. Milk (whatever you keep on hand, anything from N.F. to 1/2 and 1/2 works)
1/4 c. Green onion
2 handfulls fresh Spinach leaves
1/2 Tbsp. Butter
Salt and Pepper
Salsa/hot sauce/lime/avocado/cilantro/cheese-whatever toppings you like

*Side Note* I guess I should have mentioned this before, but when I use salt in a recipe, I use Kosher Salt exclusively. If you don't use Kosher Salt, I suggest going out and getting a box. Iodized is horrible, and is WAY more salty then Kosher.

Directions:
Chop onion and sweet potato into small cubes. Heat 1 tsp. olive oil in a large skillet on medium high heat, and add onions when the oil is hot. I like to let my onions get some carmelization on them, so I keep the heat pretty high, but stir them before they start to burn. Once the onions are soft and brownish, add the sweet potato cubes, and season with salt and pepper. Cook for a few minutes on medium high. If they start sticking to the pan, no worries. Turn heat down to medium, cover skillet and cook until potatoes are tender (5 min?) They should cook pretty quick since they are small in size. While the sweet potatoes are cooking, microwave the 4 sausage patties until hot and heated all the way through. Chop sausage patties into small pieces. When the sweet potatoes are done, remove from heat and add chopped sausage patties (keep covered).

In a medium sized bowl, break the eggs, add two tbsps. milk, and a sprinkle of salt and pepper. Using a whisk, stir the eggs and milk until smooth and combined.

Chop green onions (both green and white parts). In a separate large skillet, melt 1/2 tbsp. butter on medium heat. Add green onions after the butter has melted and started to bubble. Stir green onions and add eggs to pan once green onions become fragrant. After a minute or so, scrape the bottom of the pan to loosen any cooked egg. Repeat this process until the eggs are almost cooked (some little liquid egg remains) add 2 handfulls of spinach and continue cooking until spinach wilts and eggs cook a little more. Add the onion/sweet potato/sausage mixture to your eggs and stir well. You should have a colorful sloppy mess of eggs, onions, sausage, potatoes and spinach.

Warm as many tortillas as you need (start with 2 per person) in the microwave. Add a heaping 1/3 c. (maybe more like 1/2 c.) of filling to the center of the tortilla. Top with your favorite ingredients- lately we have been on an La Victoria green salsa kick...OMG, so good! But hot sauce, shredded cheese, avocado, lime, cilantro, etc. work great too. After your filling and toppings are in place, wrap up by folding 2 ends of the tortilla inward and holding in place as you roll the remaining tortilla around the filling. This takes some practice. I did some quick internet sleuthing and found a how-to video, skip to 1:06 for the lesson in rolling.