Andouille Breakfast Burrito

Money has been a little tight lately, but I'm lucky enough to work at a place where I get quite a bit of free food. At the co-op where I work they cull vegetables that are slightly less than perfect, and I get to take these little orphans and make them feel wanted. The other night, I invited my brother Ben over to dinner. I'm lucky that he is usually hungry and will eat almost anything. I looked in my fridge and at the wilted vegetables before me, and I came up with a plan: breakfast burritos. For me, the breakfast burrito is a great standby. If you have eggs and flour tortillas, you can essentially turn your frail veggies into a delicious and filling meal. 

Andouille Breakfast Burrito

2 green onions, thinly sliced

1 jalapeno, deseeed and minced

1 Andouille sausage, cut into 1/4" bite size pieces

1 T. olive oil

3 eggs

2 t. oregano

splash of milk

salt and pepper to taste

1 small tomato, roughly chopped

2 flour tortillas

cheddar cheese

salsa

guacamole

Saute green onions, jalapeno, and Andouille sausage on medium heat. Meanwhile, beat eggs, milk, oregano, and salt and pepper with a whisk. Spread sausage mixture evenly over the bottom of the saute pan and pour the egg mixture slowly over the top. Let egg mixture firm up slightly, and then continue to pull the egg from the side of the pan, tilting the pan to redistribute the egg mixture. When the eggs are firm, split the mixture into two and place into respective tortillas. Wrap the mix like you would a burrito and place seam side down in a baking pan. Place in the oven on broil and watch carefully until the tops brown slightly. Sprinkle with cheese and place under the broiler until it melts. Serve with salsa and guacamole.