1 lb. Jimmy Dean sage sausage, chopped
1 lb. pork chorizo sausage, chopped
olive oil
1 red onion, chopped
1 poblano pepper, chopped
1 (4 oz.) can green chilies
1 (20 oz.) bag shredded hash browns (I use southwest style)
2 (16 oz. ea.) cartons egg beaters (southwest too!)
chipotle salsa (Herdez or Pace)
whole grain tortillas

Pour olive oil in preheated skillet and cook up the sausages together.

Remove the cooked meat, keeping the oil and drippings in the skillet. Set aside.

Sauté the chopped onions, pepper and green chilies in the pan drippings.

Remove sautéed onions and chilies from the pan, keeping the drippings.

Fry the hash browns in the remainder of the dripping unto browned - add more olive oil as needed.

Remove the cooked hash browns and set aside, keeping the drippings.

Then pour in the eggs and add some more olive oil to cook. Also add the cooked onions and chilies, Also add the meat and the hash browns and scramble all this together.

After all is cooked, steam the tortillas over the mixture then spoon two serving spoon full's into each burrito and roll them up - add chipotle salsa as needed.

Serve with chilled tomato or orange juice. Enjoy!

Submitted by: Roger Duncan