Egg and Spinach Breakfast Burritos

Ingredients

• 1 pound bulk lean turkey breakfast sausage
• 1 tablespoon canola oil
• 1 cup frozen cubed hash brown potatoes, thawed
• 1 small red onion, chopped
• 1 small sweet red pepper, chopped
• 6 cups (about 4 ounces) fresh spinach, coarsely chopped
• 6 large eggs, beaten
• 10 multigrain tortillas (8 inches), warmed
• 3/4 cup crumbled queso fresco or feta cheese
• Optional: Guacamole and salsa

Directions

1. In a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking it into crumbles; remove from pan.
2. In same skillet, heat oil. Add potatoes, onion and pepper; cook, stirring, until tender, 5-7 minutes. Add spinach; stir until wilted, 1-2 minutes. Add sausage and eggs; cook and stir until no liquid egg remains.
3. Spoon 1/2 cup filling across center of each tortilla; sprinkle with cheese. Fold bottom and sides over filling, and roll up. If desired, serve with guacamole and salsa.