Heat canola oil in a large skillet over medium-high heat. Add the chicken sausage and sauté until browned. Remove from the pan and set aside. To the skillet, add onions and sauté until soft, about 3 to 5 minutes. Add sweet potato and cook for another 5 to 7 minutes. Add in salt and black pepper and ½ cup water and cook, scraping up any browned bits, until sweet potatoes are cooked through and liquid is absorbed, adding more water as needed. Stir in corn and cook until just heated through. Remove from heat and allow to cool.
To assemble, lay out the 8 tortillas and evenly divide scrambled eggs in the center of each wrap. Add about 4-5 chicken sausage slices on top of the scrambled eggs to each wrap. Continue layering with 2 Tbsp. of the sweet potato-corn mixture, 1 Tbsp. shredded cheddar cheese, and 2 Tbsp. Sprinkles®. To roll each burrito, begin by folding up the bottom of the wrap to cover the filling. Fold in opposite sides of the wrap and roll up.
To freeze, wrap each burrito with heavy duty foil then place in the freezer. Remove foil to reheat in the microwave or keep the foil on and reheat in a 325ºF oven for about 20 minutes.
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