Italian Chicken Sausage Breakfast Burrito

Preheat the oven to 300°F

In a small frying pan over medium-high heat add the sausages and Vignoli Mesquite Smoke Infused EVOO then roll the sausages around to coat in the oil. Cover the pan and fry for 5 minutes, to brown and cook, uncover the pan, turn the sausages, and continue to cook for 5 more minutes, until evenly golden and cooked through. Remove from heat. Transfer the sausages to an oven-proof plate and transfer them to the oven to keep warm.

In a small bowl crack the eggs and whisk with 2 Tbsp of Vignoli IGP Sicilia EVOO, salt and pepper, until fully combined and frothy. Place the frying pan back over medium-high heat and add the remaining 2 Tbsp of Vignoli IGP Sicilia EVOO. When the pan is hot, pour in the eggs. With a spatula, stir and scramble the eggs until fully cooked. Remove from heat and sprinkle with half the mozzarella cheese and mix together.

Place a tortilla on a cutting board. Add half the eggs in a thick line in the first third of the tortilla, then sprinkle the eggs with half the remaining cheese. Top with two sausage links, half the tomatoes, half the red onion, half the avocado slices, half the Vignoli Mixed Grill Vegetables and half the baby spinach. Drizzle all the ingredients with 1 Tbsp of Vignoli Sicilia EVOO.

Pull up the sides of the tortilla shell and pull the long side of the tortilla over the eggs to wrap and fold. Turn the burrito seam side down and cut it in half. Place on an oven-proof serving plate. Place in the oven to keep warm, while building the second burrito.

Repeat steps 4 and 5 with the second tortilla and remaining ingredients. Serve immediately.