COAT large nonstick skillet with cooking spray. COOK sausage over medium heat, breaking into crumbles, until browned and cooked through. POUR OFF all but 1 Tbsp. drippings. ADD bell pepper; sauté until softened, about 4 minutes.
POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly.
SPOON egg mixture into center of tortillas, dividing evenly; SPRINKLE with cheese. FOLD in sides of tortillas, then roll up burrito-style.
Tortillas can be stacked and heated in microwave oven, about 30 seconds.
This recipe is an excellent source of protein and choline, and a good source of vitamin A
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.