Notes: Great for a weekend breakfast after a week of cereal.
Ingredients:
½ tube vegetarian breakfast sausage
8 ounces frozen, fat-free hash brown potatoes
6 corn tortillas
Directions:
Sauté the sausage in a nonstick skillet on medium heat for 5 minutes until browned and crisping. Set aside. Sauté the hash brown potatoes in a sprayed skillet on high heat for 7–10 minutes, or until golden brown. Spoon ingredients into warm tortillas. Top with salsa.
Variations:
Try black beans with avocados, or scrambled tofu or hash browns with refried beans.
Source: Unknown.
