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Jimmy Dean Frozen Sausage Breakfast Burritos - 4 Count - Image 1
Jimmy Dean Frozen Sausage Breakfast Burritos - 4 Count - Image 2
Jimmy Dean Frozen Sausage Breakfast Burritos - 4 Count - Image 3
Jimmy Dean Frozen Sausage Breakfast Burritos - 4 Count - Image 4
Jimmy Dean Frozen Sausage Breakfast Burritos - 4 Count - Image 5
Jimmy Dean Frozen Sausage Breakfast Burritos - 4 Count
Jimmy Dean Frozen Sausage Breakfast Burritos - 4 Count
Jimmy Dean Frozen Sausage Breakfast Burritos - 4 Count - Image 1
Jimmy Dean Frozen Sausage Breakfast Burritos - 4 Count - Image 2
Jimmy Dean Frozen Sausage Breakfast Burritos - 4 Count - Image 3
Jimmy Dean Frozen Sausage Breakfast Burritos - 4 Count - Image 4
Jimmy Dean Frozen Sausage Breakfast Burritos - 4 Count - Image 5
Jimmy Dean Frozen Sausage Breakfast Burritos - 4 Count
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No High Fructose Corn Syrup Learn more about dietary restrictions
Elevate your mornings with Jimmy Dean Sausage Breakfast Burritos. With real eggs, savory sausage, and melted cheese, our Jimmy Dean frozen burritos are perfect for those who crave a breakfast that delivers on flavor and convenience. Each tasty breakfast burrito is made with eggs, sausage, and cheese, all wrapped in a soft flour tortilla. Whether enjoyed as the ultimate grab-and-go breakfast or as an easy on-the-go bite, Jimmy Dean Breakfast Burritos have 11 grams of protein per serving. Our frozen sausage breakfast burritos come fully cooked and ready to heat. To prepare, simply remove the wrapper and wrap the burrito in a paper towel before heating in the microwave according to the directions on the box. Warm and satisfying, our savory breakfast burritos are the meaty microwave breakfast to kickstart your day.
  • One 4 ct box of Jimmy Dean Sausage Breakfast Burritos
  • 11g protein per serving
  • Made with real eggs, sausage and cheese
  • Wrapped in a soft flour tortilla
  • Delivers on flavor and convenience

Flour Tortilla: Bleached Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Blend Of Vegetable Oils (Soybean Oil And Hydrogenated Cottonseed Oil), Contains 2% Or Less Of The Following: Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Salt, Sugar, Calcium Propionate (Preservative), Dough Conditioner (Wheat Flour, Sorbic Acid), Mono And Diglycerides, Potassium Sorbate (Preservative), Fumaric Acid, Sodium Metabisulfite. Pre-Cooked Scrambled Eggs: Whole egg, skim milk, soybean oil, modified corn starch, xanthan gum, liquid pepper extract, salt, citric acid, artificial butter flavor [soybean oil, butter (cream, salt), lipolyzed butter fat, flavors and artificial flavors]. Fully Cooked Pork Sausage Crumbles: Pork, Water, Contains 2% Or Less Of: Salt, Spices, Sugar, Sodium Phosphates, Caramel Color, Natural Flavor, Maltodextrin, Succinic Acid. Pasteurized Process Cheddar Cheese: Cheddar Cheese (Cultured Milk, Salt, Enzymes), Water, Cream, Sodium Phosphates, Salt, Sorbic Acid (Preservative), Vegetable Color (Annatto And Paprika Extract), Powdered Cellulose (To Prevent Caking), Natamycin (Preservative). Liquids Three Cheese Sauce: Water, Cheese Blend [Cheddar, Parmesan, And Low-Moisture Mozzarella Cheeses (Pasteurized Milk, Cheese Cultures, Salt, Enzymes)], Whey, Butter (Cream, Salt), Nonfat Milk, Corn Starch, Contains 2% Or Less Of The Following: Methylcellulose, Natural Flavor, Potassium Chloride, Salt, Sodium Phosphate, Sorbic Acid (Preservative), Spice, Vinegar, Xanthan Gum. Contains 2% Or Less Of: Modified Food Starch.

Directions

Microwave 1 PREPARE Remove wrapper and wrap burrito in paper towel. 2 HEAT Microwave on HIGH for 75-85 seconds or until hot. Let stand 1 minute. Enjoy! INSTRUCTIONS DEVELOPED USING AN 1100 WATT OVEN. OVENS VARY; HEAT TIMES MAY NEED TO BE ADJUSTED. IF ADDITIONAL TIME IS NEEDED, MICROWAVE 5 SECONDS AT A TIME UNTIL HOT. ALWAYS FOLLOW HEATING INSTRUCTIONS. KEEP FROZEN UNTIL READY TO USE. CAUTION: PRODUCT WILL BE HOT! FOR OVEN HEATING INSTRUCTIONS VISIT JIMMYDEAN.COM

About the Producer

Tyson Foods, Inc.

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