I’ve been making these Breakfast burritos for many years. They are a weekend favorite and loved by all. Smother with green chili or do without, either way they hit the spot!
The savory flavors of sausage and Potatoes O’Brien mix with scrambled eggs, cheese and green chile for a flavorful start to your day.
We love wrapping these in foil to have handy on road trips, camping and for early ski mornings. You can even make them the night before if needed. Just microwave in the morning and wrap with foil to keep warm until ready to eat.
Happy Cooking! ~ Gena
Breakfast Burritos
Ingredients:
Makes 10 burritos
- 10 flour tortillas (try an uncooked brand, such as Tortillas Fresca. They taste so fresh and have very few ingredients)
- 1 lb. breakfast or Italian sausage (try Boulder Sausage or another brand without nitrates)
- 2 cups diced frozen potatoes (I like Potatoes O’ Brien with onions and peppers)
- 6 eggs
- 1/2 milk
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups green chile (we like the 505 brand)
Directions:
- Cook the sausage in a large skillet over med. heat until browned, stirring occasionally and breaking into small pieces.
- Meanwhile, cook tortillas over med. high heat, if using an uncooked brand, about 30 seconds per side.
- Remove sausage from skillet with a slotted spoon and set aside in a med. bowl. Reserve a little grease (about 1 tablespoon) in the skillet for cooking the potatoes. Discard extra grease.
- Cook potatoes in a single layer in the skillet with reserved sausage grease over med. heat until tender and a little crispy, about 7-10 minutes. (Sometimes I cover the skillet to steam the potatoes, stirring occasionally.)
- While potatoes are cooking, crack eggs into a glass measuring cup and whisk in milk.
- When potatoes are done cooking, add sausage and egg mixture into skillet with potatoes. Cook over med. heat until eggs set, stirring continuously, about 7 more minutes.
- To serve, fill each tortilla with a little cheese, green chile and egg mixture. Roll burrito up and enjoy!!