Sausage Breakfast Burritos
Easily made ahead of time, these burritos freeze & reheat well. Tender sauteed veggies, fluffy scrambled eggs, cooked crumbled sausage, and cheddar cheese are wrapped up in soft flour tortillas for a filling hand held breakfast. It's the breakfast for people who aren't typically breakfast people!
- 1 lb ground pork sausage
- 1-1/2 cups frozen shredded hash brown potatoes
- 1/4 cup diced white onion
- 1/4 cup diced green and/or red pepper
- 4 eggs lightly beaten
- 12 flour tortillas 8 inches, warmed
- 1/2 cup shredded cheddar cheese
- Picante sauce and sour cream optional
In a large skillet, cook the sausage over medium heat until no longer pink, breaking it up as it cooks. Drain and set aside.
Add the potatoes, onion and pepper to the skillet and cook, stirring, for 6-8 minutes or until tender.
Pour the eggs in and stir, cooking until they're set. Return the sausage to the skillet and stir everything together to evenly incorporate.
Spoon the filling off center onto each of the tortillas. Sprinkle cheese evenly out over the filling. Fold sides and ends over filling and roll up.
Serve with Picante sauce and/or sour cream, if desired.
To freeze and reheat the burritos: Wrap each burrito in waxed paper and then again in foil. Freeze for up to 1 month.
To use, remove the foil and the waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes, turning the burrito over once during re-heating. Let stand for 20 seconds before eating.
These also re-heat just as well in a toaster oven if a microwave isn't an option.
Calories: 254kcal | Carbohydrates: 18g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 498mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 2mg