Breakfast Burritos
These are burritos you can eat today or freeze for later!
Servings: 10 burritos
Ingredients
- 10 large eggs
- ⅓ cup milk or cream
- ¼ teaspoon salt
- 16 ounces pork sausage
- ½ medium yellow sweet onion, finely chopped
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground pepper
- One 10-ounce can Original Rotel tomatoes with diced chiles, drained
- 8 ounces center-cut bacon, cooked and crumbled
- ½ cup chopped fresh cilantro, optional
- 5 cups cooked hash browns
- 2½ cups finely shredded Cheddar Jack cheese (or Mexican blend)
- 10 burrito-sized flour tortillas
- salsa, sour cream and guacamole, for serving
Instructions
- In a medium bowl, whisk together the eggs, milk and salt. Cook in a medium skillet until eggs are cooked through. Chop up the eggs into small pieces, and transfer to a large bowl.
- Add the sausage and onion to the skillet, and cook over medium heat until the sausage is cooked through and the onions are browned. Spoon off any excess fat and discard. Sprinkle in the spices and stir to combine. Add the sausage mixture to the bowl with the eggs. Stir to combine. Then stir in the drained Rotel tomatoes, cooked bacon and cilantro.
- Lay out five tortillas on a work surface. Add ½ cup of cooked hash browns to each tortilla, spreading it down the middle. Divide the egg/sausage mixture between all of the tortillas, spreading the mixture on top of the hash browns. Sprinkle ¼ cup cheese on top. Fold the bottom and the top of the tortilla snugly over filling, then fold in the left and right edges. Roll the burrito up snugly. Wrap tightly in plastic wrap until ready to serve. These can be refrigerated for the next day or frozen and thawed later. Heat in the microwave until everything is cooked through and the cheese is nice and melty. Cut in half to serve!