Sausage and Potato Breakfast Burritos
Sausage and Potato Breakfast Burritos are the ultimate in a savory and delicious Tex-Mex style hot breakfast. This entree is made with sausage, scrambled eggs, seasoned potatoes, cheddar cheese and wrapped in warm tortillas. It provides a hearty and filling breakfast that can be made in advance and warmed in the microwave in a jiffy. Serve with salsa, pico de gallo or guacamole, as desired.
Equipment
- 2 or 3 skillets as needed (or wash after each use)
- 1 large mixing bowl
- 1 wooden spoon
- 1 hamburger chopper to cut the sausage into very small pieces while cooking
- measuring cups
- measuring spoons
- 1 spatula
- 1 vegetable peeler
- 1 sharp knife to cut potatoes
Ingredients
- 1 cup mild bulk pork sausage cooked and drained
- 1 cup seasoned Fried Potatoes (see note below)
- 1 1/3 cups scrambled eggs seasoned with salt and pepper
- 1 cup sharp cheddar cheese shredded
- 10-12 flour tortillas
- 1/2 cup salsa or pico de gallo or even guacamole, to serve
- 2 tbsp. unsalted butter as needed, to fry eggs and potatoes (divided use)
Instructions
- Fry sausage in skillet and drain.
- Use a hamburger chopper to break meat down into very tiny pieces while cooking.
- Transfer sausage to a large mixing bowl..
- Peel and dice one extra large or two small to medium potatoes.
- In skillet over medium heat add a tablespoon of butter.
- Add potatoes.
- Sprinkle with garlic salt, pepper, dill weed, paprika, parsley and chives.
- Meanwhile, cover with lid and cook about 20-30 minutes or until fork tender, turning the potatoes over with a spatula every 5 minutes to prevent sticking.
- Transfer potatoes to bowl with cooked sausage.
- In a non-stick skillet over low to medium heat, melt remaining tablespoon of butter.
- Lightly beat four or five large eggs in a bowl.
- Pour egg mixture into skillet and sprinkle generously with salt and pepper.
- Scramble eggs until done.
- Transfer scrambled eggs to mixing bowl with sausage and potatoes.
- Add cheese; stir to combine.
- Place two dampened paper towels on top and bottom of the tortillas and microwave about 20 seconds over high heat.
- Remove from microwave.
- Place about 1/3 to 1/2 cup sausage mixture down the center of hot tortillas leaving a one to one-and-a-half inch border at the top and bottom of the tortilla.
- Fold the bottom of the tortilla toward the center.
- Fold the left side over top of the folded bottom toward center of tortilla.
- Roll tortilla over carefully so all the filling is covered.
- Tuck the loose ends into the center of the tortilla.
- Microwave each tortilla in paper towels or waxed paper that has been sprayed with cooking spray to prevent sticking for about 25-30 seconds on high.
- Remove from microwave and serve hot with salsa, pico de gallo or guacamole, as desired.
Notes
NOTE: Tortillas must be heated in microwave prior to rolling the filling or they will tear.
NOTE:These amounts are approximates. If you prefer less of one ingredient and more of another, go with your preferences.
NOTE: This recipe goes more quickly if you pre-cook the sausage and the potatoes ahead of time. They can be refrigerated for a few days until ready for use.
NOTE: A non-stick skillet is preferred for this recipe.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 283kcalCarbohydrates: 19gProtein: 11gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 129mgSodium: 572mgPotassium: 236mgFiber: 2gSugar: 1gVitamin A: 368IUVitamin C: 2mgCalcium: 125mgIron: 2mg
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