Tuesday, November 25, 2008

Breakfast Burrito

Recipe from Taste of Home Best of the Holidays magazine


  • 1 lb bulk pork sausage
  • 1-1/2 cups Southern style hash brown potatoes
  • 1/4 cup diced onion
  • 1/4 cup diced red or green peppers
  • 4 eggs, beaten
  • 12 flour tortillas (8 inches),
  • 1/2 cup shredded Cheddar Cheese

  1. In a large skillet cook sausage over medium heat until no longer pink, drain. Add the potatoes, onion and pepper, cook and stir for 6-8 minutes or until tender.
  2. Add eggs; cook and stir until set.
  3. Spoon filling into center of each tortilla, sprinkle with cheese. Fold sides and ends over filling and roll up.
To Freeze and Reheat:

  1. Wrap each burrito in wax paper and foil. Freeze for up to 1 month.
  2. To reheat, remove foil and wax paper. Microwave on high for 2 minutes.
Review: This recipe is so easily adaptable to your tastes! We love it done following this recipe, but we've also adapted it a little bit at times; adding seasoning, bacon and other vegetables. It is so handy having these in our freezer! We triple the recipe and stock our freezer.
We have made these with the larger tortillas and put a bit more filling in them. With the 8 inch we need to eat two each to be full. With the larger size we only need one each.

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