BREAKFAST BURRITOS

Breakfast Burritos image

The thing I like best about this recipe is it is so versatile. You can change the meats, swap beans or rice for potatoes, and still come out with a great burrito. This is the version I like best. Another plus, is that you can serve these for a large number of people, or wrap leftover burritos individually and store in a quart...

Provided by Lynette !

Time 1h

Number Of Ingredients 16

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Ingredients

8 8-inch flour tortillas
6 oz pork sausage
6 oz smoked sausage, sliced into 1/2 inch pieces (i use hot conecuh sausage)
2 large baking potatoes, peeled and shredded
1 medium bell pepper, green or red, chopped
1/2 c chopped onion
8 large eggs, beaten
1/2 c sour cream
2 Tbsp butter, melted
1/2 tsp salt, or to taste
1/4 tsp black pepper
1 c monterrey jack cheese, shredded
1 c cheddar cheese, shredded
taco sauce or salsa
1 avocado, chopped, for garnish
1/3 c cilantro, chopped, for garnish

Steps:

1. Brown the sausages in a skillet, breaking up the regular pork sausage as it cooks so it crumbles; drain and set aside.
2. While sausage is cooking, preheat the oven to 350° F. Wrap the tortillas in foil; place on an ungreased baking sheet and heat to soften about 10 minutes. Also shred the potatoes while cooking the sausage.
3. Add the potatoes, green pepper, and onion to the skillet you cooked the sausage in. (Remove grease until it equals about a tablespoon and a half, unless you really like that sausage grease taste....some people like to leave it all.) Cook over medium heat, stirring occasionally, until tender.
4. Add the sour cream to the beaten eggs and whisk until blended. Add the egg mixture, melted butter, salt, and pepper to the skillet; cook, stirring occasionally, until the eggs are firm, but still moist.
5. Remove from the heat, and stir in the reserved sausage.
6. Work with one tortilla at a time, keeping the remaining tortillas covered and warm,. Place about 3/4 to 1 cup egg mixture onto each tortilla. Roll up tightly, and place, seam side down, in a lightly greased 13 x 9 x 2 inch baking dish. Repeat with each tortilla.
7. Cover and bake at 375° F for 10 minutes. Remove from oven and sprinkle with cheese. Cover and bake an additional 5 minutes or until the cheese has melted.
8. Serve with the taco sauce/salsa, and garnish with avocado and cilantro if desired.
9. To freeze leftover burritos, wrap them individually and then put in a Zip-Loc freezer bag. Place in the freezer.. Defrost in the microwave for 3-4 minutes and reheat for 1 minute. You may want to add some extra cheese while reheating the last 30 seconds.