Breakfast Burritos Recipe
I discovered this different recipe at a workshop of holiday breakfasts offered at our church. It was a big hit! It works really well when you're cooking for a crowd. I like to serve salsa or hot sauce with them.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1 large onion chopped
- 1 medium green pepper chopped
- 12 large eggs
- 3 cups (12 ounces) shredded cheddar cheese
- 1/2 pound bulk pork sausage browned and drained
- 12 flour tortillas (10 inches) warmed
- salsa optional
- 1 package (16 ounces) frozen cubed hash brown potato
- Carbohydrate 2.39763333333333 g
- Cholesterol 436.6077711 mg
- Fat 14.9834439900417 g
- Fiber 0.381083344022433 g
- Protein 15.6547453597083 g
- Saturated Fat 4.77241770271667 g
- Serving Size 1 1 serving (141g)
- Sodium 260.99947805 mg
- Sugar 2.0165499893109 g
- Trans Fat 2.12107549080833 g
- Calories 207 calories
Directions In a large skillet, fry hash browns according to package directions; remove and set aside. In a large bowl, beat eggs; add onions and green pepper. Pour into the same skillet; cook and stir until eggs are set. Remove from heat. Add hash browns and sausage; mix gently. Place about 3/4 cup filling on each tortilla and top with about 1/4 cup cheese. Roll up and place on a greased baking sheet. Bake at 350degrees for 15-20 minutes or until heated through. Serve with salsa if desired. Yield: 12 servings. Originally published as Breakfast Burritos in Taste of Home October/November 1993, p27
