Southwest Make Ahead Breakfast Burritos
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
- 2 cups shredded mexican blend cheese
- 10 eggs
- 8 large flour or wheat tortillas
- 1/2 ablespoonolive oil
- 1 cup frozen hashbrowns
- 4-5 ounces diced ham
- 4-5 ounces sausage crumbles cooked
- 1/2 unce(1/2 a packet) cheesy taco seasoning (i like o
- 1/2 upchopped cilantro
- toppings: salsa or sour cream
- Carbohydrate 7.7570875 g
- Cholesterol 40.775 mg
- Fat 12.2837 g
- Fiber 0 g
- Protein 13.2854375 g
- Saturated Fat 7.799485 g
- Serving Size 1 1 Serving (186g)
- Sodium 365.71125 mg
- Sugar 7.7570875 g
- Trans Fat 0.634856250000001 g
- Calories 194 calories
Heat olive oil in a large skillet over medium/high heat. When hot, add the hashbrowns and cook for 1 minute. Add the ham and sausage and stir until all are browned. It will take about 10 minutes.In a large bowl, whisk together the eggs. Add the cheesy taco seasoning and cilantro. Stir to combine. Pour eggs over sausage and ham mixture and use a spatula to stir until eggs are cooked. Add the cheese and continue to stir for on more minute. Turn off the heat.Spread â…› of the egg mixture into the middle of the first tortilla. Fold tightly and then wrap with foil. Repeat with the other 8 tortillas.Place burritos in a freezer safe ziplock bag and seal. Freeze for up to two weeks. When ready to serve, you can heat on a grill pan until heated through, or microwave. If microwaving, heat on 30% for 1 minute and 30 seconds, and then on high for 1 minute 30 seconds. Microwaves vary so check after one minute if you think necessary.Serve with salsa and sour cream. Enjoy!
