Breakfast Burritos
A great make ahead breakfast!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
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vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- pepper
- 1 small onion chopped
- salt
- milk
- 12 eggs
- 2 large potatoes peeled, sliced thin
- 2 lbs maple breakfast sausage (jimmy dean)
- 1/2 lb cheddar cheese grated
- 2 cans green chili chopped
- 12 large flour tortillas
- Carbohydrate 48.9674541666667 g
- Cholesterol 285.7758 mg
- Fat 36.8311528333333 g
- Fiber 3.81187496534983 g
- Protein 29.7480176666667 g
- Saturated Fat 13.5294890666667 g
- Serving Size 1 1 Serving (294g)
- Sodium 1118.4264 mg
- Sugar 45.1555792013168 g
- Trans Fat 3.24367263333334 g
- Calories 651 calories
Fry breakfast sausage in large stock pot, drain in colander allowing grease to drain into a large skillet. Fry sliced potatoes and onion in the skillet, using sausage greese, until fork tender and browned. Season to taste with salt and pepper while frying. Add potatoes to the stock pot with the sausage, cover and set aside. Whisk eggs adding milk and scramble. Add to stock pot along with the chili's and cheese. Mix all contents together. Place into tortillas and roll burrito fashion. Serve with salsa if desired. Notes from Laura: A family favorite. Can be made ahead of time and frozen. Great for camping or as a make ahead breakfast when you have visitors staying with you.
