Breakfast Burritos
10m
Prep Time
15m
Cook Time
10
Servings
These breakfast burritos are perfect for breakfast on the go and fuel you up for a busy day. Potatoes, eggs, sausage and our petite diced tomatoes with green chilies are filling and delicious. We love serving these for brunch. Set up a burrito bar so guests can create their own.
These breakfast burritos are perfect for breakfast on the go and fuel you up for a busy day. Potatoes, eggs, sausage and our petite diced tomatoes with green chilies are filling and delicious. We love serving these for brunch. Set up a burrito bar so guests can create their own.
Ingredients
COPY INGREDIENTS
1 pound ground sausage, or chorizo (mexican sausage)6 potatoes, cooked, cut into bite sized cubes or use 1/2 of a large package of frozen hashbrowns1/2 of a large package of frozen hashbrowns6 eggs, beaten1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz or 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz1 (14 ounce) package flour tortillas, use corn tortillas for a gluten free option1 cup cheddar cheese, shredded1 cup Red Gold® Medium Salsa 15.5 oz
Instructions
- In a large skillet, brown sausage or chorizo, drain off excess grease. Add potatoes to skillet and brown. Add eggs and tomatoes, simmer for about 10 minutes. Stir occasionally to scramble eggs.
- Heat tortillas in the microwave for 15 seconds.
- Spoon about 1/2 cup of the egg mixture onto a tortilla, sprinkle with cheese and two tablespoons of salsa. Fold in one side, then roll up. Serve immediately, or freeze for breakfast on the go.
- If you want to serve for a large crowd, you can keep the egg mixture warm in a slow cooker or slow cooker. Set out salsa and cheese and guests can build their own. Add hot sauce, jalapenos and sour cream for a burrito bar!
To freeze breakfast burritos for make ahead meal prep breakfast, cool egg and meat mixture slightly. assemble burritos as you would to eat them but wrap in parchment or wax paper and place in a large freezer bag and place in freezer to store for up to one month. To reheat them, remove from the freezer, unwrap from parchment or wax paper and wrap the burrito in a damp paper towel and place on a microwave safe plate and microwave for 3 minutes. Remove and rest for 1 minute. Enjoy with Red Gold salsa, Mama Selita's Jalapeno Ketchup or Sriracha Ketchup!
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