Breakfast Burritos with Potatoes

10 minutes Prep Time
20 minutes Cook Time
10 Servings

These breakfast burritos are perfect for breakfast on the go! Potatoes, eggs, sausage and our petite diced tomatoes with green chilies are delicious. We love serving these for brunch.  Set up a burrito bar so guests can create their own.

Ingredients

  • 1 pound ground sausage, or chorizo (mexican sausage)
  • 1/2 bag 32 oz frozen shredded or diced potatoes, about 3 cups
  • 8 eggs, beaten
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

  • 1 can Redpack Canned Petite Diced Tomatoes 28 oz

  • 1 (4 ounce) can green chilies
  • 1 (14 ounce) package flour tortillas, use corn tortillas for a gluten free option
  • 2 cups cheddar cheese, shredded
  • 1 jar of salsa of your choice

Instructions

Step one

In a skillet, brown sausage, drain off excess grease. Add potatoes, brown slightly, 2-3 minutes. Add eggs, salt, pepper, petite diced tomatoes, and green chilies; lower heat and cover, simmer for 5 minutes. Stir to scramble eggs. Cover and cook another 3-5 minutes until eggs are set.

Step two

Heat tortillas in the microwave for 15 seconds.  Spoon 1/2 cup of the hot egg mixture onto a tortilla, sprinkle with cheese and two tablespoons of salsa. Fold in end and roll up. Serve immediately.  To keep eggs warm, place in a slow cooker and set to low.  

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