Breakfast Burritos with Potatoes
10m
Prep Time
20m
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 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 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)1/2 bag 32 oz frozen shredded or diced potatoes, about 3 cups8 eggs, beaten3/4 teaspoon salt1/4 teaspoon black pepper1 can Redpack® 28 oz Petite Diced Tomatoes, rinsed and drained well1 (4 ounce) can green chilies1 (14 ounce) package flour tortillas, use corn tortillas for a gluten free option2 cups cheddar cheese, shredded1 jar of salsa of your choice
Instructions
- 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.
- 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.
If you want to serve for a large crowd, you can keep the egg mixture warm in a slow cooker. Set out salsa and cheese and guests can build their own. Add hot sauce, jalapenos and sour cream for a burrito bar!
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