Monday, August 27, 2018

Breakfast Burritos

Yield: 10 burritos

Ingredients

  • 5 medium potatoes, diced
  • 12 oz. sausage links
  • 12 oz. ground pork sausage
  • 8 eggs
  • Tabasco sauce, if desired
  • 1 large vidalia onion, chopped
  • 1 bell pepper, chopped
  • 1 jalapeno, diced
  • 10-12 burrito shells, 10" each
  • 8 oz shredded cheese
  • Sides
    • Black beans
    • Mexican Rice
    • Cornbread
    • Beans (black or pinto)
  • Toppings
    • Avocado, chopped
    • Tomatoes, chopped
    • Green onions, chopped
    • Sour cream
    • Cheese, shredded
    • Salsa

Directions

  1. Par cook the potatoes by adding them to a pot with water and boiling until tender.  Drain the water, add oil, and fry until crispy.  Drain from the oil.
  2. Meanwhile, cook the sausage links according to package directions.  Remove from the skillet, slice into small pieces, and set aside.
  3. Cook the ground pork sausage until browned.  Drain the fat and keep the ground sausage in the skillet.
  4. Beat the eggs in a bowl, mixing in the Tabasco sauce.  Pour into the skillet with the ground sausage.  Cook over medium heat until the eggs are cooked all the way through.  Remove from the heat.
  5. In another skillet, combine the onions, bell pepper, and jalapeno.  Cook over medium heat until tender.
  6. To assemble the burritos, lay a burrito shell on a flat surface.  Sprinkle a strip of shredded cheese down the middle.  Add a strip of onions/peppers, potatoes, egg/sausage, and sliced sausage links.  Fold the short sides in about one inch, and then roll up.
  7. Repeat step six until all the filling is used.
  8. Heat a skillet over medium heat.  Place each burrito in the skillet, seam side down, for 1 minute until browned.  Flip and brown the other sides.  Remove from the heat.
  9. Serve hot with sides & toppings as desired.
Adapted from Simple Comfort Food.










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