Breakfast Burritos Recipe
Ingredients
1 cup hash brown potato mix with onions
2 cups hot water
6 (8 inch) flour tortillas
6 eggs, well beaten
1/2 pound bulk pork sausage, cooked, crumbled, and drained
1/2 teaspoon salt
Freshly ground pepper to taste
2 tablespoons butter or margarine
3/4 cup (3 ounces) shredded
Cheddar cheese (optional)
Picante sauce (optional)
Directions
Combine hash brown potato mix and water; stir well.
Let stand, covered, 15 minutes.
Drain.
Wrap tortillas securely in aluminum foil; bake at 350° for 10 minutes or until thoroughly heated.
Combine hash browns, eggs, sausage, salt, and pepper; stir well.
Melt butter in a large skillet.
Add egg mixture; cook over low heat, stirring gently, until eggs are set.
Fill each tortilla with 1/2 cup egg mixture; sprinkle with 2 tablespoons cheese, if desired.
Roll up, placing seam side down.
Spoon picante sauce over tortillas, if desired.
Let stand, covered, 15 minutes.
Drain.
Wrap tortillas securely in aluminum foil; bake at 350° for 10 minutes or until thoroughly heated.
Combine hash browns, eggs, sausage, salt, and pepper; stir well.
Melt butter in a large skillet.
Add egg mixture; cook over low heat, stirring gently, until eggs are set.
Fill each tortilla with 1/2 cup egg mixture; sprinkle with 2 tablespoons cheese, if desired.
Roll up, placing seam side down.
Spoon picante sauce over tortillas, if desired.
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