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Easy Breakfast Burritos

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Easy Breakfast Burritos
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 6
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This Southwest breakfast is quick enough for busy weekends. Or, you can try our make-ahead tip to freeze and reheat for a winning grab-and-go breakfast all week long.

Ingredients

6
eggs
2
tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
1
to 2 tablespoons milk
6
fully cooked breakfast sausage links, cut into small pieces
1
bag (1 lb 4 oz) refrigerated shredded hash brown potatoes
6
Old El Paso™ flour tortillas for burritos (from 11-oz package)
2
cups shredded Mexican cheese blend (8 oz)

Directions

  • 1 In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.
  • 2 Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.
  • 3 To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.
  • 4 Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
  • 5 To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.
Tips  

Change breakfast sausage out for cooked chorizo pork sausage for a delightful Southwest kick!

Wrapping the breakfast burrito in a paper towel before the foil helps to absorb the moisture from the burrito and prevent a soggy tortilla. It’s also perfect for microwaving on the go or at work when plates are not necessarily available.

Nutrition Information 
No nutrition information available for this recipe
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