In the a.m. don't make a run for the drive-thru, bolt for the border. These Mexican breakfast burritos are chock full of great-tasting ingredients that'll put fast food fixes to shame.
At a glance
- In a skillet, over medium heat, add the sausage, onion, green pepper, and potatoes. Cover and stir occasionally, cooking until the potatoes are tender. Lower heat so the sausage cooks but does not get crispy. When potatoes are tender, push all to side of skillet and add the eggs. When they start to set, stir to scramble and cook till done. Mix the eggs and other ingredients together gently and remove to a bowl. In another skillet or on a griddle, heated to medium, cook a flour tortilla about one minute on each side to brown very lightly.
- Remove to a plate and add a large spoonful of the egg mixture in the center of the tortilla. Sprinkle with cheese and fold as you would a burrito. Repeat with each tortilla until the mixture is used up. You can either serve immediately or wrap in aluminum foil and refrigerate over night. Heat the wrapped burritos in the oven until they are warm. Serve with salsa and hot sauce.
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