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Breakfast Burrito Recipe

A quick and easy breakfast burrito recipe.  Also good for lunch or dinner.  Serve with homemade salsa.  Omit sausage for a vegetarian burrito

Helpful Hints

~ Try flavored tortillas, such as jalapeño, cheese and chipotle

~ Keep prepared burritos warm in a very low oven, for no more then 30 minutes or so

Make Ahead Checklist

c Up to three days in advance, brown sausage and store in sealed container.  Reheat in microwave. 

c One day before, prep the potatoes.  After drying as instructed, store in a sealed container

c One day before, chop chiie, green onions and cilantro. Store in one or in separate containers

Breakfast Burrito Recipe
Makes 9 burritos

1/2 pound pork sausage or turkey sausage or mixture of both

1/2 teaspoon Salt

1 teaspoon ground black pepper

1/2 teaspoon ground cumin

2 cups potatoes, diced 

4 eggs

9 flour tortillas

1/2 cup shredded cheddar cheese

1-2 serrano chiles, finely chopped

2-3 green onions, including half of the green tops, chopped

Chopped cilantro or parsley

Boil the potatoes until done but still firm.  Drain and spread out on plate to dry slightly.  Brown the sausage with the onions.  Drain most of the fat, then add the diced potatoes and spices.  Toss to coat the potatoes with the spices.   

Warm flour tortillas on a hot dry griddle or large skillet and keep warm in a low oven if necessary.  

Whisk the eggs and milk.  Add to sausage and potato mixture over a medium high high. Mix together as in scrambled eggs.  When the eggs are almost done, turn off the heat and gently stir in the cheese, chile, green onions and cilantro.  

Spoon the egg and sausage mixture down the center of the warmed tortillas.  Fold the sides over and serve with the homemade salsa.