Breakfast Burritos
10m
Prep Time
15m
Cook Time
10
Servings
These breakfast burritos are perfect for breakfast on the go and fuel you up for a busy day. Potatoes, eggs, sausage and our petite diced tomatoes with green chilies are filling and delicious. We love serving these for brunch. Set up a burrito bar so guests can create their own.
These breakfast burritos are perfect for breakfast on the go and fuel you up for a busy day. Potatoes, eggs, sausage and our petite diced tomatoes with green chilies are filling and delicious. We love serving these for brunch. Set up a burrito bar so guests can create their own.
Ingredients
COPY INGREDIENTS
1 pound ground sausage, or chorizo (mexican sausage)1/2 bag 32 oz frozen shredded or diced potatoes, about 3 cups6 eggs, beaten1/2 teaspoon salt1/4 teaspoon black pepper1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz or 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz1 (14 ounce) package flour tortillas, use corn tortillas for a gluten free option1 cup cheddar cheese, shredded1 cup Red Gold® Medium Salsa 15.5 oz
Instructions
- In a skillet, brown sausage, drain off excess grease. Add potatoes, brown slightly. Add eggs, salt, pepper and petite diced tomatoes, simmer for about 10 minutes. Stir to scramble eggs.
- Heat tortillas in the microwave for 15 seconds. Spoon 1/2 cup of the hot egg mixture onto a tortilla, sprinkle with cheese and two tablespoons of salsa. Fold in end and roll up. Serve immediately.
If you want to serve for a large crowd, you can keep the egg mixture warm in a slow cooker. Set out salsa and cheese and guests can build their own. Add hot sauce, jalapenos and sour cream for a burrito bar!
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