New Mexican Breakfast Burritos

Name: New Mexican Breakfast Burritos
Yield: 6 servings
Cuisine: American
Ingredients: 7 each Eggs, Beaten; 1 lb ground Sausage; 1 lb Shredded Potatoes; 1/2 cup Shredded Sharp Jack Cheddar Cheese; 1 cup Roasted Green Chili, chopped; 6 each Burrito Size Flour Tortillas; 2 tbsp Vegetable oil; Salt, pepper, onion powder; 1 tsp Cayenne Powder; 1 1/2 tbsp Butter

Chef Tony @cook_2701257

New Mexican Breakfast Burritos

Chef Tony @cook_2701257

Saved

Ingredients

6 servings

7 eachEggs, Beaten
1 lbground Sausage
1 lbShredded Potatoes
1/2 cupShredded Sharp Jack Cheddar Cheese
1 cupRoasted Green Chili, chopped
6 eachBurrito Size Flour Tortillas
2 tbspVegetable oil
Salt, pepper, onion powder
1 tspCayenne Powder
1 1/2 tbspButter

Saved

Steps

1

Melt a 1/2 tbsp of butter in a large fry pan. Add the sausage and break it up frying until cooked, season with cayenne powder; save some of the grease in the pan. Set aside.
2

Melt 1 tbsp of butter in the same pan with some of the grease and add the eggs, scrambling. Set aside.
3

Clean the fry pan with a paper towel and add 2 tbsp of vegetable oil until hot. Add a layer of shredded potatoes and cook for five minutes then flip for another five minutes. Season with salt, pepper, and onion powder and set aside.
4

Aluminium foil helps with keeping the form and can hold the burritos in the freezer. Place about 1/4 cup each of potatoes, sausage, green chili, egg, and a some cheese on a tortilla. Fold the sides in and "roll" the burrito. Taper the ends and wrap with the foil.
5

These burritos can stay delicious for a couple of months in the freezer or kept in a fridge for up to a week. To heat remove from the foil and wrap in a paper towel and heat in the microwave, 3-4 minutes if frozen, 2-3 minutes if refrigerated. If you have left over food you can combine this in a bowl for a delicious Breakfast Burrito Bowl. Of course you opt for Red Chili or Bacon.