Breakfast Burritos
Serving a crowd or have busy mornings but still want a good breakfast? Give these easy to prep breakfast burritos a try!
Servings: 16 burritos
Equipment
- Meat Chopper
Ingredients
- ½ cup diced onions
- ½ cup diced sweet pepper any color
- 1-2 tablespoons olive oil
- 1 pound bulk breakfast sausage
- 10 eggs
- ¼ cup milk
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon garlic powder
- 8-10 ounces of hash brown patties or tater tots thawed
- 16 tortilla shells
- Shredded cheese and salsa optional
Instructions
- In a large saute pan, heat 1 tablespoon of olive oil. Once warm, add onions and sweet pepper. Cook for 8 minutes, stirring often.
- Add additional oil if needed and breakfast sausage. Break apart and cook until browned, about 8 minutes.
- Meanwhile, whisk the egg, milk, salt, pepper, and garlic powder together.
- When browned, remove the onion, pepper, and sausage mixture from the pan and place in a paper towel lined bowl, but leave the drippings to cook the hash browns.
- Add the hash browns, breaking apart and cooking until just hot.
- Add eggs and sausage mixture back to the hash browns and cook until eggs are cooked through, turning from the bottom periodically.
- Serve immediately with fajita shells and other fixings like shredded cheese and salsa. Or allow it to cool, refrigerate, and reheat in the microwave in the morning.
Notes
These breakfast burritos freeze great! Scoop about ⅓ of a cup of mixture onto each fajita shell. Roll them up and then wrap in a piece of wax paper. Rolled burritos can then be stored in a freezer bag and pulled out in the morning. We recommend heating them for about 1 min, 15 seconds, in 30 second intervals.