sausage breakfast burritos
These freezer breakfast burritos, filled with sweet sausage, seasoned potatoes, cheese, scrambled eggs.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: Mediterranean
Keyword: sausage breakfast burritos
Servings: 4
Calories: 813kcal
Author: Luda huang
- 1 pound sweet pork sausage
- 1 tablespoon butter
- 2 to 3 medium Yukon potatoes diced
- 4 ounces mild or sharp cheddar cheese grated
- 1 green pepper diced
- 1 medium yellow onion diced
- 6 large burrito-sized flour tortillas
- 6 large eggs
- Salt and pepper
In a large skillet over medium heat, cook the pork sausage. Break it up as it cooks until it’s browned evenly. Transfer the cooked pork to a bowl.
Add the potatoes to the skillet used to cook the pork and cook until they are tender and browned in spots, 8 to 10 minutes, stirring regularly.
Add the diced peppers and onions and continue to cook until the veggies soften another few minutes. Season with salt and pepper. Remove the skillet from heat.
In a separate nonstick skillet over low heat, add the butter. Whisk together the eggs in a medium bowl. Once the butter has melted, add eggs and cook until scrambled and set, but not completely dry.
Once your fillings are cooled slightly, layout a large flour tortilla on a clean surface.
Arrange 6 pieces of foil with a flour tortilla in the center of each. Divide hash brown mixture, eggs, cheese, and salsa over tortillas.
Fold the sides over the filling and then roll the tortilla into a tight burrito. Immediately roll the burrito in foil. Repeat with all burritos.
Enjoy immediately or wrap the burritos in the foil and store it in a plastic zip-top bag in the freezer.
Calories: 813kcal | Carbohydrates: 46g | Protein: 39g | Fat: 52g | Saturated Fat: 21g | Cholesterol: 364mg | Sodium: 1333mg | Potassium: 1010mg | Fiber: 4g | Sugar: 5g | Vitamin A: 923IU | Vitamin C: 48mg | Calcium: 321mg | Iron: 5mg