If you want a different way to start your day, try a Breakfast Burrito. Since it is very portable, it makes a perfect “on the go” breakfast. And don’t let the name fool you -- this breakfast burrito is good any time of the day.
The Breakfast Burrito is another dish that will let you add different ingredients according to your family’s likes and dislikes. Add a small can of chopped green chilies or a couple of chopped green onions. I am a big sour cream fan, so I add a dollop in the center of my Breakfast Burrito.
The recipe calls for hash browns, and I buy the fresh, not frozen, hash brown potatoes in a bag. They are found in the refrigerated section at the grocery store, and they work quite well in this recipe.
If you have out-of-town guests and need something quick and delicious, a Breakfast Burrito is one of those dishes that looks like it caused you a lot more preparation time that it actually does. Never hurts to impress the visitors!
1 lb. sausage (hot or mild)
1 small onion, chopped
2 tbsp. chopped green pepper
1 small tomato, chopped
1 cup hash brown potatoes
2 tbsp. milk
1 cup shredded cheddar cheese
salt and pepper to taste
6 tortillas (12 inch) heated
Brown sausage, onion and green pepper in skillet. Drain off fat. In a medium bowl, whisk eggs, milk, salt and pepper together and cook in a skillet as you would scramble eggs. Prepare hash browns according to package instructions.
Place generous amount of sausage mixture on each tortilla, spoon on scramble eggs and hash browns. Top with chopped tomato and cheese.
Roll up tortilla style. Cut in half, spoon on a small amount of your favorite salsa or sour cream.