I love sausage, scrambled eggs, cheese, hashbrowns, salsa and tortillas. So it is no wonder that I love breakfast burritos. I have seen many recipes for these and have just added a little of each and I can say that I have probably made them different every time I make them. I use what is on hand and what I am in the mood for. These are so good for making ahead and freezing. Grab one and throw it in the microwave before you leave in the morning and you have a great breakfast. Grab a snack cup from yesterday’s post and you have it made. I will give the basic recipe and then give some options to add. You really cannot mess these up.
- 1 pound Breakfast Sausage
- 12 whole Eggs
- Chopped Chives, to tasteSeasoned Salt And Pepper, to taste
- 1 cup Monterey Jack or Cheddar Cheese
- Flour Tortillas
Brown a pound of your favorite kind of breakfast sausage. Drain off the fat.
In a bowl, whisk together a dozen eggs (adjust according to your needs), chopped chives, seasoned salt, black pepper and about 1 cup of cheese. If you are feeling saucy add some cayenne pepper or Tabasco sauce for a little more of a kick.
Once your sausage is browned and drained, pour the egg/cheese mixture over the sausage. Cook over low heat and turn them occasionally to cook.
When fully cooked throw some into a nice warm tortilla, wrap it up and, if they need to be kept warm for a bit, wrap them individually in sheets of foil. If making them ahead, I wrap in saran wrap and freeze. They can be microwaved right out of the freezer.
Some things I like to add:
Hashbrowns–just brown and add to the sausage
Pico de Galo
Onions–cooked with the sausage
These are also great for a breakfast buffet, wrapped individually in foil to keep warm.
As a side note–if you want to make these more weight watcher friendly- make them with low fat turkey sausage, eggwhites or eggbeaters, weight watchers low fat cheese, spinach, tomatoes and onions. Can hardly tell the difference