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Breakfast Burritos




Source of Recipe


geniamarie at rc


Recipe Introduction


Don't think mexican-- think egg and sausage biscuit in a tortilla. These are *very* easy to make and the end product is wonderful. Also, the burritos can be wrapped in plastic wrap and frozen, then microwaved in the morning (without even defrosting) when you're ready to eat.



List of Ingredients




1 dozen eggs
1 pound roll sausage (we have used sage, maple, and plain-- all are good)
3 cups cheese
2 pound bag chunk frozen hashbrowns
1/3 cup finely chopped onion
approximately 16 burrito shells-- this will vary according to size and how much you fill the shells

Recipe



Begin cooking hash browns and onions in a little oil. Add seasoning salt to taste.

While hashbrowns are cooking, begin browning sausage. When the sausage is completely cooked, remove from pan. Do not drain or wash the pan.

Beat eggs lightly and add a little milk and seasoning salt to taste. Add to the hot pan you cooked the sausage in and cook as you would scrambled eggs until the eggs are about half-cooked. Then add three cups of cheese. Continue cooking until eggs are finished, then add the browned sausage.

By this point, the hashbrowns should be finished. Microwave each burrito shell for fifteen seconds, and fill with 1/2 cup each of the egg/sausage and hashbrown mixture. Roll and serve immediately or freeze for later.

These really are just as good (if not better) after being frozen-- be sure you use microwave safe plastic wrap, because leaving the wrap on for microwaving helps preserve the moisture.