Breakfast Burritos
Quick-cooking, and oh so tasty, these breakfast sandwiches are packed with sausage, potatoes, eggs and cheese. What a great way to start your day!
Ingredients
0.5 pound bulk pork sausage0.75 cup Pace® Chunky Salsa2 tablespoons vegetable oil8 ounces frozen shredded hash brown potatoes (about 2 cups)4 egg, beaten0.5 cup shredded Cheddar cheese4 flour tortilla (10-inch), warmed
Instructions
Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in 1/4 cup salsa. Remove the sausage mixture from the skillet, cover and keep warm.Heat 1 tablespoon oil in the skillet over medium-high heat. Add the hash browns and cook until well browned, stirring often. Remove the hash browns from the skillet, cover and keep warm.Reduce the heat to medium. Heat the remaining 1 tablespoon oil in the skillet. Add the eggs and cook until set, stirring occasionally.Divide the eggs, sausage mixture, hash browns, cheese and and remaining 1/2 cup salsa among the tortillas. Fold the tortillas around the filling.
Breakfast Burritos
Quick-cooking, and oh so tasty, these breakfast sandwiches are packed with sausage, potatoes, eggs and cheese. What a great way to start your day!
Directions
Print
Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in 1/4 cup salsa. Remove the sausage mixture from the skillet, cover and keep warm.Heat 1 tablespoon oil in the skillet over medium-high heat. Add the hash browns and cook until well browned, stirring often. Remove the hash browns from the skillet, cover and keep warm.Reduce the heat to medium. Heat the remaining 1 tablespoon oil in the skillet. Add the eggs and cook until set, stirring occasionally.Divide the eggs, sausage mixture, hash browns, cheese and and remaining 1/2 cup salsa among the tortillas. Fold the tortillas around the filling.
Ingredients
0.5 pound bulk pork sausage0.75 cup Pace® Chunky Salsa2 tablespoons vegetable oil8 ounces frozen shredded hash brown potatoes (about 2 cups)4 egg, beaten0.5 cup shredded Cheddar cheese4 flour tortilla (10-inch), warmed
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