Not Just For Breakfast Burritos

NOT JUST FOR BREAKFAST BURRITOS
Recipe Rating:
 1 Rating
Serves: 6-10
Prep Time:
Cook Time:

Ingredients

1 lb breakfast sausage
1 lb andouille sausage
1 medium chopped onion
1 can(s) rotel tomatoes and green chilies-drained
1 can(s) mild green chilies-diced
10 large soft tortillas
1 c sour cream
1 1/2 c co-jack cheese (or your favortie)
6 large eggs, beaten
1 large green/red pepper chopped (optional)

The Cook

Angie Blaylock Recipe
Lightly Salted
Indianapolis, IN (pop. 942,208)
angie12210
Member Since May 2011
Angie's notes for this recipe:
I suppose some would call these a breakfast burrito but you could have these anytime. We love to wrap and freeze these so we have a satisfying meal at a moments notice!! Yummy!!
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Directions

1
Chop the andouille Sausage into small pieces and add to breakfast sausage in a large sauce pan. Add chopped onion, along with the chopped green and red peppers. Cook until sausage is completely cooked through and veggies have softened.
2
Add drained tomatoes/green chilies and the mild green chilies to the pan and stir to combine.
3
In a bowl, beat the eggs well and add to sausage mixture. Stir frequently to blend eggs throughout the mixture as they cook.
4
Place approximately a 3/4 cup full of the sausage/egg mixture onto the center of a tortilla. Add a dollop of sour cream along with approximately a 1/4 cup of cheese and roll up burrito style. Continue with this process until all the sausage/egg mixture is gone.
5
Place rolled burrito's close together in a 13x9x2 greased pan and bake at 350 for 30-40 minutes. Serve warm.
6
Any leftovers can be wrapped individually and dropped into a gallon sized Zip-Loc bag for freezing. Defrost in the microwave for 4 minutes and reheat for 1 minute.
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