Angie Blaylock Recipe

Not Just For Breakfast Burritos

By Angie Blaylock angie12210


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!!


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)
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

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.

About this Recipe