Not Just For Breakfast Burritos

Recipe Rating:	1 Rating5
Categories:	Breakfast, Eggs, Other Snacks, Quick & Easy, For Kids, Meat Breakfast, Pork
Keyword:	Burritos
Serves:	6-10
Prep Time:	30 Min
Cook Time:	20 Min

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)

Pinched by cotter81, and 51 more.

Angie Blaylock

Lightly Salted

Indianapolis, IN (pop. 6.5M)

angie12210

Member Since May 2011

Angie's Notes:

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!!

Directions

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.

Add drained tomatoes/green chilies and the mild green chilies to the pan and stir to combine.

In a bowl, beat the eggs well and add to sausage mixture. Stir frequently to blend eggs throughout the mixture as they cook.

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.

Place rolled burrito's close together in a 13x9x2 greased pan and bake at 350 for 30-40 minutes. Serve warm.

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.