Not Just For Breakfast Burritos
NOT JUST FOR BREAKFAST BURRITOS
|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.
Indianapolis, IN (pop. 941,149)
Member Since May 2011
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!!
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.