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!!
rotel tomatoes and green chilies-drained
mild green chilies-diced
1 1/2 c
co-jack cheese (or your favortie)
green/red pepper chopped (optional)
1Chop 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.
2Add drained tomatoes/green chilies and the mild green chilies to the pan and stir to combine.
3In a bowl, beat the eggs well and add to sausage mixture. Stir frequently to blend eggs throughout the mixture as they cook.
4Place 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.
5Place rolled burrito's close together in a 13x9x2 greased pan and bake at 350 for 30-40 minutes. Serve warm.
6Any 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.