Angie Blaylock Recipe

Not Just For Breakfast Burritos

By Angie Blaylock angie12210


Recipe Rating:
 1 Rating
Serves:
6-10
Prep Time:
Cook Time:

Angie's Story

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!!

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)
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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