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  • Writer's pictureDairy Keen

Breakfast Burritos

My husband and I are always looking for something new for breakfast. This recipe is lots of fun and very flexible. We will be using this for camping trips, we will have an Breakfast Burrito Bar. I really have spring fever and can’t wait to be camping.


Breakfast Burritos

Serves 4-6

8 ounces Chorizo Sausage, casings removed 2 cups of hash browns with peppers and onions 8 large eggs ½ cup milk Salt and Pepper to taste 4 large burrito-size flour tortillas

Toppings

Salsa or Pica de gallo Avocado or Guacamole Sour Cream Refried or Black Beans Mexican Blend Shredded Cheese


Heat a large nonstick skillet over medium heat. Add the sausage and cook breaking it up until browned. Remove to drain on a plate lined with a paper towel. Add the hash brown to the same skillet and cook in the sausage drippings until potatoes are browned and crisp, about 8 to 10 minutes. Beat the eggs and milk in a medium bowl until frothy, season with salt and pepper.


Heat a 8-inch non-stick pan over medium heat. Add eggs and cook until set. Remove from heat and keep warm. Warm the tortillas on a griddle.


Build the burrito by layering eggs, sausage, potatoes and top with your favorite toppings. Fold up the bottom and fold in the two sides and roll up tightly. I put into the microwave to melt the cheese. When we are camping I make them, wrap them in foil, and then place into a Dutch Oven and put coals from the fire on the lid to melt the cheese.


*To make Gluten Free use Corn Tortillas in place of the flour tortillas. I found some new Gluten Free tortillas from Mission Foods, they taste just like flour tortillas. They were amazing. I found them on-line but they tell me they are going to be available everywhere very soon.

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