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Breakfast Burritos
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Categories: American Recipes, Breakfast, Southwestern Recipes
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Total Time: 20 min.

This is a viewer recipe from David Labens. Its a great recipe, especially for lovers of spicy food. David had mentioned that he uses canned potatoes for convenience sometimes. I discovered that frozen hash browns also work well. Enjoy!

Note: I have edited the recipe a bit to fit my format.

This must be my favorite recipe because I make it at least once per weekend. Living in San Antonio has taught me that you can put EVERYTHING in a tortilla, even PB and J! I use canned sliced potatoes for convenience & speed, but fresh ones were originally used when I started creating this thing. O-k, here goes.

1 medium potato - diced
1 small onion - chopped
2 large jalapenos - seeded and chopped
1/2 cup bell pepper - chopped
1/2 pound sausage - from fresh deer
3 eggs - lightly beaten
fajita seasoning - but any powdered mix
6 flour tortillas
Cheddar cheese - grated
Pico de Gallo - onion, tomatoes, & c

Saute the potatoes and sausage together in a non-stick skillet until the sausage is fully cooked and the potatoes are the desired doneness (usually beginning to brown). Add the vegetables & saute until they are soft. Put the tortillas in the microwave and zap them on high for 10 seconds per tortilla. I put them all together into a large zip-lock baggie and zap them together. When you start the microwave with the tortillas, pour the scrambled eggs into the saute pan with all the ingredients. Stir the mixture until the eggs are firm. When the tortillas are steaming hot & the eggs are completely cooked, it's time to fill the tortillas, put some toppings on and eat.

Note: If you are making this ahead of time, delay heating the tortillas until you're ready to sit down, & put a cover on the filling mixture after it is cooked and let it sit in the pan on the stove. If you really want, take one taco, fully prepared with topping & everything, and wrap it in aluminum foil and take it to work with you. These can be heated up in the microwave (minus the foil, of course) and are delicious. I even do that with the leftovers the day (or two) after I've made the dish. You can tone it down or up, as desired. You can make it with no eggs, or with just egg whites, or 1 whole egg and several egg whites. You can cook the picante or pico in with the mixture. This dish is infinitely variable and when I make it, it never comes out the same way twice!

Calories: 199 Calories From Fat: 21%
Protein: 7g Carbohydrate: 32g
Cholesterol: 92mg Sodium: 199mg

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