Breakfast Burritos Anytime
Breakfast Burritos Anytime recipe
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
hash brown potatoes
frozen |
|
| 1 | tablespoon |
vegetable oil
|
|
|
salt
to taste |
*
|
||
| 8 | ounces |
sausage
bulk, light |
|
| 4 | large |
eggs
beaten, or 1 cup egg substitute |
|
| 4 |
flour tortillas
flour, warmed |
*
|
|
| ½ | cup |
salsa
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
hash brown potatoes
frozen |
|
| 15 | ml |
vegetable oil
|
|
| 1 | x |
salt
to taste |
*
|
| 231.2 | ml/g |
sausage
bulk, light |
|
| 4 | large |
eggs
beaten, or 1 cup egg substitute |
|
| 4 | each |
flour tortillas
flour, warmed |
*
|
| 118 | ml |
salsa
|
|
Directions
In large nonstick skillet cook hash browns in oil as package directs.
Season with salt.
In medium skillet over medium heat break up and cook sausage until thoroughly cooked, 5 to 7 minutes; drain fat.
Add eggs to skillet; cook and stir until eggs are set.
To serve, spoon hash browns and sausage mixture down center of each tortilla, dividing equally.
Fold sides over and secure with picks.
Serve with salsa.
