Breakfast Hashbrown Sausage Burritos
Breakfast Hashbrown Sausage Burritos recipe
Yield
12 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounce |
hash brown potatoes
|
|
| 12 | large |
eggs
|
|
| 1 | large |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| ½ | pound |
sausage
browned and drained |
|
| 12 | each |
flour tortillas (10-inch)
warmed |
*
|
| 3 | cups |
cheddar cheese
shredded |
|
|
salsa
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
hash brown potatoes
|
|
| 12 | large |
eggs
|
|
| 1 | large |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 226.8 | g |
sausage
browned and drained |
|
| 12 | each |
flour tortillas (10-inch)
warmed |
*
|
| 7.1E+2 | ml |
cheddar cheese
shredded |
|
| 1 | x |
salsa
optional |
*
|
Directions
In a large skillet, fry hash browns according to package directions; remove and set aside.
In a large bowl, beat eggs; add onions and green pepper.
Pour into the same skillet; cook and stir until eggs are set.
Remove from heat.
Add hash browns and sausage; mix gently.
Place about ¾ cup filling on each tortilla and top with about ¼ cup cheese.
Roll up and place on a greased baking sheet.
Bake at 350℉ (180℃) F for 15 to 20 minutes or until heated through.
Serve with salsa if desired.
