Simple traditional breakfast burritos with eggs, sausage, and potatos.
40 minutes, 6 burritos
| 10-14 ounces | Frozen Southern-style (diced) hash browns |
| 8 | Eggs |
| ½ large | Onion, chopped (approx 1/4" pieces) |
| ½ | Green pepper, seeded and chopped (same size dice as onion). |
| ¼ pound | Pork Sausage (ground) |
| 6 | 8 inch Flour tortillas |
| 1 ½ cups | Shredded cheddar cheese |
| to taste | Salsa |
| 1. Preheat oven to 350 degrees. |
| 2. In a large skillet, brown the pork sausage. Drain and remove from skillet. |
| 3. In the same skillet, fry the hash browns (10-14 ounces) according to package directions. |
| 4. Remove the hash browns and set aside. |
| 5. In a large bowl, beat the eggs (6). |
| 6. Add the chopped onion and chopped green pepper to the beaten eggs. |
| 7. In the skillet on medium-low heat, pour in the egg mixture. |
| 8. Cook and stir the egg mixture until the eggs are set. © FirstPageRecipes.com |
| 9. Remove the skillet from heat. |
| 10. Stir in the set-aside hash browns and sausage; mix gently. |
| 11. Place an equal amount on each of the tortillas. |
| 12. Top each filled tortilla with a shredded cheddar cheese. |
| 13. Roll up each tortilla and place on a greased baking sheet. |
| 14. Bake at 350° for 15-20 minutes or until heated through. |
| 15. Serve breakfast burritos with salsa |
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