Breakfast burritos

It's no secret by now that my house loves breakfast food for dinner. We also love to pig out on nachos, tacos, and burritos so of course this classic combo is a brinner must. As with a lot of the food I like to make, these are totally customizable. We like it spicy so there's extra jalapeno and maybe pepper jack cheese. Love avocado? Pile it on. Think cilantro tastes like soap? (#thankgoodnessIdon'thavethatgene) By all means leave it off. Add black olives or corn. Swap the sausage out for bacon or even steak! Really any topping that you like to get at Tex-Mex places will work. 

There really are a ton of different ways to make breakfast burritos, but this is our favorite. Wheat or spinach tortillas are what I suggest, but flour or corn would be fine if that's your preference. This filling could even be done taco style with smaller tortillas. Give these a try the next time you a have overnight guests or friends over for brunch. It's fun to let everyone make their own. Or do as we do and serve these up for supper. Really you can't beat it. 

{Makes roughly 4 burritos}


INGREDIENTS 

4 large tortillas
1 cup cooked hash browns (frozen or homemade)
1/2 pound ground sausage 
8 eggs
1/2 cup minced red onion 
1/4 cup minced jalapeno
1/4 cup diced seeded tomatoes
shredded cheese
sliced or mashed avocado (1 whole tends to be enough)
minced cilantro to taste
salsa verde to taste 
kosher salt & black pepper
garlic powder 

INSTRUCTIONS

1) Start by browning sausage. Chop with spoon or spatula into small crumbles until completely cooked through. Remove from pan to paper towel lined plate.

2) Cook frozen hash browns in the leftover sausage grease. If the pan ever looks too dry and a tiny touch more oil. Season with garlic powder, salt, and pepper.

***Hash browns always seem to shrink in size while cooking so start with more than you think you need.

3) Once hash browns are done, remove from pan to a separate plate. 

***Keep hash browns and sausage warm by covering with tin foil.

4) Add the minced red onion and jalapeno to the pan, add a small bit of cooking oil if needed. Cook on medium heat for 3-5 minutes until they just start to soften.  

5) While the onion and jalapeno is cooking whisk eggs thoroughly in a large bowl. Once ready pour eggs into skillet and reduce the heat to medium low. Slowly fold and stir eggs, incorporating the onion/jalapeno. 

6) While the eggs are still a little runny add in diced tomatoes and season with salt and pepper. Cook eggs until just set then remove from heat.

7) While eggs were cooking, warm up the tortillas. I place them in a microwave for about 15 seconds with a damp paper towel covering them. 

8) Once everything is ready set up the assembly line.

 *** Quantities in the picture do not accurately show recipe amounts.

9) Place the tortilla on a flat surface, layer with hash browns, cheese, sausage, and the egg mixture. Top with thin slices of avocado, a sprinkling of cilantro, and salsa verde.

10) Roll away from you as you tuck each end under. Keep rolling until completely sealed. It's easier to do if the burrito isn't over stuffed. 

11) Wrap in tinfoil to take on the go or cut in half to eat serve and eat right away.