Mexican Breakfast Burritos Recipe

Breakfast Burritos 


12 eggs, beaten

24 flour tortillas (you can also use whole wheat)

1 lb bulk sausage, cooked (or crumbled links)

2 cups cheddar cheese, shredded

1/2 cup chunky salsa (your choice of heat)

Optional Ingredients

1 tomato, peeled and chopped (optional)

6 potatoes, shredded and fried until cooked through (optional) or 6 hash browns (optional)

jalapeno, slices (optional)

1 green pepper, finely diced (optional)

1 (4 ounce) can chopped green chilies (optional)

1 -2 garlic clove, finely minced (optional)

1 onion, finely diced (optional)

2 green onions, sliced with tops (optional)


Scramble eggs in large skillet until done; stir in cooked sausage and salsa. Warm tortillas in microwave 20-30 seconds or until warm and flexible. Place 1/2 cup egg mixture into tortilla; roll burrito-style. Freeze burritos in single layer on lightly greased cookie sheet. When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze. TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing. Wrap in a paper towel. Cook in microwave until heated through (about 2 minutes). Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.

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