These burritos make a delicious grab and go breakfast to simplify your morning. These were such a staple in our home for a very long time. I can't recommend these enough. Make these your own by adding any vegetables or additional spices you enjoy! I like to mix it up every few weeks but this is the classic way Mitch likes them.
Ingredients:
12oz Turkey Bacon
6 Eggs
4oz Canned Diced Green Chili
Potatoes or frozen hashbrowns to make it even easier, just use as much as you like
for us that's usually 6 small potatoes or half of a 2 pound bag of hashbrowns
2 tablespoons olive oil
1 pound Lean Turkey Sausage
8 Tortillas
optional: 2 cups cheddar cheese
Directions:
Wash and dice potatoes, add olive oil and salt and pepper as preferred. stir to evenly season.
skip this step if you are using hashbrowns
spray a 9x13 baking pan with non- stick cooking spray.
add potatoes/hashbrowns.
bake to desired texture. Usually between 60-75 minutes for diced potatoes, less for hashbrowns.
While the potatoes are baking, place a large frying pan over medium high heat. add strips of turkey bacon.
fully cook each strip of bacon (about 2 minutes each side). Once done, set them aside and repeat with the rest.
After all the bacon is cooked and set aside, keep the pan over medium heat. Add sausage to the pan. stir often until the sausage is fully cooked. (internal temperature 165+)
remove from heat.
transfer cooked sausage from the frying pan into a large mixing bowl.
in a separate bowl, beat eggs until combined.
return the frying pan to medium heat, ad the eggs.
Stir consistently, scraping the cooked egg off the bottom of the pan.
Once your eggs are scrambled and fully cooked, add them to the mixing bowl with the sausage.
Chop the cooked bacon into bits (I like to use a pair of kitchen scissors but you can also use a knife and cutting board).
add Bacon to the mixing bowl.
Open diced chilis and add to the mixing bowl.
optional: add cheese to the mixing bowl.
Once your potatoes are fully cooked (They should be done or close to done at this point), add them to the mixing bowl.
Stir gently to combine.
Place 7-8 tortillas on a clean surface.
Evenly distribute the burrito filling mixture between the tortillas.
Roll each burrito and then wrap it with a strip of wax paper or parchment paper.
Repeat with all 8 burritos.
Store into an airtight container.
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