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not just for breakfast burritos

(1 rating)
angie12210 avatar
Recipe by
Angie Blaylock
@angie12210
Indianapolis, IN

I suppose some would call these a breakfast burrito but you could have these anytime. We love to wrap and freeze these so we have a satisfying meal at a moments notice!! Yummy!!

(1 rating)
yield 6 -10
prep time 30 Min
cook time 20 Min

Ingredients For not just for breakfast burritos

  • 1 lb
    breakfast sausage
  • 1 lb
    andouille sausage
  • 1 md
    chopped onion
  • 1 can
    rotel tomatoes and green chilies-drained
  • 1 can
    mild green chilies-diced
  • 10 lg
    soft tortillas
  • 1 c
    sour cream
  • 1 1/2 c
    co-jack cheese (or your favortie)
  • 6 lg
    eggs, beaten
  • 1 lg
    green/red pepper chopped (optional)

How To Make not just for breakfast burritos

  • 1
    Chop the andouille Sausage into small pieces and add to breakfast sausage in a large sauce pan. Add chopped onion, along with the chopped green and red peppers. Cook until sausage is completely cooked through and veggies have softened.
  • 2
    Add drained tomatoes/green chilies and the mild green chilies to the pan and stir to combine.
  • 3
    In a bowl, beat the eggs well and add to sausage mixture. Stir frequently to blend eggs throughout the mixture as they cook.
  • 4
    Place approximately a 3/4 cup full of the sausage/egg mixture onto the center of a tortilla. Add a dollop of sour cream along with approximately a 1/4 cup of cheese and roll up burrito style. Continue with this process until all the sausage/egg mixture is gone.
  • 5
    Place rolled burrito's close together in a 13x9x2 greased pan and bake at 350 for 30-40 minutes. Serve warm.
  • 6
    Any leftovers can be wrapped individually and dropped into a gallon sized Zip-Loc bag for freezing. Defrost in the microwave for 4 minutes and reheat for 1 minute.
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