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Bear's Breakfast Burritos Recipe

Bear's Breakfast Burritos Recipe photo by Taste of Home

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My husband, Larry (“Bear”) makes his burritos for our church’s Fourth of July taco booth. Everyone loves them and always asks when he is going to make more. —Larry & Sandy Kelley, Grangeville, Idaho

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Bear's Breakfast Burritos Recipe

Prep: 45 min. Cook: 15 min.

Yield: 12 Servings

45 15 60

Ingredients

2 packages (22-1/2 ounces each) frozen hash brown patties
15 eggs, lightly beaten
2 tablespoons chili powder
2 tablespoons garlic salt
1 tablespoon ground cumin
1/2 pound uncooked chorizo or bulk spicy pork sausage
6 jalapeno peppers, seeded and minced
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 large onion, chopped
1 bunch green onions, chopped
3 cups salsa
12 flour tortillas (12 inches), warmed
4 cups (16 ounces) shredded Monterey Jack cheese
Sour cream, optional

Directions

Cook hash browns according to package directions; crumble and keep warm. Meanwhile, in a large bowl, whisk the eggs, chili powder, garlic and cumin. Set aside.
Crumble chorizo into a large skillet; add the jalapenos, peppers and onions. Cook and stir over medium heat until meat is no longer pink; drain. Add reserved egg mixture; cook and stir over medium heat until eggs are set. Stir in salsa.
Spoon 1/2 cup hash browns and 1/2 cup egg mixture off center on each tortilla; sprinkle with 1/3 cup cheese. Fold sides and ends over filling and roll up. Wrap each burrito in waxed paper and foil. Serve warm with sour cream if desired. Cool remaining burritos to room temperature; freeze for up to 1 month.
To use frozen burritos: Remove foil and waxed paper. Place burritos 2 in. apart on an ungreased baking sheet. Bake, uncovered, at 350° for 50-55 minutes or until heated through. Yield: 12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 burrito equals 584 calories, 27 g fat (12 g saturated fat), 290 mg cholesterol, 2,151 mg sodium, 58 g carbohydrate, 9 g fiber, 27 g protein.

Originally published as Bear's Breakfast Burritos in Taste of Home April/May 2009, p45

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Reviews for Bear's Breakfast Burritos

Bear's Breakfast Burritos

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Reviewed on Dec. 23, 2011 by devenrae

Excellent flavor. And yes - baking the burrito, even though the ingredients are already cooked, added a lot to the finished overall flavor. The ingredients really get to "know" each other in the oven. The result is a delicious breakfast perfect for everyday meals or special enough for company. I'm serving them alongside homemade muffins and special coffee this Christmas.

Reviewed on Jun. 08, 2011 by kitchenmouseof5

Very good, my husband loves it. I did not have hashbrowns so I used tater tots and it turned out great. This makes a lot so I used a little of each ingredient(I did not measure) to make for just my husband and I.

Reviewed on May. 10, 2010 by Maxi

The ingredients are already cooked. No need to cook again. Just eat and enjoy as soon as they are wrapped!

Reviewed on May. 05, 2010 by cheryl.gradert

This recipe sounds really good and I would like to make it. You only gave the cooking instructions for the frozen product. How long and what temp do you cook the fresh burrito?