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Bear's Breakfast Burritos

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

12 ServingsPrep: 45 min. Cook: 15 min.

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.

2 of 2

Bear's Breakfast Burritos (continued)

Directions (continued)

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.

Nutrition 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.