Breakfast Burritos Recipe

Breakfast Burritos Recipe photo by Taste of Home

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"Soon after we moved to Arizona, I received this recipe," pens Anita Meador from her home in Mesa. "It's a big hit with everyone. For a fun variation, add part of a green pepper and some whole kernel corn," she recommends. "Or omit the potatoes and eggs and add your favorite canned beans and a little shredded cheddar cheese."

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Breakfast Burritos Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

1/4 pound bulk pork sausage
1/2 cup cooked diced peeled potatoes
2 tablespoons chopped onion
4 teaspoons canned chopped green chilies
Dash pepper
2 eggs, lightly beaten
1/2 cup shredded Mexican cheese blend
2 flour tortillas (8 inches), warmed

Directions

Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove sausage with a slotted spoon and set aside.
In the same skillet, fry potato and onion until onion is crisp-tender. Add the chilies and pepper. Return sausage to the pan. Add eggs; cook and stir until eggs are completely set.
Remove from the heat; stir in cheese. Spoon mixture off-center onto tortillas. Fold in bottom and sides of tortilla and roll up. Yield: 2 servings.

Nutritional Analysis: One burrito (prepared with turkey sausage, egg substitute and reduced-fat cheese) equals 390 calories, 15 g fat (5 g saturated fat), 50 mg cholesterol, 950 mg sodium, 38 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Breakfast Burritos in Cooking for 2 Winter 2005, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Breakfast Burritos

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Reviewed on Nov. 27, 2010 by treefrog38

I had the pleasure of having these breakfast burritos made for me and I assure you they are wonderful. Anita Meador is my ex Mother-in-law and one of the best cooks in the world. Theresa Fern Looney