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
- 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
- Cook hash browns according to package directions; crumble and keep warm. Meanwhile, in a large bowl, whisk the eggs, chili powder, garlic salt and cumin. Set aside.
- Crumble chorizo into a large skillet; add the jalapenos, peppers and onions. Cook and stir over medium heat until chorizo is fully cooked; drain. Add egg mixture; cook and stir 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.
Originally published as Bear's Breakfast Burritos in Taste of Home April/May 2009, p45
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