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Bear's Breakfast Burritos Recipe
Bear's Breakfast Burritos Recipe photo by Taste of Home

Bear's Breakfast Burritos Recipe

Read Reviews (7)
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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
TOTAL TIME: Prep: 45 min. Cook: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Cook: 15 min.
MAKES: 12 servings

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 Johnsonville® Hot Ground 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Bear's Breakfast Burritos in Taste of Home April/May 2009, p45

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.

Reviews for Bear's Breakfast Burritos(7)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Mar. 27, 2014

These were absolutely amazing and full of flavor! I did leave out the bell peppers and green onions and used jarred jalapenos instead of fresh and I just left them in slices. In place of the chorizo I use precooked, frozen sausage links bc they are affordable and made cook time quicker which is always a great b thing when you have a toddler.

MY REVIEW
Reviewed Nov. 2, 2013

One of my families all time favorites! I usually try to keep these in the freezer. We even take them camping with us ~ just take the wax paper off, wrap them back up with the foil and set over an open fire.

MY REVIEW
Reviewed Jun. 13, 2013

I can see why this is a contest winner! It is absolutely wonderful! ...and I live alone, so I love that I can freeze it. Thanks, Larry

MY REVIEW
Reviewed Dec. 23, 2011

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.

MY REVIEW
Reviewed Jun. 8, 2011

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.

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