Breakfast Burritos: Sausage, Hash Browns & Cheese

Source: Our Wisconsin Magazine

Makes 20 (8-inch size) or 12 burrito-size

Ingredients

  • ½ bag (32 oz,) frozen hash brown potatoes (cubes or shredded)
  • 1 lb. Jenni-O turkey sausage (or bulk pork sausage) - see note below
  • 1 Tbls. butter
  • 1 Tbls. canola oil
  • 1 med-lg. onion, diced
  • 1 large green pepper, chopped (or mix of green, orange, red & yellow)
  • 12 eggs
  • 3 c. (12 oz.) shredded cheese (Monterey Jack, Cheddar or Mexican blend)
  • 2 pkgs. (10-count) super soft flour taco tortillas (or 12 burrito-size)
  • Salsa, optional

Instructions

In a large skillet, cook hash browns according to package directions. Remove to a large bowl (you will be adding all other ingredients to that bowl later).

In another skillet, cook sausage until no longer pink. Drain fat, remove to a large plate lined with paper towel to absorb excess grease and set aside.

In a large bowl, beat eggs and set aside.

In the skillet you used to cook hash browns, heat a little oil and 1 tablespoon of butter. Add onions and cook until almost soft and translucent. Add diced peppers and cook until soft (about 5-10 min). Stir in eggs and cook, stirring often with a spatula, until eggs are set.

Add eggs with peppers and onions, and browned sausage, to the bowl with the cooked hash browns. Stir gently.

TO ASSEMBLE:Place about ¾ cup (more if using burrito-size) of the egg-sausage mixture in the center of each tortilla. Top with a little shredded cheese. Roll up and fold in ends. Makes 20 regular size or 12 super burrito-size.

If eating right away, place on a greased baking sheet. Bake at 350 degrees for 10-15 minutes or until heated through. Serve with salsa.

EXTRA UNBAKED BURRITOS:: Wrap individually in saran wrap, place in a zip lock bag and freeze. To eat later, thaw in refrigerator overnight and microwave to warm.

NOTE: If you'd like less meat, you can use 1/2 lb. instead of a pound.