Breakfast Burritos
Breakfast Burritos
These Customizable Burritos Make A Filling Breakfast On The Go For Kids And Adults Alike. Filled With Nutrients And Protein, They’ll Keep You Full All Morning. You Can Also Make A Few Batches Of These, Wrap Them Tightly, And Freeze Them. When You Need Them, Just Reheat In The Microwave For 4–6 Minutes, Flipping Over Halfway Through The Cooking Time.
Ingrediënten
- 2 Tablespoons Salted Butter
- 1 Cup Frozen Chopped Onions
- ½ Cup Frozen Chopped Green Bell Peppers
- 2 Cups Frozen Shredded Hash Brown Potatoes
- ¾ Teaspoon Kosher Salt Divided
- ¼ Teaspoon Ground Black Pepper Divided
- 8 Precooked Frozen Breakfast Sausage Links
- 6 Large Eggs Beaten
- 6 12″ Flour Tortillas
- 1 ½ Cups 6 Ounces Shredded Pepper Jack Cheese
- 2 Medium Roma Tomatoes Cored And Diced
Instructies
- eat A Large Nonstick Skillet Over High Heat.
- When Hot, Add Butter, Onions, And Bell Peppers.
- Sauté Until Vegetables Are Softened And Any Moisture Has Evaporated, About 3–4 Minutes.
- Add Potatoes, ½ Teaspoon Salt, And ⅛ Teaspoon Pepper.
- Stir To Combine, Then Let Potatoes Sit And Brown On The Bottom.
- Stir And Let Bottom Brown One More Time, About 8 Minutes.
- Remove Vegetables From Skillet And Set Aside.
- Microwave Sausages On High Just Long Enough To Thaw, About 45 Seconds.
- Chop Into Smaller Pieces.
- Return Skillet To High Heat And Lightly Grease With Nonstick Spray.
- Add Eggs, Sausage, Remaining ¼ Teaspoon Salt, And Remaining ⅛ Teaspoon Pepper.
- Stir And Cook Eggs To Desired Doneness, About 3–5 Minutes.
- Remove From Heat.
- Heat Tortillas In Microwave On High For 30 Seconds To Soften Them.
- Build Each Burrito With Potato Mixture, Eggs, ¼ Cup Pepper Jack, And Tomatoes.
- Tuck In The Ends Before Tightly Rolling Up.
- Serve.
Nutritional Information
Calories: 748 kcal
