Breakfast Burritos
3 medium potatoes cut hash brown style
1 pound of sausage browned and drained
1/2 cup onions
1 teaspoon garlic, minced
1 tablespoon cilintro
1/2 to 1 can El Paso Chopped green Chiles
1/2 pound sliced mushrooms (optional)
2 cups shredded Mexican blend cheese
8 eggs
1/2 cup('Old El Paso® Medium Thick ‘n Chunky Salsa'
8 to 12 Old El Paso® Flour Tortillas for Soft Tacos & Fajitas 10.5-oz. (12 ct)
diced tomatoes, (optional)
1/2 cup chopped green onion (optional)
sour cream (optional)
salsa (optional)
1.Place sausage, crumbled into skillet and starting cooking slowly. Drain return to burner
2. Add potatoes and onions. Cook, stirring often, towhere onions are transluscent and potatoes soft.
3.Add mushrooms, garlic, Chopped green Chiles & cilantro. Continue to ccok until mushrooms & Chopped green Chiles are warm.
4.Whisk eggs. Add to meat mixture, cooking over low heat until eggs start to firm.
5. Add salsa and 3/4 cup of cheese and continue to cook until eggs are soft but cooked.
6. Remove from burner.
7. On warm tortillas place approxmatly 2 tablespoons of egg mixture. Top with additional cheese.
8. If using green onions, tomatoes, and sour cream add on top of egg mixture. Roll up.
9. Pour additional salsa over top of rolled burrites if desired.
Notes:
1.These can also be made using Chirzo instead of sausage or I often use a mixture of diced ham and crumbled cooked bacon instead of sausage.
2. Regular shreeded cheese can be used in place of Mecican blend shredded cheese.