As Pioneer Woman Ree Drummond says in her post about these burritos, they are not fancy or gourmet, but they are damn good! And really, isn’t that all that matters?
1 pound of breakfast sausage (recommended: Jimmy Dean original)
1 onion, diced
3 Tablespoons milk
Your favorite herbs: dill, rosemary, oregano, etc.
1 cup shredded Mexican cheese (a mix of Cheddar and Jack)
1 bag of frozen breakfast potatoes w-peppers included (see PW’s recipe if you’d like to make these from scratch – me? too lazy)
Salt & pepper
Approx. 15 flour tortillas
Hot sauce (optional)
1. In a large, deep frying pan, crumble the sausage and begin browning. Add onion and cook the mix until browned/caramelized.
2. In a medium bowl, whisk eggs, milk, salt & pepper, and your favorite herbs (I used dill and garlic). Add cheese.
3. Pour egg-cheese mixture into pan with sausage and onions. Stir often until eggs are cooked to desired doneness. We prefer them hard scrambled in my house, but if soft eggs blow your skirt up, have at.
4. Remove cooked mixture to large bowl and set aside.
5. Pour a couple of tablespoons of olive oil into the pan and bring it up to medium-high heat. Add the potatoes, doing your best not to over-crowd the pan. If you put in too much, the potatoes won’t brown and get crispy, and that would be a terrible shame.
6. Once the potatoes are cooked through, add to the egg mixture. Stir gently to incorporate without completely disintegrating the potatoes. Taste and add more salt, pepper, garlic, and/or hot sauce to your liking.
7. Fill tortillas with mixture, rolling and sealing. If you’re not going to eat them all at once (which, unless you’re like PW and have a herd of hunky cowboys at your back door, is probably likely), wrap them individually in foil and freeze. Reheat as desired.
The second time I made these, I made the following adjustments with great results:
- Increase egg count to 18
- Add a 4 oz. can of drained green chiles to the egg-cheese mixture before cooking
- Increase amount of cheese to 2 cups
- Add a small can of drained corn
- Top with salsa (and serve with sour cream when eating)