Getting a good breakfast on the go can be a challenge, but not with these make-ahead sausage and hash brown burritos. Spiced with diced green chilies these easy-to-prepare burritos will have you and your family starting the day on the right foot. Perfect for a busy lifestyle these burritos make a delicious grab-and-go morning meal for work or school, or take some along on your weekend camping adventure. Make a large batch and enjoy some now and freeze the rest for later, either way you will be sure to enjoy!
- 1 pound breakfast sausage
- 2 ½ cups diced hash brown potatoes fresh or frozen
- ¼ cup diced onion
- 1 jalapeno pepper diced
- 6 eggs scrambled
- 1 4 ounce can mild green chilies
- 1 cup cheese grated
- ¼ cup green chili enchilada sauce
- 8 large burrito-size soft flour tortillas
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In a large skillet crumble and brown the sausage. Drain and place in a large mixing bowl to cool.
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Lightly brown potatoes. Add onion and jalapeno and cook until onions become soft. Set aside to cool before adding to sausage.
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Scramble the eggs and put on a plate to cool before adding to sausage and potatoes. Mix evenly.
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Mix in green chilies and cheese. Add enchilada sauce and mix well.
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Heat tortillas in microwave as you go for about 10 seconds to soften. Place about 1/3 to 1/2 cup of filling in the center of tortilla. Roll burritos folding the sides in first. Roll in wax paper and seal with tape or label.
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Hold in the fridge for up to 5 days, or to freeze lay burritos in a single layer on a sheet pan until completely frozen. Burritos should be wrapped in foil for longer storage.
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To reheat unroll wax paper and heat in micro for about 90 seconds. Microwaves vary heat longer if needed.
Burritos can be made with bacon or ham if you prefer. Spice them up more or leave out the heat to suit your families taste.