PW's Breakfast Burritos
PW's Breakfast Burritos is a morn meal that serves 12. One serving contains 466 calories, 18g of protein, and 18g of fat. For $1.31 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. This recipe is typical of Mexican cuisine. 58 people were impressed by this recipe. A mixture of canolan oil, monterey jack cheese, canned jalapenos, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 68%, this dish is solid. Try Breakfast Burritos, Breakfast Burritos, and Breakfast Burritos for similar recipes.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 75 minutes
Ingredients:
1 pound breakfast sausage
Butter, for frying
Jarred jalapenos
Canola oil, for frying
10 eggs
12 flour tortillas
1 green pepper, cut into fine dice
Ground black pepper
Salt and ground black pepper
1/4 cup half-and-half
Hot sauce
Grated Monterey Jack cheese
1 large onion, cut into fine dice
1 red pepper, cut into fine dice
12 russet potatoes
1 teaspoon seasoned salt, such as Lawry's
1 yellow pepper, cut into fine dice
Equipment:
frying pan
bowl
whisk
spatula
paper towels
microwave
aluminum foil
oven
baking sheet
cutting board
Cooking instruction summary:
Begin by browning the breakfast sausage in a skillet over medium heat. Drain off the grease and reduce the heat to low. Crack the eggs into a bowl. Add the half-and-half, seasoned salt and some pepper, and whisk to beat the eggs lightly. With the heat still on low, pour the egg mixture over the sausage mixture. Now, with a spoon or spatula, very gently stir the mixture. Continue lightly cooking over low heat until the eggs are set. Now taste and adjust the seasoning, adding more seasoned salt or pepper if desired. To assemble, warm the stack of tortillas on a paper towel in the microwave for about 30 seconds. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, and top with a spoonful of Breakfast Potatoes. Tuck in the sides and roll the tortilla until closed. Wrap in foil sheets and keep warm until ready to serve. For cheesy and spicy variations, add grated Monterey Jack, jarred jalapenos, hot sauce or all three. Preheat the oven to 375 degrees F. Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes. Place the hot potatoes on a cutting board and dice them into 1-inch pieces. Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture. After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.
Step by step:
1. Begin by browning the breakfast sausage in a skillet over medium heat.
2. Drain off the grease and reduce the heat to low.
3. Crack the eggs into a bowl.
4. Add the half-and-half, seasoned salt and some pepper, and whisk to beat the eggs lightly.
5. With the heat still on low, pour the egg mixture over the sausage mixture. Now, with a spoon or spatula, very gently stir the mixture. Continue lightly cooking over low heat until the eggs are set. Now taste and adjust the seasoning, adding more seasoned salt or pepper if desired.
6. To assemble, warm the stack of tortillas on a paper towel in the microwave for about 30 seconds.
7. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, and top with a spoonful of Breakfast Potatoes. Tuck in the sides and roll the tortilla until closed. Wrap in foil sheets and keep warm until ready to serve.
8. For cheesy and spicy variations, add grated Monterey Jack, jarred jalapenos, hot sauce or all three.
9. Preheat the oven to 375 degrees F.
10. Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.
11. Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
12. Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet.
13. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes.
14. Add more butter to the pan as necessary for moisture.
15. After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.
Nutrition Information:
covered percent of daily need
