Several years ago I would occasionally make breakfast burritos for a group of people that I supervised and I served the burritos at our Wednesday morning meeting. My group members loved them, but as my group grew to 30 plus people and our meetings were scheduled in the afternoon, I phased them out. Over the years a few of my group members would remind me how much they loved the breakfast burritos and that they would sure like to have them again. I supervise a smaller group again and decided to surprise them with the burritos last Friday morning. This new group loves to eat, so they were happy to get them.
Breakfast burritos can be made the night before and reheated before serving. They are also a mobile food that someone can grab as they are running out the door and eat in transit. They are great to make when you are camping. They are also a good choice to serve to a crowd of people.
As for the breakfast burrito filling, eggs, potatoes, cheese, and meat are the core ingredients. I use linguica, a Portuguese sausage, in my burritos, but you can use chroizo, any other breakfast sausage, or even bacon. In the interest of time I used frozen hash browns last Friday, but you can use fresh potatoes that you boil or sauté. A lot of people use bell pepper in their breakfast burritos, but bell peppers and I don’t get along, so you won’t find them in mine.
– Serves 10 (double, triple, or quadruple the recipe depending on the size of your crowd)
- 2 tablespoons olive oil
- 1/2 onion chopped
- 1 32 oz. package of frozen hash browns or country potatoes
- 12 eggs
- 2 sticks of linguisa or 13 oz. of any breakfast sausage
- 10 flour tortillas
- 8 oz. Mexican four blend shredded cheese
- Salt and pepper to taste
- Taco sauce or salsa
In a large skillet, heat the olive oil. Add the chopped onion to the olive oil and sauté until translucent. Break the eggs into a large bowl and add a pinch or two of salt and pepper. Whisk the eggs until they are evenly colored. Add the eggs to the sautéed onions. Scramble by cooking on medium heat and using a spatula to push egg mixture towards the center of the skillet. Tilt the skillet to distribute the runny egg, allowing it to cook. Continue pushing and tilting until the eggs are cooked.
Scrambling the eggs with sautéed onions
Cook the frozen hash browns according to instructions on package.
Quarter the sticks of linguisa lengthwise and then cut the strips into bite sized pieces. Sautee the linguisa until slightly browned around the edges.
Mix the hash browns and linguisa with the scrambled eggs.
Eggs, hash browns, and linguisa
To heat the flour tortillas, wet two paper towels and squeeze out the excess water. Place one paper towel on a plate. Place the tortillas on top of the paper towel and then place the other paper towel on top of the tortillas. Microwave on high for 1 1/2 to 2 minutes.
Place a heated tortilla on a plate. Place a large scoop of the egg, sausage, potato mixture in the middle of the tortilla. Sprinkle on the shredded cheese. Fold the left and the right sides of the tortilla towards the middle. Fold the bottom of the tortilla towards the middle and roll towards the top.
A large scoop of the egg, potato, sausage mixture in the middle of tortilla
Cheese sprinkled on the top
The left and right sides of the tortilla are folded towards the middle
The bottom of the tortilla folded and then rolled towards the top
The finished breakfast burrito
The breakfast burrito wrapped in foil
The burritos can be wrapped in foil or placed unwrapped in a large covered casserole dish until ready to serve. To keep burritos warm, store in a 150 to 200 degree oven.
Serve with salsa or taco sauce.