It’s Monday morning and like always you are running late and rushing out the door. You are starving and there is no time to make breakfast and you know the line will be a mile long at the nearest fast food chain. Have no fear Mel’s Breakfast Burritos are here.

I love to make these burritos on a Sunday morning so that my husband and I have a quick breakfast to grab as we are running out the door. The great thing about breakfast burritos is you can make them out of whatever you have on hand if you don’t have sausage use bacon or diced ham. I like all things spicy so I use spicy sausage, pepper jack cheese, and jalapeños.

Since it’s just my husband and me, 10 breakfast burritos are enough to feed us for the week. I reserve half of the veggie and sausage mixture and freeze it for the next time I want to make breakfast burritos. Then the next time all I have to do is thaw the veggie and sausage mixture in the skillet and add the eggs.

If you are making enough burritos to feed a hungry army… then just use 24 eggs, 20 tortillas, and 16oz of cheese and all the sausage and veggie mix.

 

Mel’s Spicy Breakfast Burritos:

1lb Hot Breakfast Sausage

2 cups diced Yukon Gold potatoes

1 large yellow onion, diced

1 red bell pepper, diced

2 jalapeños (seeds removed) minced

1 clove garlic, minced

8oz Pepper Jack Cheese

10 flour tortillas (soft taco sized)

3 tablespoons butter

1 tablespoons of Extra Virgin Olive Oil

1 dozen extra-large eggs

10 paper towels

Salt and pepper to taste

 

Directions:

In an extra-large non-stick skillet cook the sausage over medium heat, breaking it into small bite sized pieces with a wooden spoon.

Once the sausage has cooked through remove it from the skillet and let the grease drain off on to some paper towels. Add 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil to the pan. Then add the diced potatoes, and cook on medium heat for 5 minutes, then add your diced onions, red bell pepper, jalapeños, garlic, 2 pinches of salt and black pepper to taste. Cook down on medium low heat for 5-7 minutes until the potatoes are fork tender.

While the veggies are cooking down, grate the pepper jack cheese. Then in a large bowl crack the eggs and whisk them together with a little salt and pepper.

Once the potatoes are fork tender, add the sausage back to the pan and stir to combine. If you are only going to make 10 burritos, take out half of the sausage and veggie mix and let it cool. Then store in the freezer until the next time you make breakfast burritos.

Add the 2 tablespoons of butter to the remaining sausage and veggies, once the butter has melted add the egg mixture to the pan and cook over medium low heat. Stirring the mixture (like you are making scrambled eggs) until the eggs are just cooked through.

Warm the tortillas up in the microwave for 45 seconds.

Tear off 10 paper towels.

Sprinkle a little cheese down the middle of the tortilla then add 2-3 big spoonful of the egg, sausage and veggie mixture. Then wrap like a burrito and wrap in a paper towel. Repeat. Store in the refrigerator in a large zip top bag. Reheat in the microwave.