Breakfast Burrito

Name: Breakfast Burrito
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 cups frozen potato gems; 2 tablespoons olive oil; 16 Pork Chipolata Sausages (casing removed); 8 large eggs (lightly beaten); 1/3 cup half and half (see notes); Kosher salt and freshly ground black pepper (to taste); 1 can refried beans; 8 large flour tortillas; 2 cups mexican blend cheese; 2 Roma tomatoes (diced)

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Breakfast Burrito

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Prep Time 30

Cook Time 30

Total Time 1

Course Breakfast

Servings 8 people

Ingredients

2 cups frozen potato gems
2 tablespoons olive oil
16 Pork Chipolata Sausages casing removed
8 large eggs lightly beaten
1/3 cup half and half see notes
Kosher salt and freshly ground black pepper to taste
1 can refried beans
8 large flour tortillas
2 cups mexican blend cheese
2 Roma tomatoes diced

Instructions

Preheat oven to 205 degrees C.
Cook potato gems according to package instructions; set aside.
Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
Cut some foil then add some baking paper on top, lay tortilla down and spread beans down center, top with potato gems, sausage, eggs, cheeses, tomatoes. roll up into a burrito.
Place into oven and bake until heated through, about 12-15 minutes.
Serve immediately.

Notes

Half and half is equal parts of milk and cream.
TO FREEZE: Do not need to cook in the oven, after rolling your burrito in foil simply freeze up to 1 month. To reheat, microwave for 4-6 minutes, turning halfway.