Breakfast Burrito
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.
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.