Easy Money Breakfast Burritos

Easy Money Breakfast Burritos

13 Reviews 2 Pics
  • Prep

    35 m
  • Cook

    25 m
  • Ready In

    1 h
LYNDERAE
Recipe by  LYNDERAE

“Yummy burritos that are so good that my husband was selling them for a buck apiece at corp school in the Navy. I was making them every night, and we bought a new couch with the money! These freeze really well; just defrost and eat. I also add fresh cooked mushrooms in these on occasion. I do find that these taste better when made ahead of time and eaten at a later time.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 burritos

Directions

  1. Place the pork sausage and onion into a skillet over medium heat, and cook until the sausage is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Drain the excess grease.
  2. In a separate skillet over medium heat, melt the butter until the foam subsides, and cook and stir the beaten eggs with the chilies until softly scrambled but not wet, about 3 minutes. Transfer the scrambled eggs into a large bowl, and stir in the cooked sausage mixture.
  3. Place a tortilla onto a microwave-safe plate, and cook in the microwave on High setting for 10 to 20 seconds. The tortilla should be warm and pliable. Spoon about 1/2 cup of the sausage and egg mixture in a line down the the tortilla, slightly off center. Top with about 1 tablespoon of shredded cheese, and 1 tablespoon of salsa. Fold 2 opposite ends of the tortilla over the filling. Press the 2 ends down so they stay folded. Carefully roll the shorter unfolded edge over the burrito, pushing the filling to the back of the roll as you go, to snugly enclose the filling. Keep the 2 ends folded as you roll. Wrap in foil if desired. Repeat with the rest of the tortillas.

Share It

Reviews (13)

Rate This Recipe
LYNDERAE
41

LYNDERAE

I am the submitter of this recipe-make sure you use the green chilies in these~~they really make these outstanding!! I prefer mine without cheese. You can defrost them overnight in the fridge.

Linda Farrell
33

Linda Farrell

We browned pork sausage, onion, garlic and red pepper, drained grease. Added velveeta until melted. Mixed in beaten eggs and green chilies until set. Spoon onto flour tortillas, top with salsa and ENJOY! Did not use any butter. This recipe is very versatile with the ingredients you have on hand.

Jamie
29

Jamie

so tasty. i did use queso cheese dip instead of cheese whiz worked great

More Reviews

Similar Recipes

Breakfast Burritos
(77)

Breakfast Burritos

Chorizo Breakfast Burritos
(64)

Chorizo Breakfast Burritos

Tasty Breakfast Burritos
(39)

Tasty Breakfast Burritos

Southwest Breakfast Burritos
(27)

Southwest Breakfast Burritos

New Mexico Green Chile Breakfast Burritos
(29)

New Mexico Green Chile Breakfast Burritos

Breakfast Burritos with Green Salsa
(20)

Breakfast Burritos with Green Salsa

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 338 cal
  • 17%
  • Fat
  • 21.4 g
  • 33%
  • Carbs
  • 17.6 g
  • 6%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 290 mg
  • 97%
  • Sodium
  • 1049 mg
  • 42%

Based on a 2,000 calorie diet

Top

<

previous recipe:

New Mexico Green Chile Breakfast Burritos

>

next recipe:

Breakfast Burritos