Breakfast Burritos

Breakfast in my house is usually eaten on the run.  Whether off to school or work, we usually grab breakfast to go.  These burritos are great because they make a filling breakfast in portable form, and they freeze well too.  These can be made and frozen on the weekend, then heated up throughout the week by simply popping them in the microwave for a couple minutes.  To keep them warm on the way to work or school, I usually wrap them in aluminum foil after microwaving.

This recipe makes 4 large burritos, but can easily be doubled or tripled to make larger quantities.


Breakfast Burritos

1 link chorizo sausage, casing removed
2-1/2 cups frozen potatoes w/onions and peppers
1/2 cup ham, diced
4 eggs
4 burrito size tortillas
1 cup shredded cheddar cheese
Salsa
Jalapenos (if desired)

In large non-stick skillet, crumble and brown sausage over medium high heat.  Remove sausage from pan and set aside.  To drippings in pan, add potatoes and ham.  Cook and stir over medium heat  until potatoes are soft and lightly browned (if food starts to stick, add a little olive oil to pan).  Add sausage back to pan.

In small bowl, beat eggs.  Push potato and meat mixture to sides of pan and pour eggs into center of pan.  Let eggs cook for 1 minute, then scramble eggs into meat and potato mixture.  Continue cooking until eggs are set, about 2 minutes.  Remove from heat.  To assemble, place 1/4 of egg mixture down center of tortilla.  Top with 1/4 cup cheese.  If desired, add salsa and jalapenos.  Fold ends of tortilla in, then roll up.