Easy Breakfast Burritos

Ingredients

  • 6 eggs
  • 2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
  • 1 to 2 tablespoons milk
  • 6 fully cooked breakfast sausage links, cut into small pieces
  • 1 bag (1 lb 4 oz) refrigerated shredded hash brown potatoes
  • 6 Old El Paso™ flour tortillas for burritos (from 11-oz package)
  • 2 cups shredded Mexican cheese blend (8 oz)

Instructions

1 _ In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.

2 _ Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.

3 _ To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.

4 _ Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.


5 _ To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.

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