Cheyenne's Breakfast Burritos

February 24, 2014

We woke up to a fresh blanket of snow and it's still coming down ever so softly. Sundays are a great day for me to get a jump start on my menu plan for the week. I usually try to plan what I will be making for the week as I only go to town on Mondays and Wednesdays now. I used to go in up to five days per week, but since we moved the store and downgraded back to a shop setting I'm not required to be there as often. I go in on the days that Stone has school so it works out well for us (timing wise and financially it all makes more sense). Planning on Sunday allows me to get my shopping list ready so that I only have to go to the store one of the two days that I'm in town.

 

Sundays are also a great day for me to make my breakfast burritos. I make a huge batch so that we can eat them for several breakfasts throughout the week. They keep really well in the fridge and the freezer so they are perfect for whenever we decide to eat them. I developed this recipe through trial and error. There are a lot of variations on breakfast burritos, but I'm proud to say that these are completely "mine". :)

 

Cheyenne’s Breakfast Burritos

  • 1 package of breakfast sausage (I use Jimmy Dean’s Regular Sausage)

  • 2-3 potatoes, peeled and cubed

  • ½ onion, diced

  • 1 – 5 oz. can of Diced Chiles

  • Salt

  • Pepper

  • Lawry’s Seasoning Salt

  • Oregano

  • Cilantro

  • Cumin

  • Chili Pepper

  • Minced Garlic

  • 12 Eggs

  • 2-3 cups of Cheese, shredded

  • 12-16 Flour Tortillas (I use the large ones)

  • Taco Sauce or Salsa

  • Tin Foil

Put the entire package of sausage in a deep skillet. Break up into small chunks and start to brown.

Add potatoes and onion.

Stir well breaking up the sausage into tiny chunks as it browns. Add chiles and seasonings. I use a teaspoon or two of each seasoning, but it really just depends on how you like it. You can always add more later! Also, don't worry....the chiles don't make them too spicy. If you desire more spice, you may want to use two cans instead of one.

Cover and simmer until potatoes are done.

 

Add eggs, mix well.

 

Cover and continue to cook. Stir the burrito mixture well. Taste the mixture and add more seasonings to taste, if needed and stir again.

 

Add cheese.

Turn off heat and allow it to sit for a minute or two. Stir the burrito mixture well to mix everything  together.

Tear of 12-16 sheets of tin foil (about 12-15” in length each).

Place a tortilla on a sheet of tin foil. Add about a cup of the burrito mixture in the center of the tortilla. I normally elongate the mixture so that it is about an inch from the ends of the tortilla. (It shouldn’t be just a glob in the center.)

Pour on a little taco sauce or salsa.

Fold in the ends of the tortilla and roll it up. Then using the tin foil, repeat that step. You should end up with a neat little pouch.

Continue this process until all the meat mixture is used up.

*This recipe made 16 tortillas this time. Sometimes it’s more….sometimes it’s less….it truly depends on how much filling you use in each tortilla.*

 

These Breakfast Burritos are truly heavenly....great on a cold day, great when working cattle, great when out on the trail, great....well, pretty much anytime! Like I said, they refrigerate and freeze well. Looks like I have my week's breakfasts done already....what a great feeling!

 

I saved one off to the side (with a little extra burrito mixture on it)  for Shane when he got in from feeding.....it was gone in like 2 seconds flat! And I got a "Good breakfast, babe" when he was finished. :)

We started our day off right....hope you try this....eating one puts a little spring in your step! Enjoy! ~Cheyenne

 

 

Share on Facebook
Share on Twitter
Please reload

GET UPDATES:

CATEGORIES:

Please reload

LIKE ON FACEBOOK:

FOLLOW ON INSTAGRAM: