School started back and as a result, the pre-planning and pre-prepping breakfast has commenced as well. These Sausage and Egg Breakfast Burritos are always a hit with my boys, husband, and myself for a quick, healthy, non-preservative filled breakfast. Even so, they are so tasty and hearty, leaving you feeling full all morning and avoiding falling into binge-eating spats. We also made Blueberry Almond Muffins this week and highly recommend making those as well. Make these on a Sunday early on and stave off the rush and madness of picking up food. You will surely love these and it will save you both time, money, and unnecessary preservatives from fast food options.
Sausage and Egg Breakfast Burritos
Ingredients
- 20 inch flour tortillas
- 14 eggs, lightly beaten
- 3 pounds Yukon potatoes, cut into bite size cubes
- 1 cup sour cream
- 1.5 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1 pound deli ham
- 2 cups shredded cheddar cheese
- 1 package Original Jimmy Dean’s sausage links, sliced
- Mae Ploy Sweet Chili Sauce (or hot sauce of choice for topping/dipping)
Prepare
- Firstly, in a large greased/oiled skillet, scramble the eggs over medium-high heat until just set.
- Secondly, in a large bowl combine the eggs, potatoes, sour cream, cheese, salt, and pepper until will incorporated.
- Thirdly, lay out the tortillas and evenly distribute egg mixture into the center of each one.
- Next, wrap each tortilla burrito style, folding in the ends first and then rolling it up into a cylinder shape. Place each one in a square of aluminum foil, roll up, and place into the freezer until you need each burrito.
- Finally, to reheat the burrito in the morning, unwrap and remove the aluminum foil, place on a plate and either microwave for 2 minutes or bake in a toaster oven for 6 – 8 minutes. Enjoy!
