Breakfast Burritos

These easy make-ahead wonders are freezable and quick to heat up on busy mornings. Breakfast victory!

Makes 8 burritos

3 Tbs vegetable oil
4 cups (12 oz) frozen shredded hash brown potatoes (from 30-oz bag)
8 eggs
1 can (4.5 oz) Old El Paso chopped green chiles
1/2 tsp salt
1/2 tsp pepper
6 fully cooked breakfast sausage links, cut in 1/4-inch pieces
1 package (11 oz) Old El Paso flour tortillas for burritos (8 tortillas)
2 cups shredded Mexican cheese blend (8 oz)

In 12-inch nonstick skillet, heat 2 table-spoons of the oil over medium-high heat. Add frozen hash brown potatoes in even layer; press down lightly. Cook potatoes 7 minutes without moving. Drizzle with remaining 1 table-spoon oil; turn. Cook 6 to 8 minutes longer or until browned on both sides and hot through-out. Transfer to medium bowl; cover with foil to keep warm. Wipe out skillet.

In large bowl, beat eggs, green chiles, salt and pepper until well blended. In same skillet over medium-high heat, cook sausage 2 to 3 minutes, stirring frequently, until browned. Stir in egg mixture; cook 2 to 3 minutes, stirring occasional-ly, until scrambled.

To assemble burritos, spoon line of hash browns down center of each tortilla. Top with cheese and egg mixture.
Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.

To freeze, wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap
in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 2 minutes 30 seconds to 4 minutes 30 seconds, turning once, until heated through.

Tips: To add more flavor to your scrambled eggs, drizzle some hot sauce, to taste, over scrambled eggs when assembling burritos. For some more Southwestern flair, dip your easy homemade breakfast burrito in your favorite salsa.

Recipe courtesy of