Grilled Sausage and Potato Breakfast Burritos
- Yield: 8 burritos
Ingredients
- 3 tablespoons butter
- 2 cups frozen potatoes O’Brien (frozen potatoes mixed with peppers and onion)
- 1/2 c chopped red peppers (optional)
- 8 oz breakfast sausage roll (1/2 of a 16 oz roll)
- 12 large eggs
- 2 tablespoons milk (or half and half)
- 8 medium flour tortillas
- 1 cup shredded pepper jack cheese
- 1 cup shredded mild cheddar cheese
- salt and pepper to taste
Instructions
- Melt butter in a large skillet. Add frozen potatoes with pepper and onion mixture, and additional peppers if desired. Cook over medium-high heat, stirring occasionally until potatoes are crispy, about 7-8 minutes. Remove from skillet and set aside.
- Add sausage to skillet and cook, stirring occasionally until cooked thoroughly, about 7-8 minutes. Remove from skillet and set aside.
- While sausage is cooking, whisk eggs, milk and a pinch of salt and pepper.
- Whip down skillet if needed. Add additional cooking spray if you are not cooking on a non-stick skillet. Reduce heat to medium and add eggs. Cook, stirring occasionally until eggs are cooked and scrambled. Remove from heat.
- To assemble burritos, divide egg, potato and sausage mixture equal between 8 burritos. Sprinkle with cheeses and a pinch of salt and pepper. Don’t overfill.
- Fold sides of burrito inwards, then roll to close and put seam side down. Continue with remaining burritos.
- Heat a grill pan, grill or skillet over medium-high heat.
- Add burritos, seam side down first and grill a few minutes per side until browned.
Notes
To freeze:
Cool burritos completely. Once cooled wrap each burrito in plastic wrap then foil. Store in a gallon size freezer bag for 1-2 months.
To cook from frozen:
Defrost them in the refrigerator overnight, then simply remove from the foil and plastic wrap and place on a microwave safe plate covered with a paper towel and cook for 2-4 minutes flipping halfway.
If you forget to defrost, no biggie, you can cook from frozen if desired.
I also like to reheat them in the oven so they don’t lose their crispiness. Simply remove plastic wrap and foil and place on a large baking sheet. Bake in a 350 degree oven for 30-40 minutes from frozen. If they are thawed in the refrigerator, then you only need about 10-20 minutes, hence the reason why I thaw overnight.
Prep ahead:
You can also make a batch of these to have fresh in the refrigerator for the week. These will last for 3 days in the refrigerator. Just reheat in the microwave, or if you like it crispy, reheat in the oven.