I am pleased to announce our first featured chef on Eat 'n' Meet,
Shana Fleming! Be sure to check out her blog http://extensiondeepintheheartoftexas.blogspot.com!
This is a great recipe. I found it somewhere on the web, but I cannot remember where. The flavor is mild (not hot) so it works well for children. I made them, wrapped them in foil and froze them for my children’s breakfast before school. It makes a lot so it is a good recipe to keep on hand when having people sleep over. You can just make it the night before and reheat it. My oldest loves it with sour cream on it.
Enjoy!
Sausage and Egg Breakfast Burritos
6 Tablespoons butter
1 (32 ounce) package frozen square hash browns country-style
1 (16 ounces) pound hot Jimmy Dean pork sausage
6 eggs
1 (4 ounce) can diced green chilies
1 (15 ounce) can Hatch green chili enchilada sauce (or some other brand green chili)
6-8 slices of thick bacon, cooked until crispy
1 1/2 cups shredded cheddar cheese
10 large tortillas or more small ones
Melt butter in a large skillet and add hash browns in a single layer (you may need two skillets). Cook hash browns according to package directions or until browned.
While hash browns are cooking, you are going to use one pan to cook everything else, one ingredient at a time, and then add it to a large pot where you will mix everything.
Brown sausage in a separate pan. When sausage is done, add it to a large pot. Scramble eggs in the skillet and add to the large pot. Add diced green chilies, green chili sauce, and bacon (optional) to the large pot. When the hash browns are done, add them to the large pot and incorporate gently. Add the cheddar cheese and fold in gently until melted.
Fill warm tortillas with filling and enjoy! We like to make burritos, wrap them in aluminum foil, and store them in the fridge so they can be easily warmed up for breakfast or for company. Makes around 20 regular burritos.
