- 12
- 45 mins
- 15 mins
Ingredients
- 2 22.5 oz pkg of frozen hash brown patties
- 15 eggs, lightly beaten
- 2 tbsp chili powder
- 2 tbsp garlic salt
- 1 tbsp ground cumin
- 1/2 pound uncooked chorizo or spicy pork sausage
- 6 jalapeno peppers, seeded and chopped
- 1 large green pepper, chopped
- 1 large red pepper, chopped
- 1 large onion, chopped
- 1 bunch green onions, chopped
- 3 cups salsa
- 12 flour tortillas (12 in), warmed
- 4 cups shredded Monterey Jack cheese
Preparation
Step 1
1. Cook hash browns per package directions; crumble and keep warm. Meanwhile in a large bowl, whisk eggs, chili powder, garlic and cumin. Set aside
2. Crumble sausage into a large skillet; add jalapeno, peppers, and onions. Cook and stir over medium heat until meat is no longer pink; drain. Add reserved egg mixture; cook and stir over medium heat until eggs are set. Stir in salsa.
3. Spoon 1/2 has browns and 1/2 egg mixture on each tortilla, sprinkle with 1/3 cup cheese. Fold sides and ends over filling and roll up. Wrap each burrito in waxed paper and foil. Serve with sour cream if desired.
Cool remaining burritos to room temp and freeze up to 1 month.
To use frozen burritos, remove foil and waxed paper. Bake uncovered at 350 deg F for 50-55 minutes until heated through.