Breakfast Burrito

By Tricia33

These Pioneer woman Breakfast Burritos are loaded with delicious potatoes, sausage, eggs, and cheese. They will keep you going the whole day.

Ingredients

• 4 to 5 red potatoes
• 1 whole onion, large dice
• 1 tablespoon vegetable or canola oil
• 1 tablespoon bacon fat
• Red and green bell peppers, diced (optional)
• 1 pound breakfast sausage
• 12 whole eggs
• Chives, chopped, to taste
• Salt, to taste
• Pepper, to taste
• 1 cup Monterey Jack cheese
• Flour tortillas

Details

Servings 4
Adapted from thepioneerwoman.com

Preparation

Step 1

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, dice potatoes into 1-inch pieces.

In a large skillet heat oil and bacon fat over medium-low heat.
Sauté onions until starting to turn brown, and add bell peppers if using.

Next, add diced potatoes. Stir well and then slightly press. Cook for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. Cook for several minutes and then flip them with a spatula. Cook until desired doneness.

Then brown a pound of your favorite kind of breakfast sausage. Drain off the fat.

In a bowl, whisk together a dozen eggs (adjust according to your needs), chopped chives, seasoned salt, black pepper and about 1 cup of Monterrey Jack cheese. If you are feeling saucy add some cayenne pepper or Tabasco sauce for a little more of a kick.

Once your sausage is browned and drained add in the breakfast potatoes and stir to combine over low heat. Pour the egg/cheese mixture over the sausage/potato mixture. You don’t want to stir too much or the potatoes will fall apart and become mushy. Cook over low heat and turn them occasionally to cook.

When fully cooked throw some into a nice warm tortilla, wrap it up and, if they need to be kept warm for a bit, wrap them individually in sheets of foil.