Southwest Breakfast Burritos

Southwest Breakfast Burritos

Recipe by Norm Walker from allrecipes.com

Breakfast 1 Hr. 5 Mins.

Ingredients

20

20 servings

  • 12 eggs
  • 0.66666668653488 cup milk
  • 0.5 teaspoon salt
  • 2 tablespoons butter
  • 1 pound bulk pork sausage
  • 2 tablespoons minced garlic
  • 0.5 red onion, diced
  • 1 tomato, diced
  • 0.25 cup chopped fresh cilantro
  • 1 (3.5 ounce) can diced jalapenos
  • 1 (1 ounce) package taco seasoning
  • 1.5 cups shredded Cheddar cheese
  • 20 (6 inch) flour tortillas

Instructions

  • Gather all ingredients.
  • Whisk together eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in egg mixture; cook and stir until eggs are completely set, about 5 minutes.
  • Break up cooked eggs into small pieces and place into a large bowl. Set aside.
  • Heat the same large skillet over medium heat. Cook and stir sausage and garlic in the hot skillet for 5 minutes, Add onion; continue to cook and stir until sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  • Transfer sausage to eggs in the bowl. Stir in tomato, cilantro, jalapeños, and taco seasoning until well combined. Allow mixture to cool to room temperature, then stir in Cheddar cheese.
  • Lay a tortilla onto your work surface, then spoon some of the egg filling halfway between the bottom edge and the center of tortilla. Flatten filling into a rectangular shape with the back of a spoon. Fold the bottom of tortilla snugly over filling, then fold in the left and right edges. Roll burrito up to the top edge, forming a tight cylinder. Repeat with remaining ingredients.
  • Wrap individual burritos tightly with plastic wrap and store in the freezer until ready to serve.
  • To serve, heat burritos in the microwave until hot, 3 to 4 minutes.

Nutritional Facts

Per 20 servings

  • Calories: 296
  • Carbohydrate: 19g
  • Fat: 19g
  • Fiber: 1g
  • Protein: 12g
  • Sugar: 2g

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