Breakfast Burritos

These are such good burritos and everyone that tries them loves them. We like to wrap up the leftovers in tin foil and put some in the fridge and freezer. My husband just pops them in the oven in the morning and they taste great and are so filling.

• 2-3 leftover baked potatoes



• 1 pound sausage, we like hot



• 12 whole eggs



• chopped chives, to taste (optional)



• seasoned salt And pepper, to taste



• 1 cup monterey jack cheese



• flour tortillas, we like the uncooked found near the cheese

We like to make these after we have had baked potatoes. We put the leftovers in the fridge. Peel potatoes. 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.

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.

Cook uncooked tortillas in frying pan or warm in the microwave.


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.

This freezes really well. Wrap burritos individually in aluminum foil.  Reheat in oven or microwave.

Recipe adapted from: www.thepioneerwoman.com/cooking