Weekday-Friendly Breakfast Burrito Recipe

Picture it: You get out of bed and stagger to the kitchen for coffee after pushing snooze one more time. Happy, you open the fridge for creamer and discover you made a week's worth of breakfast burritos that can be made in under a minute yesterday.

Ingredient

– 12 egg – ½ cup canola oil – 1 pound pork breakfast sausage (uncased) – 2 large russet potatoes, peeled and diced – 1 red bell pepper, diced – 1 green bell pepper, diced – salt and pepper, to taste – 8 flour burrito-size tortillas, warmed – 1 cup shredded cheddar cheese

Direction

Whisk eggs in a large bowl until foamy. Set aside.Cook oil in a large skillet over medium. Crumble sausage during cooking. 

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After 5 minutes, take meat from pan using a slotted spoon.

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Cook chopped potatoes in the remaining oil and pig grease in the skillet. Stir often to prevent sticking for 10 minutes until softened.

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Add red and green bell peppers to the pan with the potatoes and simmer for 5 minutes to soften.

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Return the cooked pork to the pan and stir into the potato mixture.Sprinkle salt and pepper.

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Meanwhile, heat a large nonstick skillet on medium. Add eggs and scrape regularly until just set, about 3 minutes after cooking. Remove scrambled eggs from heat.

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To make burritos, put ½ cup of the potato-sausage mixture to a tortilla. Stir in ¼ cup scrambled egg and sprinkle with cheddar cheese. 

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Fold the burrito's sides and roll it from bottom to top, tucking the edges. Refrigerate or freeze wrapped in foil for a week.When ready to eat, microwave until hot.

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also see

also see

Easy Brioche French Toast Recipe