Southwestern Breakfast Burrito
I love southwestern style breakfast burritos.They are a hearty meal for the busy day ahead. They are hot and will wake you up!
* 4 eggs
*1/2 lb. ground hot sausage
*1/4 cup chopped onion
*1 diced tomato
* 1/8 cup chopped jalapenos
* 1 handful shredded cheddar cheese ( I like the 3 cheese shredded)
* dash of hot sauce
* sour cream and picante sauce
* bag of flour tortillas
The first the thing to do when making southwestern breakfast burritos is begin browning your half a pound of ground hot pork sausage in a skillet on medium high. I like mine to be thoroughly brown.
While that is browning in a skillet I will usually place four to six of the flour tortillas on a pancake griddle or set them in the oven at a low setting of 275 degrees. I want to warm them but not make them crispy.
Then I take the 4 eggs and in a heated, oiled, skillet I scramble them.On about a medium to medium high setting. I don't add milk to the scrambled eggs because I like the extra flavor and color of the eggs in the burritos.
Once the sausage has browned really well, I will then drain the fat from the pan and then add the onions, tomatoes and jalapenos and a dash of hot sauce.
Once all these ingredients have simmered some, I will then add them all into the scrambled eggs skillet,reducing the heat slightly, and mix all the ingredients together.
Once that has cooked some, I will remove the warmed flour tortillas from the oven or pancake griddle.
I have a flat pancake griddle that I usually use, and cover them with a metal pan lid, to keep the heat in and it provides and even heat. The bottom tortilla will get crispy usually but I kind of like that if its not too crispy.
I will get out a platter and take a flour tortilla and spoon in the sausage and egg fillings.
You can then add the cheese by sprinkling some in and add a tablespoon of sour cream. You can also add your picante sauce too.
Or in a variation you can add these to the top of the burritos after they are made and eat it all with a fork.
I roll them by folding them, but not in half, just barely enough to cover the filling. I then fold one of the ends towards the center, then finish rolling the entire burrito. This keeps your filling from falling out.
I love making and eating these. They seem to come out with lots of flavor. They're great for a winter day and they are great if you have a cold. They will get you to breathing again because they are hot!
If you make a larger batch or if you have any filling left over, these make a great snack for later.
