These breakfast burritos have been in my husband’s family for years. I mean I literally have the paper with the recipes my mother-in-law printed for my husband as he headed off to college and on a mission with THIS recipe and of course, jelly roll pancakes on it.These sausage and egg breakfast burritos are The Man Who Ate Everything’s specialty. Why is it that men are always good at breakfast foods? I’ve probably only made these once or twice. But these are good and hearty…and have Man Food written all over them. Our friend Bryan was in town for the weekend so we had plenty of these in the fridge just in case he needed some “sustenance” as he likes to say.

I don’t dare mess with a family recipe by using anything but Stokes green chili sauce. But sometimes we get desperate and in Florida we don’t have access to Stokes. So unless I pack some Stokes home in my suitcase when we visit out West (which I absolutely have done before), we have to find another brand of green chili.
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Sausage and Egg Breakfast Burritos

Ingredients

  • 6 Tablespoons butter
  • 1 32 ounce package frozen square hash browns country-style
  • 1 16 ounces pound hot Jimmy Dean pork sausage
  • 6 eggs
  • 1 4 ounce can diced green chilies
  • 1 15 ounce can Stokes green chili (or some other brand green chili)
  • 6-8 slices of thick bacon cooked until crispy (optional...we added it this time and it was tasty)
  • 1 1/2 cups shredded cheddar cheese
  • 10 large tortillas or more small ones

Instructions

  1. Melt butter in a large skillet and add hash browns in a single layer (you may need two skillets). Cook hash browns according to package directions or until browned.
  2. While hash browns are cooking, you are going to use one pan to cook everything else, one ingredient at a time, then add it to a large pot where you will mix everything.
  3. Brown sausage in a separate pan. When sausage is done, add it to a large pot. Scramble eggs in the skillet and add to the large pot. Add diced green chilies, green chili sauce, and bacon (optional) to the large pot. When the hash browns are done, add them to the large pot and incorporate gently. Add the cheddar cheese and fold in gently until melted.
  4. Fill warm tortillas with filling and enjoy! We like to make burritos, wrap them in aluminum foil, and store them in the fridge so they can be easily warmed up for breakfast or for company. Makes around 10 large burritos.

Recipe Notes

Source: Sheri Denney