Drive-Through-Style Breakfast Burritos

Name: Drive-Through-Style Breakfast Burritos
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American-Mexican
Ingredients: 2 pieces Russet potato, peeled and diced small; 2 tbsp Vegetable oil; 8 oz Breakfast sausage, bulk; 8 pieces Eggs; 2 tbsp Milk; 1 tbsp Butter; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 1 tsp Salt; 0.5 tsp Black pepper; 1.5 cup Cheddar cheese, freshly grated; 4 pieces Large flour tortillas (10-inch); 0.5 cup Salsa

American-Mexican · 40 mins

Warm tortillas packed with eggs, crisp potatoes, cheese, and salsa.

K By kympro

Servings

2 pieces Russet potato, peeled and diced small
2 tbsp Vegetable oil
8 oz Breakfast sausage, bulk
8 pieces Eggs
2 tbsp Milk
1 tbsp Butter
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
1 tsp Salt
0.5 tsp Black pepper
1.5 cup Cheddar cheese, freshly grated
4 pieces Large flour tortillas (10-inch)
0.5 cup Salsa

Calories

1018 kcal

Protein

36g

Carbs

108g

Fat

51g

Fiber

Sugar

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Cook Potatoes

1. Heat the vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add the potatoes, garlic powder, smoked paprika, half the salt and half the black pepper. Cook, stirring only occasionally, for 12 to 15 minutes until deeply golden and crisp outside and tender inside. Transfer to a plate.

2 pieces Russet potato, peeled and diced small, 2 tbsp Vegetable oil, 0.5 tsp Garlic powder, 0.5 tsp Smoked paprika, 0.5 tsp Salt, 0.2 tsp Black pepper
2. In the same skillet over medium-high heat, cook the breakfast sausage, breaking it into small crumbles, for 6 to 8 minutes until browned and cooked through. Drain off excess fat, then add to the potatoes.

8 oz Breakfast sausage, bulk
Scramble Eggs

3. Whisk the eggs with the milk and the remaining salt and black pepper. Wipe out the skillet, melt the butter over medium-low heat, and pour in the eggs. Stir gently with a spatula for 3 to 4 minutes until softly set but still slightly glossy, since they will keep cooking in the burritos.

8 pieces Eggs, 2 tbsp Milk, 1 tbsp Butter, 0.5 tsp Salt, 0.2 tsp Black pepper
Assemble and Toast

4. Warm the tortillas one at a time in a dry skillet or microwave for 15 to 20 seconds until pliable. Layer each with cheddar cheese, potatoes and sausage, scrambled eggs, and a spoonful of salsa, keeping the filling in the center.

1.5 cup Cheddar cheese, freshly grated, 4 pieces Large flour tortillas (10-inch), 0.5 cup Salsa
5. Fold in the sides, then roll tightly from the bottom. Toast the burritos seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until golden and the cheese melts. Serve hot, wrapped in foil or paper, with extra salsa.

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