PW's Breakfast Burritos

Name: PW's Breakfast Burritos
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 454 grams breakfast sausage; 12 servings Butter, for frying; 12 servings Jarred jalapenos; 12 servings Canola oil, for frying; 10 eggs; 12 flour tortillas; 1 green pepper, cut into fine dice; 12 servings Ground black pepper; 12 servings Salt and ground black pepper; 59 milliliters half-and-half; 12 servings Hot sauce; 12 servings Grated Monterey Jack cheese; 1 large onion, cut into fine dice; 1 red pepper, cut into fine dice; 12 russet potatoes; 1 teaspoon seasoned salt, such as Lawrys; 1 yellow pepper, cut into fine dice

You can never have too many main course recipes, so give PW's Breakfast Burritos a try. This recipe makes 12 servings with 439 calories, 18g of protein, and 15g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up breakfast sausage, ground pepper, hot sauce, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Begin by browning the breakfast sausage in a skillet over medium heat.

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Breakfast Sausage

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Frying Pan

Drain off the grease and reduce the heat to low.

Crack the eggs into a bowl.

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Egg

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Bowl

Add the half-and-half, seasoned salt and some pepper, and whisk to beat the eggs lightly.

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Seasoned Salt

Pepper

Egg

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Whisk

With the heat still on low, pour the egg mixture over the sausage mixture. Now, with a spoon or spatula, very gently stir the mixture. Continue lightly cooking over low heat until the eggs are set. Now taste and adjust the seasoning, adding more seasoned salt or pepper if desired.

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Seasoned Salt

Seasoning

Sausage

Pepper

Egg

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Spatula

To assemble, warm the stack of tortillas on a paper towel in the microwave for about 30 seconds.

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Tortilla

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Paper Towels

Microwave

Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, and top with a spoonful of Breakfast Potatoes. Tuck in the sides and roll the tortilla until closed. Wrap in foil sheets and keep warm until ready to serve.

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Potato

Wrap

Roll

Egg

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Aluminum Foil

For cheesy and spicy variations, add grated Monterey Jack, jarred jalapenos, hot sauce or all three.

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Monterey Jack Cheese

Hot Sauce

Jalapeno Pepper

Preheat the oven to 375 degrees F.

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Oven

Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.

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Potato

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Baking Sheet

Oven

Place the hot potatoes on a cutting board and dice them into 1-inch pieces.

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Potato

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Cutting Board

Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet.

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Canola Oil

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Frying Pan

Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes.

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Salt And Pepper

Potato

Peppers

Butter

Onion

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Frying Pan

Add more butter to the pan as necessary for moisture.

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Butter

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Frying Pan

After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.

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Potato

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Spatula

Equipment

Ingredients

Servings:

454grams

breakfast sausage 12servings

Butter, for frying 12servings

Jarred jalapenos 12servings

Canola oil, for frying 10

eggs 12

flour tortillas 1

green pepper, cut into fine dice 12servings

Ground black pepper 12servings

Salt and ground black pepper 59milliliters

half-and-half 12servings

Hot sauce 12servings

Grated Monterey Jack cheese 1large

onion, cut into fine dice 1

red pepper, cut into fine dice 12

russet potatoes 1teaspoon

seasoned salt, such as Lawry's 1

yellow pepper, cut into fine dice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.