Breakfast Burritos Recipe

How to make it

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• Brown and drain the sausage. (I brown it with onions and garlic, but you can do as you wish.)
• Stir in the taco seasoning mix, and then the salsa. Only add enough salsa to make it stew-like and not soupy. Heat through.
• In a large mixing bowl, combine the eggs and milk, lightly beat them, then scramble them. (Because these are scrambled eggs, you should scramble them however you like them best. Likewise the amount of milk you add is to your personal taste.)
• Once the sausage mixture is hot, fold in the scrambled eggs.
• Burrito assembly: For each tortilla, spread out 1/2-1 tbs. (depends on taste) of sour cream, 2-3 tbs. of sausage/egg mixture and 1-2 tbs. of cheese; then fold. I don't let them touch as I lay them aside. The tortillas sometimes get sticky.
• You can serve them now, or grill them on the stove, which is what I do because then they don't fall apart as easily and are just much more tasty. I preheat 2 tbs. oil, on medium high heat, and grill until golden brown on all sides. Sometimes the oil goes, so I reheat more.
• These freeze very well, but I don't grill them until they're ready to serve. After they have cooled, I individually wrap each in wax paper, then freeze in ziplocs. I reheat them in the microwave (not until they're piping hot, but just warm) and then grill them, or you can bake them in the oven.
• Note: Many times I have some filling leftover and it really depends on how much you use when assembling the burritos. It can be frozen without the tortillas if need be, and also it's great over toast.