breakfast burritos
Breakfast burritos are flavorful and hearty. For a vegetarian version, swap out the sausage for a can of drained black beans. Bonus: The burritos can be assembled the night before and baked the next morning, or frozen for another day.
1-pound bulk pork sausage
2 scallions, white and green parts, chopped
8 eggs
1 teaspoon Mexican oregano
1 tablespoon butter
8 flour tortillas (8-inch)
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
Your favorite jarred salsa
Sour cream
Position a rack in the top third of the oven. Preheat oven to 350°F.
Cook sausage in a large skillet over medium-high heat until no longer pink; drain off fat. Transfer cooked sausage into a large bowl. Stir in scallions and set aside. In another large bowl, whisk together eggs and Mexican oregano; set aside.
Wipe skillet clean with a paper towel. Melt butter in skillet over medium heat. Add egg mixture and cook, stirring frequently, until set but still moist. Remove from heat. Add reserved sausage and scallions; mix gently to combine.
Heat tortillas in the microwave for 30 seconds. Spoon sausage and egg mixture evenly onto each tortilla and sprinkle with cheese. Fold in sides of each tortilla and roll up to make burritos.
Wrap each burrito in foil; place on cookie sheet. Bake 10 to 15 minutes or until hot. Serve with salsa and sour cream.
