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Yummy burritos that are so good that my husband was selling them for a buck apiece at corp school in the Navy. I was making them every night, and we bought a new couch with the money! These freeze really well; just defrost and eat. I also add fresh cooked mushrooms in these on occasion. I do find that these taste better when made ahead of time and eaten at a later time.
Ingredients
- 1 pound bulk pork sausage
- ½ small onion, chopped
- 2 teaspoons butter
- 12 eggs, beaten
- 1 (4 ounce) can diced green chilies, drained
- ¾ cup process cheese food (such as Velveeta®), divided
- ¾ cup salsa
- 1 (10 ounce) package burrito-size flour tortillas
Directions
Step 1
Place the pork sausage and onion into a skillet over medium heat, and cook until the sausage is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Drain the excess grease.
Step 2
In a separate skillet over medium heat, melt the butter until the foam subsides, and cook and stir the beaten eggs with the chilies until softly scrambled but not wet, about 3 minutes. Transfer the scrambled eggs into a large bowl, and stir in the cooked sausage mixture.
Step 3
Place a tortilla onto a microwave-safe plate, and cook in the microwave on High setting for 10 to 20 seconds. The tortilla should be warm and pliable. Spoon about 1/2 cup of the sausage and egg mixture in a line down the the tortilla, slightly off center. Top with about 1 tablespoon of shredded cheese, and 1 tablespoon of salsa. Fold 2 opposite ends of the tortilla over the filling. Press the 2 ends down so they stay folded. Carefully roll the shorter unfolded edge over the burrito, pushing the filling to the back of the roll as you go, to snugly enclose the filling. Keep the 2 ends folded as you roll. Wrap in foil if desired. Repeat with the rest of the tortillas.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 338 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat8g | 40% |
| Cholesterol259mg | 86% |
| Sodium1049mg | 46% |
| Total Carbohydrate18g | 6% |
| Dietary Fiber1g | 5% |
| Total Sugars2g | |
| Protein18g | |
| Vitamin C9mg | 45% |
| Calcium132mg | 10% |
| Iron3mg | 14% |
| Potassium336mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I am the submitter of this recipe-make sure you use the green chilies in these~~they really make these outstanding!! I prefer mine without cheese. You can defrost them overnight in the fridge.
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We have been making these for a good while. I use Jimmy Dean sausage, regular, or a mix with sage and hot. The difference – I smoke the 1 lb. chubs of sausage (known as a “fatty” in the smoking world) until done then chop them. The smoke flavor really adds. And another addition that makes them KILLER is Tabasco Sweet & Spicy, which you have to order on-line from the Tabasco site. But it’s worth the hassle, just make sure you order several, you’ll be hooked.
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I am addicted to these; with or w/o green chilies. Sometimes I substitute them with fresh cilantro!
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What is the best way to defrost. Could one defrost over night and heat in oven……I would like to defrost 10-12 at once rather than use microwave.
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These are absolutely delicious! I made a few small changes such as using sausage AND crumbled bacon and added sauteed mushrooms. Used shredded sharp cheddar instead of the velveeta. Loved the green chilis, they add just the right taste. The only other thing I did differently was I did not include the salsa inside the burrito but added it as we were eating them. Next time I might used pepper jack cheese or add just a few jalapenos for a little kick. Also might use a hotter salsa, I just used mild this time for those in my household that dont like very spicy foods.These get 2 thumbs up!!
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We browned pork sausage, onion, garlic and red pepper, drained grease. Added velveeta until melted. Mixed in beaten eggs and green chilies until set. Spoon onto flour tortillas, top with salsa and ENJOY! Did not use any butter. This recipe is very versatile with the ingredients you have on hand.
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Great recipe! I use roasted green chiles from New Mexico and they add so much flavor! Sometimes I use chorizo instead of plain sausage. We keep chipotle salsa in the frig at all times and this really makes them tasty.
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so tasty. i did use queso cheese dip instead of cheese whiz worked great
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I made a half recipe of this. I added fresh minced garlic in with the onion and I used sharp cheddar cheese instead of Velveeta, only because I don’t keep processed cheese on hand. I also used my own homemade salsa. Quick and filling.
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Yum Yum!!! I made them today and fresh they tasted awesome. I have about half a dozen in the freezer that I plan on taking for breakfast in the coming week. I hope they taste just as yummy!!!
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Great for breakfast “on the go”! I cut way back on the serving size because I didn’t need that many. I used microwave sausage links that I cut in half lengthwise and then scrambled my eggs and usual adding the green chiles. I didn’t have Velveeta on hand so I subbed a Mexican blend and used a fresh salsa. Just about anything you put in a warm tortilla is gonna taste great and this was delicious with a side of light sour cream!
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I left out the velveeta (that stuff is expensive to me) and used smokey links in place of the pork sausage. Turned out yummy!
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These were amazing just the way the recipe was written. My 14 year old son said that was the best breakfast he had in a long time and my husband said a few more good words than that. We will be eating these frequently.
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This is a great basic recipe for a quick breakfast. I made it once and it was delicious, but I made some changes the second time. I used chorizo instead of regular pork sausage as I wanted some more spice. I also browned a bag of frozen Potatoes O’Brien threw them into the mix. I added diced green onions to the eggs and doubled the green chiles. Since I was serving this to a young men’s soccer team (think 20 hungry 18 year olds) I ended up doubling everything and then threw it into a crock pot on the warm setting. When they were ready to eat, I just loaded up the burritos with filling, salsa, and cheese (did not use processed cheese, but a Mexican blend and Queso Fresco). I ended up with a little left over filling, so just made extra burritos, wrapped them in waxed paper and froze them. They are great to take out of the freezer in the morning, use the defrost setting on the microwave and then finish heating on a regular setting.
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The best breakfast burritos I’ve made. Simple, wonderful ingredients that make the best tasting dish.
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Very good! We froze them and grabbed them on the go for breakfast. Will make again for sure.
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Very, very good. Made exactly as per the recipe. After all, how can I rate a recipe if I change it? Needs no extra seasoning. I had to scale down to match what I had on hand so I ended up with 6, 5 went in the freezer. I ate one right away and if the submitter?s comment about it tasting better later on is correct, I?m looking forward to more of these. Great idea. Excellent recipe
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We really enjoyed this recipe! We’ll be making our breakfast burritos like this from now on. Thank you!
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