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Chef Dad's Breakfast Burrito
2 Tbsp. Sour Cream
Salt & Pepper
1 Tbsp. Butter
½ lb. Cooked Breakfast Sausage (your fave)
½ Cup Salsa (your fave)
2 Cups Southwest Potatoes
1 Cup Cheddar Jack Cheese (shredded)
Extra Large (Grande) Flour Tortillas
1) The trick to making breakfast burritos is getting all your fillings ready at the same time. So Go ahead and start your potatoes first. Start your sausage next. Beat your eggs, sour cream and a few pinches of salt & pepper together and get a frying pan heating over low temp.
2) When theirs about 5 minutes left on the potatoes, melt your butter in that frying pan then start cooking/scrambling your eggs. When they are 90% done, sprinkle the cheese over the top of them, cover with a lid and remove from the heat.
3) Use a bowl to mix & combine all ingredients then scoop about 1 to 1 ½ cups of the mixture onto the bottom 1/3 of your tortilla. Warm up your tortillas in the microwave for about 20-30 seconds. This will make them more pliable and not break. Take the bottom part of the tortilla and fold it over the ingredients then pull it back towards you. Fold the left & right sides of the tortilla towards the middle then finish rolling it forward.
You should be able to make 4 burritos with these amounts of ingredients.
Cook's Notes: Everything shown above is gluten free except for the tortillas. Those should be available in your supermarket. Great kid's versions include peanut butter, Nutella® and sliced fruit such as bananas or apples. For you that prefer vegetarian, substitute the sausage with sautéed fresh veggies such as onion, mushroom and bell peppers.
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