A couple of secret ingredients that put these burritos on the map!
These burritos are kept in my food arsenal nearly all the time since everyone in my fam loves them, and since everyone in my fam is always on the run. We are all fans of breakfast for any meal, so my stash can get depleted pretty quickly. (Don’t laugh….yours will too! )
1 dozen fresh eggs, beaten
1 lb. pork sausage, cooked and fats drained
10 oz. can Old El Paso Green Enchilada Sauce
Kosher salt and freshly ground black pepper, to taste
6-inch flour tortillas, 12-14
In a large nonstick skillet over medium heat, combine eggs with sausage and half the can of enchilada sauce, constantly stirring until eggs are cooked to the doneness you prefer.
Remove from heat and stir remaining half of enchilada sauce into eggs; season egg mixture to taste with salt and pepper.
Divide mixture between 12 tortillas, topping each with a sprinkling of shredded cheese.
Roll up each tortilla to encase filling, then wrap in plastic wrap and store in the fridge until ready to reheat.
To reheat breakfast burritos, unwrap and place seam-side-down onto a serving plate; heat in microwave for 25-30 seconds at 80% power or until nicely warned throughout.
Makes 12-14 breakfast burritos, depending on how full you fill each tortilla.
Let’s Get You Cookin,