Sausage and Potato Breakfast Burritos

0 Reviews

SERVINGS

6

PREP TIME

5 min

TOTAL TIME

25 min

GLUTEN FREE

NO

These breakfast burritos are filled with all natural turkey sausage, hashbrowns and eggs. Double the batch and freeze for the perfect make-ahead breakfast for your busy mornings. 

This recipe is made with Jones Golden Brown® Turkey Patties.

ANGB_TurkeyPatties (554x429)
ingredients

For burritos:
1 Tablespoon vegetable oil
2 cups shredded potato hash browns
6 Jones Dairy Farm All Natural Golden Brown Turkey Sausage Patties, diced
1 Tablespoon butter
6 eggs, whisked
1/4 tsp. sea salt
6 burrito-size flour tortillas
2 cups shredded cheese

For serving:
Sour cream
Pico de gallo
Avocado
Hot sauce

 

DIRECTIONS
Heat oil in a skillet over medium-high heat. Add hash browns in an even layer and gently flatten. Portion into 4 sections with a spatula. Cook for 4-5 minutes. Flip and cook for another 3-4 minutes until browned. Set aside on a plate covered with foil to keep warm. 

Wipe pan; add sausage and cook sausage for 4-6 minutes, until heated through. Reduce heat to low; pour eggs and gently scramble by stirring occasionally. Season with sea salt and cook until set, about 2-3 minutes. Remove from heat.

Lay tortillas on a flat surface and place a layer of hash browns on the bottom third of burrito. Top with sausage and egg mixture, then a sprinkle of cheese. Roll burrito up, folding in the sides. Place seam side down and repeat with remaining tortillas and fillings.

Return skillet to medium heat. Cook burritos, seam side down first, for about 2-3 minutes per side, until golden brown.

To Freeze: Wrap burritos tightly in foil and place in a freezer bag. Freeze for 1-2 months. To reheat: Unwrap burrito from foil and wrap loosely with a damp paper towel. Place on a microwave safe plate and heat for 2-3 minutes, until hot throughout. Cooking time will vary by microwave.
 

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Ingredients

For burritos:
1 Tablespoon vegetable oil
2 cups shredded potato hash browns
6 Jones Dairy Farm All Natural Golden Brown Turkey Sausage Patties, diced
1 Tablespoon butter
6 eggs, whisked
1/4 tsp. sea salt
6 burrito-size flour tortillas
2 cups shredded cheese

For serving:
Sour cream
Pico de gallo
Avocado
Hot sauce

 

Directions

Heat oil in a skillet over medium-high heat. Add hash browns in an even layer and gently flatten. Portion into 4 sections with a spatula. Cook for 4-5 minutes. Flip and cook for another 3-4 minutes until browned. Set aside on a plate covered with foil to keep warm. 

Wipe pan; add sausage and cook sausage for 4-6 minutes, until heated through. Reduce heat to low; pour eggs and gently scramble by stirring occasionally. Season with sea salt and cook until set, about 2-3 minutes. Remove from heat.

Lay tortillas on a flat surface and place a layer of hash browns on the bottom third of burrito. Top with sausage and egg mixture, then a sprinkle of cheese. Roll burrito up, folding in the sides. Place seam side down and repeat with remaining tortillas and fillings.

Return skillet to medium heat. Cook burritos, seam side down first, for about 2-3 minutes per side, until golden brown.

To Freeze: Wrap burritos tightly in foil and place in a freezer bag. Freeze for 1-2 months. To reheat: Unwrap burrito from foil and wrap loosely with a damp paper towel. Place on a microwave safe plate and heat for 2-3 minutes, until hot throughout. Cooking time will vary by microwave.