Breakfast Burritos

This is a family favorite breakfast that is also remarkably easy to prepare. We quite often make it on weekend mornings; it's also frequently requested for birthday breakfasts. I wasn't a breakfast burrito fan until I married Bob. He has told me about his breakfast burrito odyssey that started when McDonald's first introduced their product twenty years or so ago. For the record, ours are improved enough over the golden arches variety that Bob can't really stomach fast food burritos anymore (except for the Carl's Jr. offering, which is very good).

We make these with Tortilla Land uncooked flour tortillas, so they need to be prepared before you roll up the finished product. We usually prepare all of the ingredients and then lay them out buffet-style on the island in our kitchen. Everyone makes their own, although the little ones usually need a little help with burrito rolling. The burrito featured in this photo actually ended up being more of an oversized taco because I stuffed it too full to roll it.

One of the great things about this recipe is that you can scale it larger or smaller very easily. It's not at all unusual for Bob to make himself a burrito for breakfast with leftover sausage, bacon, or ham.

Breakfast Burritos
Serves about 8 people
8 cooked tortillas (if you are using pre-cooked tortillas, you might want to warm them in the microwave for a few seconds)
1/4 to 1/2 pound of bulk breakfast sausage (a little goes a long way)
8 eggs (or one egg per person, if you're changing the number of servings)
1-2 cups frozen hash browns, fried until golden brown (this is another ingredient that is easily modified; we've used leftover breakfast potatoes or left the potatoes out all together. It makes a good filler, but the burritos work just fine without them).
1-2 roma tomatoes, diced in about 1/4-inch pieces
1/2 medium-sized yellow onion, diced small
1 cup grated cheddar or jack cheese (we usually prefer a mix)
Salsa to taste (use the salsa of your choice; we've used everything from Pace to fresh pico de gallo).

Brown and drain the sausage. Combine the eggs in a large bowl; break the yolks, but don't whisk the eggs together; you don't want them fully scrambled. Cook the eggs in a large skillet, breaking them into small pieces as you stir them.

Place the ingredients in the order listed. Laying a tortilla flat on a large plate, add filling ingredients until you have about 1/3 cup. Add a teaspoon or so of salsa at the end; this binds the other ingredients together and keeps the burrito from falling apart. Roll the tortilla, folding the ends in and continuting to roll after about the second length-wise fold. Enjoy!