Description
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
Instructions
- 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.
- 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.
- 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.
Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 10