Breakfast Burritos

This is one of my  favorite cookbooks. I just love it! She has wonderful recipes for things like; Sangria, Pot roast, chicken fried steak, pizza, and jalapeno poppers, to name a few. The recipe that I made was her Breakfast burritos. Before you can make her burritos, you need to make her Basic Breakfast potatoes. They really make the burritos super yummy.

Basic Breakfast Potatoes
4-5  potatoes
1 onion cut into a large dice
Vegetable Oil for frying
Salt and pepper
 Bake the potatoes in a 375° oven for 45 minutes or until fork tender. Carefully cut the potatoes into 1 inch pieces. Heat skillet over medium heat and add some oil. Add your onion. Cook and stir your onion until it starts to get a brown and happy looking. Next, add your potatoes and carefully stir them until they are crispier and brown. Salt and pepper them well. Set aside for use in your breakfast burrito.

Breakfast Burrito
1 lb. breakfast sausage
One batch basic breakfast potatoes
2 red bell pepper, chopped
10 eggs
1 tsp. Lawry's seasoned salt
Black pepper, to taste
1/4 cup half-and-half
2 Tbsp chopped fresh chives
2 cups grated Monterrey Jack cheese
12 flour tortillas
Fry the breakfast sausage in the largest skillet you own. Cook until no pink remains, drain grease. Add the potatoes and red bell peppers. Cook over low heat for 5-7 minutes, stirring occasionally. Meanwhile in a large bowl, whisk together your eggs, seasoned salt, pepper and half-and-half. Stir in the chives and the cheese. With the heat still on low, pour the egg mixture into the skillet. Gently stir and cook until the eggs are set. Taste and adjust the seasonings. Place a heaping spoonful onto your tortilla, sprinkle on a little extra cheese if you want, fold in the sides of the tortilla and roll it up. Wrap each little burrito in foil. I sometimes keep these warm in my crock pot, or if we are eating them right away, I will throw the extras in the freezer. These guys heat up nicely for a quick breakfast or snack!