Quick, simple, delicious breakfast burritos you can make in a big batch and keep for quick breakfasts on the go.
1 pkg Ore Ida Hashbrowns Southern Style
1/2 chopped onion (I like red onion the best)
Oil
10 lrg eggs, scrambled
12 Heat and Serve sausage links (I prefer original but you can use maple if preferred)
Shredded Cheese
Burrito Size Flour Tortillas
Place onion in skillet with a little bit of oil or butter. Let them cook for a few minutes so they start to soften. Add hasbrowns and cook according to package directions.
While the hasbrowns cook, cook the scrambled eggs, adding spices to taste.
Slice sausage links into "coins" and heat (you can brown them on the stove, but I will also heat them in the microwave if I'm in a hurry).
Once everything is cooked, assemble the burritos using 1-2 tablespoons each of the potatoes and eggs, 6-8 of the "coins" of sausage and cheese in the bottom part of the tortilla (make sure to leave some room at the bottom for folding). Once you have all your fillings in, fold the bottom (the "short" side) of the tortilla over the fillings. Fold over the long sides, then continue folding the short side over, folding snugly but not tearing the tortilla. Enjoy!
*This makes quite a few burritos, so I will wrap uneaten burritos in plastic wrap and keep in the fridge for quick on the go breakfasts. Just pop the wrapped burrito in the microwave for about a minute (depending on your microwave). They wrap very nicely if you use the same folding technique with the plastic wrap as you used for your burrito.
