Sunday Brunch Mexi Sausage And Egg Burrito Recipes

Steps:

• In a large nonstick skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 4-6 minutes. Remove from pan., In a small bowl, whisk eggs and egg whites until blended. In same pan, add eggs; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from pan; wipe skillet clean if necessary. , In skillet, heat oil over medium-high heat. Add spinach, tomatoes and garlic; cook and stir until spinach is wilted, 2-3 minutes. Stir in sausage and eggs; heat through. Sprinkle with pepper., To serve, spoon 2/3 cup filling across center each tortilla. Fold bottom and sides of tortilla over filling and roll up. If desired, serve with salsa.

Steps:

• Over medium-high heat, in a large nonstick skillet, add the crumbled sausage. Stir and break up until sausage is browned and cooked through, about 10 minutes. Place on paper towels to drain and dispose of remaining grease.
• Place the butter in the skillet and melt over medium-high heat. Add the eggs, stirring frequently until they're scrambled and cooked through, about two minutes. Add the cooked sausage, chipotle peppers if desired, and salsa to the egg mixture and stir gently. Remove from heat.
• Warm the tortillas as directed on package. Place about 1/2 cup of the egg and sausage mixture onto each tortilla and sprinkle each one with cheese. To form the burrito, fold the sides of the tortilla in toward the middle and then fold up from bottom. Serve immediately or freeze.
• If the burritos won't be eaten right away, freeze them using the following steps: Lay freezer bag flat and place the burritos inside so they are lying side by side and not overlapping. You may need to use multiple bags depending on how many burritos you are freezing. Close the bag most of the way and then press air out of the bag, gently smoothing the wrinkles so that it clings to the food to protect against freezer burn. Finish closing the bag completely and freeze as soon as possible.
• When ready to eat, take the burrito out of the bag and wrap in a plain paper towel. Leave it wrapped in the paper towel and microwave until hot, about one to three minutes on high.

Steps:

• In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Saute the onion, green pepper and mushrooms in drippings until tender., In another skillet, melt butter over medium-high heat. Add eggs; cook and stir until set., Divide sausage mixture among tortillas; top with eggs and cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired.

Steps:

• Fry sausage; crumble and drain on paper towels.
• Reserve 1- 2 tablespoons drippings.
• Beat eggs, salt and pepper and add to reserved drippings.
• Add sausage, onion, red and green peppers, and cook with the eggs.
• Put 1/4 to 1/2 cup of sausage-egg mixture down the center of each tortilla.
• Sprinkle with shredded cheddar cheese.
• Fold bottom and sides of tortilla over filling.
• Place seam side down on a cookie sheet sprayed with Pam or lined with parchment paper.
• Place pan in freezer overnight or until solid.
• Wrap individual frozen burritos in waxed paper and then in aluminum foil.
• Place in freezer bags and store in the freezer for up to 1 month.
• TO USE FROZEN BURRITOS:.
• Remove foil.
• Place a waxed paper-wrapped burrito on a microwave-safe plate.
• Microwave for 1 1/2 to 2 minutes or until heated through.
• Let stand for 20 seconds.
• Add salsa and sour cream if you wish.