Breakfast Burritos

Ingredients:

*1 pound Peppered Bacon, cut into 1 inch pieces, cooked and drained of fat, save 2-3 tablespoons bacon fat, for cooking the eggs

*1 pound Italian Sausage, cooked and drained of fat

*1 small Onion, chopped sautéed with sausage

*12 Eggs, scrambled

*1/2 cup Salsa Verde, like La Victoria

*1 (7 ounce) can Fire Roasted Green Chilies, like Ortega

*Sea Salt and Freshly Ground Black Pepper, to taste

*2 cups Pepper Jack Cheese, grated

*12 (8 inch) Flour Tortillas

Note: I made these the night before for our breakfast. I wrapped them in foil and put them in the fridge and then in the morning I put them in the crockpot on high for 1-2 hours before we planned to eat. Also if you have picky eaters, keep ingredients separate and let everyone build their own breakfast burrito.

Instructions:

Cook the bacon, sausage and onion mixture in a skillet on medium-low heat until fully cooked.  Set aside the bacon mixture in a bowl.

Then whisk together the eggs, add them to the skillet with some bacon fat if desired.  Then scramble the eggs on medium-low until eggs are still slightly gooey. Add bacon mixture, to the gooey eggs, season with salt and pepper, cook just until eggs are set.

Layout the 12 tortillas and scoop out egg mixture evenly onto the tortillas. Then do the same with the Salsa Verde, Chile’s and pepper jack cheese. Fold or roll into a burrito. Leave ends open if serving immediately, and if making the night before fold the ends first and then roll if into burrito and wrap individually in foil squares for the next day.

Recipe adapted from Food Network

Enjoy!

Lindy