Breakfast burritos and potatoes

 Cooking 30 minutes
 Preparation 30 minutes
 8 servings


1 package (397 g) cubed Champêtre breakfast potatoes
30 ml (2 tbsp.) of olive oil
4 breakfast sausages, casing removed
8 large eggs, lightly beaten
85 ml (⅓ cup) of half and half (half milk, half cream)
Salt and pepper to taste
1 can (16 ounces) of refried beans
8 8-inch tortillas
1 cup (250 ml) of grated cheddar cheese
250 mL (1 cup) of grated Monterey Jack cheese
2 Italian tomatoes, diced
65 ml (¼ cup) of chopped fresh cilantro


  1. Preheat the oven to 400oF.
  2. Heat olive oil in a large skillet over medium-high heat. Cook and crumble the sausage until golden brown, about 3 to 5 minutes. Remove meat and drain excess fat but keep 1 tablespoon in the pan.
  3. Add the eggs to the pan and cook, whisking until they start to set. Add half and half, salt and pepper while continuing to whisk.
  4. Continue cooking until no liquid remains, about 3 to 5 minutes, and set aside.
  5. Spread the drained beans in the center of the tortillas, add sausage, eggs, cheeses, tomatoes and cilantro. Fold up opposite sides of tortillas, then roll up, like burritos. Place on a baking sheet.
  6. Place in the oven and cook until heated through, about 12 to 15 minutes.
  7. At the same time, on a second baking sheet, place the Champêtre breakfast potatoes and cook for 15 minutes as well.
  8. Serve the burritos hot with the breakfast potatoes.

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