Menu
- Breakfast and brunches
Breakfast burritos and potatoes
Cooking 30 minutes
Preparation 30 minutes
8 servingsIngredients
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
Steps
- Preheat the oven to 400oF.
- 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.
- 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.
- Continue cooking until no liquid remains, about 3 to 5 minutes, and set aside.
- 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.
- Place in the oven and cook until heated through, about 12 to 15 minutes.
- At the same time, on a second baking sheet, place the Champêtre breakfast potatoes and cook for 15 minutes as well.
- Serve the burritos hot with the breakfast potatoes.
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