A great make-ahead breakfast!
- Carbohydrate 48.9674541666667 g
- Cholesterol 285.7758 mg
- Fat 36.8311528333333 g
- Fiber 3.81187496534983 g
- Protein 29.7480176666667 g
- Saturated Fat 13.5294890666667 g
- Serving Size 1 1 Serving (294g)
- Sodium 1118.4264 mg
- Sugar 45.1555792013168 g
- Trans Fat 3.24367263333334 g
- Calories 651 calories
Step-by-step
- Fry breakfast sausage in large stock pot, drain in colander allowing grease to drain into a large skillet.
- Fry sliced potatoes and onion in the skillet, using sausage greese, until fork tender and browned. Season to taste with salt and pepper while frying. Add potatoes to the stock pot with the sausage, cover and set aside.
- Whisk eggs adding milk and scramble. Add to stock pot along with the chili's and cheese. Mix all contents together.
- Place into tortillas and roll burrito fashion.
- Serve with salsa if desired.
Why are my breakfast burritos turning into a soggy mess?
Water is the enemy of structural integrity when wrapping ingredients inside a flour tortilla. Sliced potatoes must reach a deep, golden-brown crust in the skillet before meeting the eggs, because undercooked starches retain moisture that will later steam the wrapper from the inside out. Cook those thinly sliced potatoes in rendered sausage fat over medium-high heat for about 12 to 15 minutes, flipping only when a firm crust forms on the bottom.How do you keep scrambled eggs from weeping inside the filling?
Overcooked eggs release liquid as proteins tighten past their threshold, turning a cohesive filling into a watery pool inside your storage wrap. Pull the scrambled eggs off the heat while they still look slightly wet and glossy, as residual heat in the stockpot finishes the cooking process without drying them out. Whisking whole dairy milk into the 12 eggs adds fat globules that help bind the curds, maintaining a tender mouthfeel even after reheating.Can you freeze these without ruining the tortilla?
Freezing cooked assemblies requires rapid temperature reduction to prevent ice crystals from piercing the starch walls of both the potatoes and the flour shells. Cool the bulk mixture completely on sheet pans at room temperature for 30 minutes before wrapping tightly in foil, and consume within three months for optimal flavor retention. A heavy-bottomed stockpot is ideal for mixing all components evenly, but a clean ceramic bowl works if stockpot space runs short during assembly.
