Breakfast Burritos get eaten a lot around our house. They're quick, easy and they definitely feed a crowd. I had Breakfast Burritos on my menu for this week, but when my sister told me about the burrito she had tried at a local restaurant I knew I had to try it myself. She told me what was in it and I made my own spin off. It was absolutely delicious. My husband wasn't quite sure about the enchilada sauce, but it only took 3 bites to convince him he couldn't possibly eat it without. My sister said it was better than the burrito she had and we fought over who got the leftovers for lunch the next day. This is definitely the recipe to try if you want a new spin on an old recipe. I can guarantee it won't disappoint.
Green Breakfast Burritos
10 uncooked tortilla shells
1 bag southern style hash browns
1 lb sausage
3 cups cheese
1 large can green chile enchilada sauce
Cook tortilla shells. (The less oil you use the easier they will be wrap). Cook hash browns according to package directions. Cook sausage. Scramble eggs. Warm enchilada sauce.
*Burritos can be prepared separately by each individual or can be prepared and combined in a cake pan and served like enchiladas. In each tortilla shell layer 1/2 cup hash browns, 1/2 cup eggs, 1/4 cup sausage, 1/4 cup enchilada sauce and 3 Tbs. cheese. Fold both ends over and roll up burrito. Top with 1/2 cup enchilada sauce and 2 Tbs cheese.