Chrissy's County Breakfast Burrito's
Chrissy's Country Breakfast Burrito's
These burritos are just the little wrapped amazing savory comfort food you need on a lazy Sunday. Easy to make yet full of flavor. They are also perfect to take fishing or make while your camping these are always on my menu. I am also including tips and tricks for how to wrap a burrito like a pro step by step at the end of this post. Enjoy!
4-5 strips of bacon chopped
1 pkg breakfast sausage not links
4 medium sized red potatoes (6 small)
1/4 cup finely chopped onion
4 large eggs
2 tbsp butter or margerine
1 tsp salt
1 tbsp black pepper
1/8 tsp sage (roughly 3 shakes of the spice container)
3 tbsp all purpose flour
1 can condensed milk (2 cups milk)
2 cups shredded cheese ( I like the three cheese blend)
8 flower tortillas burrito size
vegetable oil. (optional for grilling tortilla at end)
This sausage log my favorite brand! You can use your own I just wanted to share.
First chop your red potatoes into small cubes so they cook faster. Cook your bacon and potatoes together adding a little vegetable oil if your bacon isn't very fatty. Move the potatoes and flip them around in the pan about every couple min to insure one side does not burn. Cook until potatoes are soft inside but crispy on the outside. Remove from the pan and set aside on a paper plate I usually put a couple paper towels on the plate prior to placing food on it to absorb any extra fat.
Cook your sausage & onion in a medium to high in the same skillet, continuously breaking down the sausage with a kitchen utensil like a spatula or wooden spoon. Once your meat is cooked add your sage, black pepper, and salt. Add back in your bacon and potatoes and mix it thoroughly together. Turn heat down to medium heat, and add your eggs. Make sure to continue folding the eggs in until they are completely cooked.
Add your butter or margarine and let melt into the contents of the pan. Add your flour, and stir until flour is absorbed into the mixture.
Add your milk, and continually stir and fold until mixture thickens. Once you take this off the heat the gravy will get thicker. If gravy is too tacky or thick add additional milk 1/4 cup at a time. continuing to fold and stir until gravy is desired texture. You do not want it runny. Turn heat off.
Wrapping a burrito like a pro
Next get your tortilla and add your cheese.
Then cup your hand and place the tortilla and cheese vertical in your hand & place filling in tortilla.
Next place on a flat clean surface and fold sides towards center at least 2 inches.
Next fold the bottom up towards the top keeping the sides tucked in.
Then use the tips of your fingers to tuck the top of the last fold under while rolling the burrito towards the top.
Beautiful and perfect!
You can serve them like this or grill them for a crispy toasty crunch. This is the way I like it because it holds up to the gravy.
If you choose to grill, get a med - high heat pan with about a cap full of vegetable oil. Place your beautiful burritos onto the pan with the flap of the tortilla down. Using tongs slowly as they start browning roll them away from the flap opening direction so they do not open. You can choose to just flip them once and just grill top and bottom or roll until completely brown all the way around.
If taking these with you on the road wrap them in aluminum foil and place in an insulated tote or bag.
Recipe roughly makes 8 burritos.
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