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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Sunday, June 19, 2011

Breakfast Burritos

There is no breakfast item in this world that my husband loves more than Beto's breakfast burritos. So when it came to, "What do you want for your Father's Day breakfast, honey?" the answer was pretty obvious and simple. I was tempted to find a recipe for breakfast burritos that I could just follow but the idea of adventuring out and doing my own thing won out. And I must say, I feel like I outdid myself. The burritos turned out WONDERFULLY and my husband was so pleased. And if that weren't great enough, they were simple to make and super filling with basic ingredients! Gotta love it!

The recipe below is HALF of what I did. Yes, we had SERIOUS amounts of leftovers. What is listed below could easily feed 6 people. Double it if you want to feed 12.

A Shayla Original

1/2 lb. ground pork sausage
1/4 red onion, cut into 1/2 inch slices
2 cups hashbrowns
6 eggs
16 oz jar green salsa
3 large burrito sized tortillas
1 Tbsp. Olive Oil
2 Tbsp. Butter
Cheddar Cheese
Seasoned salt and pepper to taste

Melt butter in a large skillet. Add in hashbrowns. Season with salt and pepper to taste. Cook for 3-4 minutes on medium high heat and then turn by sections with a spatula. Place lid on skillet. Cook 3-4 minutes longer and then turn again. Continue to follow this method until hashbrowns are golden brown on every side.

Meanwhile, in a smaller skillet, heat oil over medium heat. Add onion and sausage. Brown sausage thoroughly and then drain.

Beat eggs in a separate bowl and pour over cooked hashbrowns. Cook for 3-4 minutes and turn by sections with a spatula. Cook another 3-4 minutes. Make sure all sections of your eggs are thoroughly cooked. Gently stir hashbrown and egg mixture to break up the cooked eggs. Try not to decimate your hashbrowns in the process. Add in sausage and onions and mix.


Preheat oven broiler.

Place 1/2 cup green salsa on the bottom of a 9x9 inch pan.

Place a small handful of cheese on a tortilla and pile hashbrown mix on top. Don't be shy - these things are supposed to be FAT! Add another small amount of cheese on top of mix (or a lot if you are an avid cheese lover.) Fold over short ends and then roll. This may be easier said than done because of how fat these are but just do your best. Top with 1/4 cup green salsa. Place burrito in pan. Repeat with 2 more tortillas.

Top all burritos with remaining salsa and sprinkle with cheese. Place in oven to broil for 2-3 minutes or until cheese is fully melted and golden brown.


Preheat oven broiler.

Grease a small cookie sheet.

Compile burritos the same as you would for the smothered version except instead of topping with remaining salsa and cheese brush each with a small amount of melted butter. Place in oven until tortillas are golden brown. Remove from oven and serve with additional cheese and salsa.

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