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    You are in: Home / Recipes / Breakfast Burritos Recipe
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    Breakfast Burritos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    papergoddess's Note:

    Change of pace from the usual bacon and eggs.

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    Ingredients:

    Servings:

    Units: US | Metric

    Additions

    Directions:

    1. 1
      Brown sausage, add onion and pepper and cook until limp.
    2. 2
      Add hash browns and cook until brown and tender, about 10 minutes.
    3. 3
      Scramble eggs and cumin and stir into sausage mixture.
    4. 4
      Cook until firm.
    5. 5
      Serve on warm tortillas with additional toppings of your choice.
    6. 6
      (Note: I cook the sausage, veges, and potatoes the night before and refrigerate. The next morning, all you have to do is reheat it and add eggs. Saves a lot of time in the morning).

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    Ratings & Reviews:

    • on May 23, 2006

      45

      We made this for mother's day brunch and went over very well. My mom and dad both loved it. We added fresh green chile that was sent to us from New Mexico. Thank you very much!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2005

      55

      I used veggie sausage for the regular sausage, red pepper for green pepper, half the amount of cheese, and green onions for the topping along with some of the other toppings. Great way to use up leftovers. Love the cumin with the hash browns. Thanks for sharing, PG! cg

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2002

      45

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    Nutritional Facts for Breakfast Burritos

    Serving Size: 1 (198 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 493.5
     
    Calories from Fat 293
    59%
    Total Fat 32.5 g
    50%
    Saturated Fat 13.4 g
    67%
    Cholesterol 387.7 mg
    129%
    Sodium 665.6 mg
    27%
    Total Carbohydrate 22.0 g
    7%
    Dietary Fiber 1.9 g
    7%
    Sugars 1.8 g
    7%
    Protein 27.5 g
    55%

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