Prep 30 mins
Cook 0 mins
My husband grew up in south Texas and often complains about missing breakfast taquitos. I will make these up for him and place the leftovers in the freezer. These are really easy, I recommend cooking the ingredients in stages as they will cook at different times and you run the risk of burning one before the rest are finished. I recommend using a large non-stick skillet for all steps, however if you do not have one any large skillet will work, however you may need to add additional oil.
- 1 medium onion, chopped
- 2 tablespoons oil
- 1 lb fresh chorizo sausage
- 30 ounces southern style hash browns, thawed
- 12 eggs
- 1⁄2 cup milk
- 1⁄4 cup margarine or 1⁄4 cup butter
- 2 cups cheddar cheese, shredded
- 16 ounces salsa
- Saute onion in oil until soft. Transfer to very large mixing bowl.
- Brown chorizo. Crumble into bite-size pieces while cooking. Move chorizo to bowl, try to reserve the oil left from the meat.
- Add hash browns to reserved oil. Add a small amount of oil if necessary. Heat hash browns through, stirring frequently. Add potatoes to bowl.
- Crack eggs in large bowl, beat until light and fluffy. Add milk and season with salt and pepper. I recommend you go light on the salt at this point as the sausage may be very salty. Melt butter or margarine in frying pan over medium-high heat. Add eggs. Let sit 3 minutes without stirring. Push cooked eggs to outside of pan. Repeat process pushing eggs out every 1-2 minutes until eggs are just cooked. Leave eggs moist as they will cook further once mixed as well as when microwaved to reheat. Add to bowl.
- Add cheese and salsa to bowl. Mix thoroughly and adjust seasoning as needed.
- Allow egg mixture to cool until it can be handled without burning yourself or melting the zip top bags.
- To freeze: Transfer egg mixture to pint size zip top bags in 1 cup serving sizes. Flatten mixture and freeze.
- To reheat: Microwave zip top bag 30-60 seconds at a time to reheat egg mixture. Transfer to a flour tortilla, roll and eat.
- Notes: It is important to leave the eggs very moist when cooking, if you cook them fully at this point they will be rubbery when reheated.
- This recipe as written does not do well when prefilling the burritos. There is too much moisture when reheating and the flour tortilla becomes soggy. If you want to prefill and wrap the tortillas you will need to decrease the moisture in the recipe. This can be done by cooking the eggs until firm and decreasing the amount of salsa used.
- You can use any type of cheese you like, they are very good with cheddar, Monterey jack, pepper jack, a Mexican blend or any other type of cheese that melts well.
- If you can't find chorizo, this can be made with any fresh spicy pork sausage.
- Add additional peppers, vegetables and spices as your family enjoys.