"In large bowl, beat 6 eggs; 2 tablespoons chopped, green chiles; and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast-sausage links, cut into small pieces; heat until warm. Set aside. Cook hash-brown potatoes as directed on bag; set aside. To assemble burritos, spoon a line of hash browns down center of each tortilla. Top with shredded cheese and the scrambled eggs."
"They're perfect for an easy breakfast. You can customize them with your favorite flavor profile. You can double or triple the batch to feed a crowd-these are great to feed people after a sleepover; or take them tailgating to a game or camping. Everyone loves them. They're a huge hit with kids, who love eating them on the way to the bus stop."
Six-egg breakfast burritos combine scrambled eggs, chopped green chiles, cooked breakfast sausage, hash-brown potatoes, and shredded Mexican cheese wrapped in flour tortillas. Eggs are beaten with milk and green chiles, cooked and mixed with warmed sausage while hash browns are prepared separately. Burritos are assembled by spooning hash browns down each tortilla, topping with cheese and scrambled eggs, then rolling tightly with ends folded to secure filling. Burritos can be served immediately or wrapped in paper towel and foil for freezing and later reheated in the microwave for about 2 minutes 30 seconds, turning halfway. The recipe yields six large burritos and can be adjusted for smaller portions.
Read at Alternative Medicine Magazine
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