Mexican Breakfast Burritos

For a super quick and convenient breakfast, make a double batch of these Mexican Breakfast Burritos to have ready in the freezer. They are delicious no matter what time of day and can be made with your favorite ingredients. We love using homemade whole-wheat tortillas, too!

Ingreadient

• 2 tablespoons olive oil
• 1/2 red onion (thinly sliced)
• 1 large yellow bell pepper (or red, thinly sliced)
• 1 poblano pepper (seeded and thinly sliced)
• 1 jalapeño (or Serrano, seeded and thinly sliced)
• 6 ounces frozen hash browns ((look for bags that contain one ingredient—potatoes—or buy a mix of root veggies without any unwanted additives))
• salt (to taste)
• black pepper (to taste)
• 1 pound Chorizo sausage
• butter (for cooking)
• 6 eggs (beaten)
• 6 whole wheat tortillas (large)
• 1 cup crumbled queso fresco cheese

Step by step

1. In a large skillet over medium-high, heat the olive oil. Add the sliced onions and peppers and cook, while stirring occasionally, until they begin to soften, about 4 or 5 minutes. Add in the frozen hash brown mix and cook until thawed. Season with salt and pepper and set aside.
2. In the same skillet (wiped clean) or a separate skillet, add the sausage and cook until no longer pink while breaking up with a spoon, about 5 to 6 minutes. Set aside.
3. In the same skillet (wiped clean) or a separate skillet, melt a couple teaspoons of butter over medium-low heat. Pour in the eggs and let rest until they start to set. Carefully scramble until cooked all the way through (no longer runny), season with salt and pepper to taste.
4. Lay out each tortilla on its own piece of foil. Evenly distribute the sausage, hash browns, peppers, eggs, and cheese on top. Roll them up (or cut in half first for smaller portions) and secure with foil. Add to a freezer-safe bag and freeze for a rainy day.To reheat, defrost in fridge overnight and heat in oven till warm or remove foil and heat in the microwave.