These are our FAVORITE Breakfast Burritos! They are loaded with homemade hashbrowns, peppers, bacon, eggs, salsa and cheese! They are make ahead and freezer friendly -- perfect for busy weeknights.
Course Breakfast, Main Course
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Ashley Fehr
6linksturkey breakfast sausage
3medium potatoescut into a 1cm cubes
1red bell pepperchopped
pinch of black pepper
10whole wheat tortillas
1cupshredded cheddar cheese
In a large skillet, cook bacon until crispy. Remove bacon from pan with a slotted spoon and place in a bowl lined with paper towel. Drain all bacon fat from pan except for 2-3 tablespoons.
Add potatoes and sprinkle with seasoning salt. Cook over medium-high heat, stirring regularly, until nearly tender, about 10 minutes. Add red pepper and cook for 2-3 minutes until potatoes are tender and peppers are softened slightly.
Meanwhile, in a separate medium pan, whisk together eggs and milk. Cook over medium heat, stirring regularly, until eggs are nearly cooked through. Add to the potatoes and red pepper once potatoes are tender.
Season to your tastes with salt and pepper, and stir in fresh chives. Serve on tortillas with cheese, salsa, and anything else you like on your burritos!
*Nutrition information is estimated and will depend on exact serving size, brands and products used.