Try this Sunday Breakfast Burritos recipe, or contribute your own.
Suggest a better descriptionIn a large skillet over medium-high heat, melt the clarified butter. Add the diced potatoes and cook for 5 to 6 minutes, stirring occasionally.
Stir in the diced onion and bell pepper along with 1/2 teaspoon salt and pepper (to taste). Cook for 3 to 4 more minutes until the veggies are soft. Set aside.
In the same skillet (wiped clean) or a separate skillet, melt a couple of teaspoons of the butter (or you can use olive oil) over medium heat. Add the sausage and cook until no longer pink while breaking up with a spoon, about 5 to 6 minutes. Set aside.
In the same skillet (wiped clean) or a separate skillet, melt a couple more 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), then stir in the grated cheese and salt & pepper, to taste.
Lay out each tortilla on its own piece of foil. Evenly distribute the sausage, potato mixture and eggs 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
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Serving Size: 1 (1172g) | ||
Recipe Makes: 1 | ||
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Calories: 2416 | ||
Calories from Fat: 1736 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 192.8g | 257 % | |
Saturated Fat 70.5g | 352 % | |
Monounsaturated Fat 78.5g | ||
Polyunsanturated Fat 23.5g | ||
Cholesterol 2278.2mg | 701 % | |
Sodium 4935.7mg | 170 % | |
Potassium 2343.6mg | 62 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 17.5g | ||
Protein 146.1g | 209 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2416
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