Categories: Breakfast

Ingredients

• 1 pound pork breakfast sausage
• 1 pound bacon
• 1/2 cup thick, chunky salsa, drained
• 4-ounce can chopped green chilies, drained
• Hot sauce, optional
• 2 cups shredded Mexican cheese
• 12 large eggs
• 2 Tablespoons salted butter
• 24 burrito-size flour tortillas
• Salt (as needed)
• Black pepper (as needed)

Directions

1. If you bought breakfast sausage patties, cut them into 4 to 6 pieces and place them in the bottom of a large frying pan. If you used sausage links with casings, leave them whole. (You will remove the casings after they are fried and have cooled.)

2. Cut each bacon strip into 4 pieces and place them in the frying pan on top of the sausage

3. Fry the sausage pieces and bacon pieces at MEDIUM-HIGH heat, stirring frequently, until the meats are brown and crisp, and can be crumbled when they are cool.

4. Take the frying pan off the heat, turn off the hot burner, and use a slotted spoon or slotted spatula to drain the meats onto a platter or a medium-size bowl lined with layers of paper towels.

5. Scrape the bottom of the frying pan to remove any bits of meat that may have stuck to the bottom and place it on a cold burner to wait for the eggs you will scramble.

6. Carefully (the meats could still be hot) pat the top of the meat with paper towels to blot the grease.

7. Wipe out the inside of the pan with paper towels. (Be careful! The pan will be as hot as the meats were when you blotted them!)

8. If you haven’t done so already, drain the salsa in a strainer, pat it dry with a paper towel, and measure out ½ cup. Place the drained salsa in a small bowl on the counter.

9. Open the can of chopped green chilies and use the strainer again to drain them. Dry them with a paper towel and then add them to the salsa in the bowl. Stir the contents of the small bowl together.

10. Taste the salsa and green chili mixture. If it’s not spicy enough for your family, add a few drops of hot sauce.

11. When the pieces of meat are cool enough to crumble, remove the paper towels from the platter or bowl and use your impeccably clean fingers to crumble the meat.

12. After your meats are crumbled, stir in the cheese.

13. Add the salsa and green chili mixture to the bowl with the meat and the cheese mixture.

14. Crack all twelve eggs into another bowl and use a whisk to beat them into a smooth mixture that is uniform in color.

15. Let them sit on the counter while you prepare the frying pan.

16. Place one ounce of salted butter in the frying pan you used for the bacon and sausage. Set the frying pan on the burner again and turn it on MEDIUM heat to melt the butter.

17. Spread the melted butter around on the bottom of the pan with a spatula or a wooden spoon so that the entire bottom is coated with butter.

18. Give the eggs a final stir with the whisk and then pour them into the frying pan.

19. Scramble the eggs until they are thoroughly cooked.

20. Move the frying pan to a cold burner, shut off the stove, and stir the meat, cheese, salsa, and green chili mixture into the scrambled eggs.

21. Check for seasoning and add salt and pepper if needed.

22. Take the flour tortillas out of the package and wrap them in paper towels. Heat them in the microwave for 20 to 30 seconds, or until they are warm and you can bend them without breaking them.

23. Spread out a sheet of plastic wrap on your counter. It should be able 12 inches long when you tear it off the roll.

24. Center a tortilla on the sheet of plastic wrap.

25. Place ½ cup of your filling (that’s the egg, meat, cheese, salsa, and green chili mixture) in the center of the tortilla.

26. Pull the bottom edge of your tortilla over the filling and up to meet the top edge. This will roll the filling into the proper place.

27. Fold one side of the tortilla over the filling. Then fold the other side of the tortilla over the filling. (The sides will overlap a bit and that’s the way it should be.)

28. Starting from the bottom, roll the burrito up tightly, creating a roll that will not leak when you eat it.

29. Place another tortilla in the center of the sheet of plastic wrap and wrap it the same way, pulling the bottom sheet up to seal to the top, pulling the sides in to cover the burrito, and then rolling it up to the edge of the plastic wrap.

30. When you finish rolling all your Bacon and Sausage Breakfast Burritos, place them in a pan and refrigerate them until they’re ready to heat them in the microwave.

31. To serve: Remove the plastic wrapper, rewrap in a paper towel, and heat in the microwave until they’re heated through. Alternatively, you can heat a whole batch that has been refrigerated by removing the plastic wrap, rewrapping in foil, and place them on a cookie sheet in a preheated 350°F oven to 10 to 12 minutes.

32. To freeze for later use: Wrap your burritos in foil, place them in a closeable freezer bag, put them in the freezer, and take them out as you need them.

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