Uploaded December 2022 | Updated September 2026, 4 hours ago
Nate fires up a great batch of breakfast burritos on Christmas morning. These are a little more "meaty" than other breakfast burritos I've had. The egg is more of a binder than the main attraction. HEB tortillas make this a perfect breakfast meal! This served 8 two burritos each with plenty left over.
Ingredients:
12 eggs
2 pounds Jimmy Dean breakfast sausage (hot)
6 Russet potatoes (cooked and cubed)
1 pound bacon (cut into 1/2 inch pieces)
1 teaspoon Cumin
1 teaspoon paprika
flour tortillas
Directions:
1. Bake potatoes at 450F for 45-60 minutes. Allow to cool in refrigerator overnight. This helps you cut them up easier.
2. Fry cut bacon in large skillet over medium high heat until fat mostly rendered (about 10 minutes). Remove from skillet and set aside.
3. Add potatoes to bacon grease. Add additional oil or beef tallow if required. Add sausage and mix in with potatoes. Cover and fry for about 10 minutes, stirring occasionally. Add bacon back in and stir.
4. Turn heat down to medium low. Make a gap in the middle of the skillet and pour in eggs. Add cumin and paprika and stir well. Stir until eggs are cooked (5-10 minutes)
5. Heat tortillas in a separate skillet until soft and warm.
6. Add egg/meat mixture to tortilla and serve with sour cream, salsa, cilantro, and cheese.
This will keep for 3 days in the refrigerator.
Nate fires up a great batch of breakfast burritos on Christmas morning. These are a little more "meaty" than other breakfast burritos I've had. The egg is more of a binder than the main attraction. HEB tortillas make this a perfect breakfast meal! This served 8 two burritos each with plenty left over.
Ingredients:
12 eggs
2 pounds Jimmy Dean breakfast sausage (hot)
6 Russet potatoes (cooked and cubed)
1 pound bacon (cut into 1/2 inch pieces)
1 teaspoon Cumin
1 teaspoon paprika
flour tortillas
Directions:
1. Bake potatoes at 450F for 45-60 minutes. Allow to cool in refrigerator overnight. This helps you cut them up easier.
2. Fry cut bacon in large skillet over medium high heat until fat mostly rendered (about 10 minutes). Remove from skillet and set aside.
3. Add potatoes to bacon grease. Add additional oil or beef tallow if required. Add sausage and mix in with potatoes. Cover and fry for about 10 minutes, stirring occasionally. Add bacon back in and stir.
4. Turn heat down to medium low. Make a gap in the middle of the skillet and pour in eggs. Add cumin and paprika and stir well. Stir until eggs are cooked (5-10 minutes)
5. Heat tortillas in a separate skillet until soft and warm.
6. Add egg/meat mixture to tortilla and serve with sour cream, salsa, cilantro, and cheese.
This will keep for 3 days in the refrigerator.
