 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This recipe came from Sunset Magazine years ago. I love to make it for breakfast AND dinner. = ) Ingredients:
1/2 pound bulk pork sausage |
1 onion, peeled and finely chopped |
1 can (4 oz.) diced green chilies |
10 large eggs |
1/3 cup milk or cream |
about 1/2 teaspoon salt |
about 1/2 teaspoon pepper |
6 flour tortillas (10 in.) |
3 cups shredded cheddar - jack cheese - divided |
Directions:
1. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir sausage, onion, and chilies until meat is crumbled and browned, about 15 minutes. Drain off and discard fat.
2. In a bowl, beat eggs to blend with 1/3 cup milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour eggs into meat mixture in frying pan; with a wide spatula, stir over medium-high heat, scraping pan bottom often, until eggs are set to your taste, about 3 minutes for creamy eggs - 5 for firm.
3. Lay flour tortillas flat on a counter. Spoon an equal portion of the meat and egg mixture in a band down the center of each tortilla to within 1 inch of opposite edges. Sprinkle mixture evenly with 2 cups of cheese and roll burritos up snugly. Set burritos slightly apart, seams down, in a 10- by 15-inch pan; seal pan with foil. If making up to 1 day ahead, chill.
4. Bake in a 200° oven until cheese is melted - 15 to 20 minutes; if chilled, bake in a 325° oven until hot in the center, about 15 minutes - remove from oven and sprinkle with remaining cheese, put back in the oven uncovered till cheese melts. Serve Hot!
|
|