Bear’s Breakfast Burritos

(from Lucianolinda’s recipe box)

Source: Relish Mag.

Serves 12 people

Categories: Sandwiches, Wraps, burgers


  • 2 pkg. (22-1/2 oz. each) frozen hash brown patties
  • 15 eggs
  • 2 Tbsp. chili powder
  • 2 Tbsp. garlic salt
  • 1 Tbsp. ground cumin
  • 1/2 lb. uncooked chorizo or bulk spicy pork sausage
  • 6 jalapeno peppers, seeded and minced
  • 1 large green pepper, chopped
  • 1 large sweet red pepper, chopped
  • 1 large onion, chopped
  • 1 bunch green onions, chopped
  • 3 cups salsa
  • 1 pkg. (38 oz.) flour tortillas (12 inch), warmed
  • 4 cups (16 oz.) shredded Monterey Jack cheese
  • sour cream, optional


  1. Cook hash browns according to package directions; crumble and keep warm. Meanwhile, in a large bowl, whisk the eggs, chili powder, garlic and cumin. Set aside.

  2. In a large skillet, cook the chorizo, jalapenos, peppers and onions over medium heat until meat is no longer pink, drain. Add reserved egg mixture; cook and stir over medium heat until eggs re set. Stir in salsa.

  3. Spoon 1/2 cup hash browns and 1/2 cup egg mixture off center on each tortilla, sprinkle with 1/3 cup cheese. Fold sides and ends over filling and roll up. Wrap each burrito in waxed paper and foil. Serve warm with sour cream if desired. Cool remaining burritos to room temperature; freeze for up to 1 month.

  4. To use frozen burritos; Remove foil and waxed paper. Place burritos 2 inches apart on an ungreased baking sheet. Bake uncovered at 350 degrees for 50 to 55 minutes or until heated through.

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