Breakfast Burritos

Homemade hashbrowns, sausage, and egg burritos with loads of toppings are a great way to start the day!

I'm unsure how Nick stumbled upon it, but he got us all hooked on Parry Gripp songs. One of our favorites is Breakfast Burrito. It's absolutely ridiculous but it's the anthem when we make our breakfast burritos. I'm not reinventing the wheel here by posting this recipe, but I do really enjoy it. It has homemade hashbrowns and not pictured is the avocado I put on my burrito. I love that these breakfast burritos have a more Mexican feel to it with salsa, cilantro, and avocado in it.

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What you need:

• 2 large russet potatoes, peeled and grated
• 1 lb. breakfast sausage
• 6 large eggs
• Salt and pepper to taste
• 2 Tbsp. olive oil
• 1 bunch green onions, chopped
• Large flour tortillas, heated if desired
• Shredded cheddar cheese
• Avocados, sliced
• Salsa
• Fresh cilantro, chopped

Directions:

1. Using cheesecloth or paper towels, remove as much water as possible from the grated potatoes.
2. In a large skillet, brown and crumble breakfast sausage over medium heat. Remove to a dish.
3. In the same skillet, add eggs. Season with salt and pepper. Stir with a spatula to scramble while it cooks. Remove to a separate dish.
4. In the same skillet, add olive oil over medium high heat. Add potatoes in an even layer and season with salt and pepper.
5. Cook for 2 to 3 minutes before disturbing to stir or flip. Continue to cook in 2 to 3 undisturbed increments until crispy.
6. Assemble burritos by topping a tortilla with sausage, eggs, hashbrowns, cheese, salsa, cilantro, green onions, and avocado. Roll up, tucking in the ends.
7. Heat under a broiler, if desired.

Recipe from The Modern Proper

One of my favorite egg recipes that has avocado with it is this recipe for Mexican Egg White Omelets. If you're like me and your burritos don't always stay in one piece, the alternative of a Breakfast Quinoa Burrito Bowls is a great thing to have in your arsenal like this one from The Spiffy Cookie