There have been a few weekends now that Sean and I have invested some serious time crafting up a big batch of breakfast burritos. Before I share this tortilla wrapped concoction, let me take a minute to explain cream cheese eggs. My dad is a physician who has made hospital rounds on his patients almost everyday of his forty year career. That meant I spent a decent amount of time in local hospitals when he had us for the weekend and we happened to eat a lot of hospital cafeteria food growing up. One hospital in particular actually had a good cafeteria...and my dad took full advantage of it eating there several times a week. One of the things they would make was a cream cheese omelet. Granted I have never duplicated it, but I always add a tiny scoop of whipped cream cheese when I make scrambled eggs. It melts right in and makes the eggs extra creamy. This recipe will make a ton of burritos...the last time we made them we got twenty-one packaged up.
Sausage, Potato and Cream Cheese Egg Breakfast Burritos
Ingredients:
- 1 pound sausage; cooked, drained of fat and crumbled
- 10 eggs
- 1/8 cup half and half
- 3 tablespoons whipped cream cheese
- 6 potatoes; peeled and finely diced
- 1 onion; finely diced
- bacon grease
- butter
- salt
- 2 cups shredded cheese
- 15-20 flour tortillas
Take a large skillet and melt some bacon fat and butter in it. Add the chopped potatoes and onion to the pan with a generous sprinkle of salt. Cook, stirring often, for 30 minutes to evenly brown the potatoes and crisp them up. I usually have to add more bacon fat and butter half way through the cooking process because the potatoes soak it up. Set aside to cool. To make the scrambled eggs add the half and half to the ten eggs cracked into a medium mixing bowl. Add a sprinkle of shredded cheese and the whipped cream cheese broken up into tiny spoonfuls so it will melt into the eggs well. Simply cook over low heat while continuously scraping the pan. Set aside to cool. To assemble the burritos line up all your cooled ingredients including a stack of tortillas. Place a small bit of the potatoes, eggs and sausage then sprinkle with cheese. Start to roll the burritos tightly carefully tucking in the edges as you roll it closed. Wrap each burrito in plastic wrap then tin foil and store in the fridge for several days. Use the microwave to reheat an unwrapped burrito, usually thirty seconds is all it takes.
These can be a little time consuming to cook and put together, but the result is a pile of breakfast-y goodness waiting for you in the fridge all week long.