This recipe is very loose and easy to adapt to your liking. Don’t like beans? Don’t add them. Want more veggies? Add another red pepper or some frozen corn. Or stir in a package of thawed chopped spinach, squeezed dry of excess moisture. I bake the hash browns in the oven but you could also cook them in a frying pan. Allow the prepared filling to cool before wrapping, it keeps the burritos from getting soggy.
1 – 20 oz Reser’s shredded hash browns (can also use frozen or Tater Tots, just increase your cooking time)
1 dozen eggs
½ cup cream or whole milk
8 breakfast sausage links, casings removed OR 1 lb. ground chorizo for a bit of zip
1 tin black beans, rinsed and drained
1 red pepper, chopped
1 onion, diced
1 – 127 ml Old El Paso diced green chilis (make sure you’re not using jalapenos, the tins look similar. Although if you like it hot, throw in some jalapenos as well)
1 Tbsp Tex Mex Seasoning, I use my favorite Triple Smoke brand
2 cups shredded Cheddar Cheese
12 (10-12 inch) flour tortillas (if you run out of tortillas and still have filling, freeze filling in serving sizes and use for a breakfast bowl)
Optional: about 2 Tbsp chopped, pickled jalapenos
Preheat the oven to 400 degrees. Place shredded hash browns on a cookie sheet and toss with a few tablespoons of melted butter or olive or avocado oil. Bake hash browns until lightly golden, stirring a few times in between about 15-20 minutes.
When baked, place into a large bowl, big enough to hold all the ingredients.
You can use the same frying pan for the rest of this recipe, just do one step at a time and add ingredients to the large bowl. No need to wash the pan in between.
Fry sausage in a pan, and add to the large bowl.
Remove most of the fat from the pan, and add 1 Tbsp oil, add veggies, sauté until golden, add to bowl.
Scramble eggs with cream, cook until still soft but set. Add to bowl.
Add beans or frozen corn, diced green chilis and spices to the rest of the ingredients and stir well to combine. Allow to cool to room temperature.
Place about ½ cup of ingredients on one edge of a tortilla shell and roll up tightly, folding in sides. Wrap each breakfast burrito in tin foil if you’re going to reheat in the oven. Otherwise, place rolls in a freezer bag or tin, and cover with plastic wrap or foil.
It’s best to thaw the burrito first, and then you can use a panini press or frying pan to reheat the unwrapped roll.
Or, don’t unwrap, and place in a 350-degree preheated oven and reheat. From frozen that would take about 40 minutes, if thawed, check after 20 minutes. Everything is already cooked so it just needs to reheat.
The least preferred way is to unwrap and reheat in the microwave for about 4 minutes, but turn it over after 2 minutes and ensure they don’t overheat and become rubbery.
I’ve also seen instructions to reheat in an air fryer, but I’ve never tried it. Here’s what I found: Preheat the air fryer to 400 degrees, place seam side up, and cook in 5 minutes increments, for a total of 15 minutes.