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1 - 10 of 22 for potato breakfast burrito
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You will need ... add to the potato mixture. Add salsa ... for up to a week or freeze up to 4 months. Great hot or cold. Makes approximately 40 burritos.
Brown sausage, breaking it up (add some water to help break meat up). Drain liquid. Add taco mix, tomato sauce, hash brown potatoes and eggs. Stir ...
Brown sausage in a large skillet. Add the onion and pepper; cook until tender. Drain all grease. Add potatoes; cook for 6 to 8 minutes or until ...
Dice and sauté sausage, potato and onion in ... them into the burrito shells (about 3/4 ... 5 easily. Keeps in the refrigerator for about 5 days.
Scramble eggs. Add remaining ingredients except picante sauce. Fill the middle of each tortilla. Top with picante sauce and roll.
Brown sausage and ... Drain. Add diced potato and eggs and ... Place generous amount of cooked mixture in heated tortilla. May serve with picante sauce.
Boil, peel and ... with green chile. Burrito may be wrapped ... stirring. Add chile, water, garlic and salt. Cook for 10 minutes. Pour over burrito and serve.
Brown sausage in a large skillet. Add the onion and pepper; cook until tender. Drain off grease. Add potatoes; cook for 6-8 minutes or until tender. ...
In a large skillet, cook the O'Brien potatoes according to package directions. When potatoes are cooked, add the ham. Cook a few minutes. Add the ...
Brown sausage and onions. Drain. Add potato and eggs and ... Place generous amount in tortilla. Fold over and tuck under sides. Can add cheese. Serves 6-8.
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