Perfect for a busy breakfast at home or on the go! These breakfast burritos are delicious and versatile.

When we started homeschooling a few years ago, I thought feeding everyone breakfast everyone morning would get easier. Ok, honestly, it did.  But, it did change quite a bit, too.

Instead of trying to get everyone out the door to catch a bus, now, I’m dealing with an endless stream of children in the kitchen every morning looking to eat and they are starving..or so they tell me.  Not only are they starving, they get tired of digging into cold cereal every morning.

Yes, cold cereal.  In my defense, it is healthy cold cereal. 😏

When the kids first stopped going to public school, I was making them muffins, eggs, sausage, pancakes.  Lots of good stuff. Then, we started some classes outside the house, kids started getting involved with more things in the community, plus, my daughter with autism started her therapy sessions. The relaxing no-schedule mornings started filling up quickly.

Making those muffins, pancakes and eggs became a little tough, so, that cold cereal just makes life a little easier sometimes.  (I do still make them, just not as often).

Enter these lovely breakfast burritos.

They are not fancy, but, darn it, they are delicious. They are also freezable. Therefore, I can make a batch, toss them in the freezer and anyone can eat one anytime of the day.  Breakfast. Lunch. Snack. Whenever. They also take away some of my cold cereal guilt. 😌

You can totally design these anyway you want.  Ours are usually sausage, scrambled eggs and frozen potatoes that are topped with cheddar cheese sauce.  But, feel free to do bacon, ham, use shredded cheese, add veggies, ditch the potatoes..whatever works for you.

Perfect breakfast at home or on the go. Side them up with the taco sauce and you are good to go!

linking up & weekend potluck

Breakfast Burritos with Homemade Taco Sauce

by Table for Seven

Prep Time: 00:30

Cook Time: 00:35

6080286

Ingredients (Makes 12 burritos)

FOR BURRITOS

• 6 eggs
• 1 lb pork breakfast sausage
• 2 cups frozen hash browns, thawed
• 12- 8 in flour tortilla shells
• 1 recipe- cheddar cheese sauce or store bought version

FOR TACO SAUCE

• 15 oz tomato sauce
• 2/3 cup water
• 2 TBSP white vinegar
• 1 TBSP ground cumin
• 2 tsp onion powder
• 2 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1 tsp sugar
• 1/4 tsp red pepper flakes

Instructions

In a skillet, cook breakfast sausage until no longer. Breaking apart meat and crumbling while cooking. Drain, if necessary. Place cooked sausage backed into skillet and add in potatoes. Break up potatoes and continue cooking until they are well combined with the sausage and heated thoroughly.

In another skillet, scramble eggs until desired consistency.

When cooked, stir cooked eggs into sausage/potato mixture.

Fill each tortilla with approx 1/4 cup of filling.

Top with desired amount of cheese sauce.

Fold sides into middle of filling, then, roll tightly. Place seam side down. Continue until filling is gone.

If freezing, wrap each burrito in parchment paper or plastic wrap. Keep wrapped burritos in a sealed freezer safe bag or container.

When ready to eat, remove from wrapper and warm in microwave for approx a minute or until heated throughout.

FOR TACO SAUCE

Add ingredients into a saucepan and whisk until smooth. Increase heat and let mixture simmer for about 10-15 minutes or until thicken. Let sauce cool before serving.

Keep leftover sauce in covered container in fridge. Use within 2 weeks.

Sauce adapted from All recipes