Hatch Green Chile Sausage Breakfast Burritos are a perfect meal prep breakfast recipe for on the go mornings! Flour tortillas packed with pork, egg, peppers, cheese, and potatoes with lots of modification options. Take them camping or freeze them for an easy meal idea!
Place on a baking sheet and drizzle with vegetable oil. Season liberally with salt and pepper.
Bake until the potatoes are cooked through and tender, approximately 20 minutes. (Will vary with potato variety and size). Set aside.
Heat a large skillet over medium heat.When hot, add the sausage and cook through.
Meanwhile, in a medium bowl, whisk together the eggs, green chiles, and garlic powder.
Once the sausage is cooked, add the egg mixture. Gently mix until the eggs are cooked through, or to your desired doneness. Remove from the heat. Season to taste as desired with salt and pepper.
Portion the potatoes and egg mixture into 8.(I do this by physically making mounds of potatoes, and making indents in the egg skillet like a pizza cut).
Put a tortilla down and place a portion of the potatoes about 1/3 up from the bottom of the tortilla, with some space on the ends.
Put 2 Tablespoons of cheese on top of the potatoes.
Add a portion of the egg mixture on top of the potatoes.
Roll the burrito by folding in the sides of the tortilla, and then flipping up the bottom edge over the flaps and filling.
If needed, pull the filling downward using the folded part of the tortilla to keep the filling in place.Then keep rolling up the tortilla.
Repeat this process with the remaining ingredients.
Notes
Alternatively you can use frozen shredded or cubed potatoes. Cook according to package directions.
Keep warm for immediate use by wrapping in foil, parchment, or a damp and clean towel either inside a slow cooker or in a low, warm oven.
Freeze by wrapping in foil or parchment and storing in a resealable bag.
If camping over a fire, use foil and first spray it with nonstick spray before adding the burrito to avoid it sticking when cooking.