Yummy burritos that are so good that my husband was selling them for a buck apiece at corp school in the Navy. I was making them every night, and we bought a new couch with the money! These freeze really well; just defrost and eat. I also add fresh cooked mushrooms in these on occasion. I do find that these taste better when made ahead of time and eaten at a later time.

prep:
35 mins
cook:
25 mins
total:
1 hr
Servings:
10
Max Servings:
10
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Ingredients

Directions

  • Place the pork sausage and onion into a skillet over medium heat, and cook until the sausage is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Drain the excess grease.

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  • In a separate skillet over medium heat, melt the butter until the foam subsides, and cook and stir the beaten eggs with the chilies until softly scrambled but not wet, about 3 minutes. Transfer the scrambled eggs into a large bowl, and stir in the cooked sausage mixture.

  • Place a tortilla onto a microwave-safe plate, and cook in the microwave on High setting for 10 to 20 seconds. The tortilla should be warm and pliable. Spoon about 1/2 cup of the sausage and egg mixture in a line down the the tortilla, slightly off center. Top with about 1 tablespoon of shredded cheese, and 1 tablespoon of salsa. Fold 2 opposite ends of the tortilla over the filling. Press the 2 ends down so they stay folded. Carefully roll the shorter unfolded edge over the burrito, pushing the filling to the back of the roll as you go, to snugly enclose the filling. Keep the 2 ends folded as you roll. Wrap in foil if desired. Repeat with the rest of the tortillas.

Easy Cleanup

If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Nutrition Facts

337.54 calories; 18.37 g protein; 17.57 g carbohydrates; 1.39 g dietary-fiber; 2.14 g sugars; 21.42 g fat; 7.97 g saturated-fat; 259.3 mg cholesterol; 536.18 IU vitamin-a-iu; 6.03 mg niacin-equivalents; 0.26 mg vitamin-b6; 8.87 mg vitamin-c; 61.53 mcg folate; 132.18 mg calcium; 2.6 mg iron; 25.89 mg magnesium; 335.57 mg potassium; 1049.03 mg sodium; 0.43 mg thiamin; 192.74 calories-from-fat; 20 percent-of-calories-from-carbs; 57 percent-of-calories-from-fat; 21 percent-of-calories-from-protein; 21 percent-of-calories-from-sat-fat


Reviews (17)

Read All Reviews

Most helpful positive review

LYNDERAE
01/19/2011
I am the submitter of this recipe-make sure you use the green chilies in these they really make these outstanding!! I prefer mine without cheese. You can defrost them overnight in the fridge.
(45)

Most helpful critical review

Sarah Jo
07/25/2011
I made a half recipe of this. I added fresh minced garlic in with the onion and I used sharp cheddar cheese instead of Velveeta only because I don't keep processed cheese on hand. I also used my own homemade salsa. Quick and filling.
(23)
24 Ratings
  • 5 Rating Star 13
  • 4 Rating Star 10
  • 3 Rating Star 1
LYNDERAE
01/19/2011
I am the submitter of this recipe-make sure you use the green chilies in these they really make these outstanding!! I prefer mine without cheese. You can defrost them overnight in the fridge.
(45)
Linda Farrell
12/03/2010
We browned pork sausage onion garlic and red pepper drained grease. Added velveeta until melted. Mixed in beaten eggs and green chilies until set. Spoon onto flour tortillas top with salsa and ENJOY! Did not use any butter. This recipe is very versatile with the ingredients you have on hand.
(37)
Jamie
02/02/2011
so tasty. i did use queso cheese dip instead of cheese whiz worked great
(30)
TRISH
12/13/2010
Great recipe! I use roasted green chiles from New Mexico and they add so much flavor! Sometimes I use chorizo instead of plain sausage. We keep chipotle salsa in the frig at all times and this really makes them tasty.
(28)
Sarah Jo
07/25/2011
I made a half recipe of this. I added fresh minced garlic in with the onion and I used sharp cheddar cheese instead of Velveeta only because I don't keep processed cheese on hand. I also used my own homemade salsa. Quick and filling.
(23)
ALLIE101
11/30/2010
These are absolutely delicious! I made a few small changes such as using sausage AND crumbled bacon and added sauteed mushrooms. Used shredded sharp cheddar instead of the velveeta. Loved the green chilis they add just the right taste. The only other thing I did differently was I did not include the salsa inside the burrito but added it as we were eating them. Next time I might used pepper jack cheese or add just a few jalapenos for a little kick. Also might use a hotter salsa I just used mild this time for those in my household that dont like very spicy foods.These get 2 thumbs up!!
(22)
Jillian
08/16/2011
Great for breakfast "on the go"! I cut way back on the serving size because I didn't need that many. I used microwave sausage links that I cut in half lengthwise and then scrambled my eggs and usual adding the green chiles. I didn't have Velveeta on hand so I subbed a Mexican blend and used a fresh salsa. Just about anything you put in a warm tortilla is gonna taste great and this was delicious with a side of light sour cream!
(21)
peculiarmike
11/17/2010
We have been making these for a good while. I use Jimmy Dean sausage regular or a mix with sage and hot. The difference - I smoke the 1 lb. chubs of sausage (known as a "fatty" in the smoking world) until done then chop them. The smoke flavor really adds. And another addition that makes them KILLER is Tabasco Sweet & Spicy which you have to order on-line from the Tabasco site. But it's worth the hassle just make sure you order several you'll be hooked.
(19)
R. Smith
11/22/2010
I am addicted to these; with or w/o green chilies. Sometimes I substitute them with fresh cilantro!
(19)