whenever i throw a birthday party, it seems like we always do a brunch.
maybe because i personally think it’s the best time to have a party when you’ll have kiddos running around. it’s after breakfast, before naptime, everyone is awake, snacktime is approaching.. it’s THE perfect time of day for a party.
or maybe it’s because breakfast foods are my absolute favorite. honestly, if i could have breakfast for every meal of the day, i would be a happy girl.
and then once noon hits, you can have cake! (but never before. i just can’t do it. although i have a close friend who might argue that.)

these breakfast burritos are nearly always on the menu for our brunch parties. they are hearty and the recipe feeds a lot of people. i have had this recipe for years and adapted it & changed it, making it differently almost every time. it is a great recipe that you can make your own, adding or omitting depending on your preferences. the original recipe calls for chorizo, which i love, but when i have guests who don’t love it, i like to sub turkey sausage. you can also turn up the heat with spicy sausage or leave the seeds in from the jalapeños if you want it spicy.

hearty breakfast burritos with chorizo and hashbrowns
adapted via taste of home

ingredients

1 pkg ore ida frozen crispy crown hashbrown potatoes*

15 eggs

1 tbsp chili powder

1 tsp garlic salt

1 tbsp cumin

10 oz. uncooked chorizo or sausage**

2-3 jalapenos (chopped; seeding optional)

1 green bell pepper, seeded & chopped

1 red bell pepper, seeded & chopped

1 small bunch green onions, chopped

1 jar salsa

1 pkg tortillas, warmed

8 oz shredded cheese (i like to use monterey jack)

directions

1. cook potatoes/hashbrowns according to package directions. once cooked, crumble & keep warm.

2. in a large bowl, whisk eggs, chili powder, garlic salt, and cumin. set aside.

3. in a large skillet over medium-high heat, cook chorizo or sausage, bell peppers, jalapeños, and green onions until meat is no longer pink** (drain if desired). add egg mixture. while stirring constantly, cook over medium-high heat until eggs are set. stir in salsa.

4. spoon about 1/3 cup hashbrowns and about 1/2 cup egg mixture into each tortilla, sprinkle with cheese (and more salsa if desired).

to freeze/save for later: wrap each prepared burrito in wax paper, then in foil. let cool to room temperature, then freeze for up to 1 month.
to reheat: remove foil & wax paper. place burritos about 2 inches apart on an ungreased baking sheet. bake, uncovered, at 350 for about 50 minutes.

*the original recipe calls for hashbrowns, but i find that these take too long to cook and they are always a little bit of drama for me. i prefer to use either tater tots or the “crispy crowns” – they are delicious and super easy to bake in the oven.

**you can use 10 oz of chorizo, turkey sausage, spicy pork sausage – whatever your preference. also, you can use cooked instead of uncooked. this cuts down on prep time a bit. just follow the same directions in order to warm up the meat and cook the peppers & onions.

enjoy!