Breakfast burritos are something I could eat daily, and appeal to me for any meal, not just breakfast. They are also great to take camping, just remove paper towel first and heat in tin foil over fire or on a camp stove.
As a matter of fact, this recipe is the perfect reminder of the full-circle aspect of hunting: harvesting, processing, appreciating, and consuming. The photo to the left is of Joe’s late whitetail deer whose meat is in these breakfast burritos. The image is of the reflection of the mount in the living room window with our porch in the background. It’s neat to be sitting on the couch and looking at the window in front of me and seeing the deer that is behind me reflected. This recipe makes five venison sausage breakfast burritos that are sealed up and frozen until ready to eat. High in protein, these burritos are a combination of crispy hash browns, onion, salsa, cheese, and eggs wrapped inside a soft flour tortilla, and make a complete breakfast any day. Make these on a Sunday and breakfast is ready for the week. All these burritos require is a minute and a half in the microwave while wrapped in their paper towel.
You will Need:
- 4 oz. Venison Breakfast Sausage- here’s a post on making your own
- 1/2 cup frozen shredded hash browns
- 1/2 cup diced yellow onion (1/2 of medium onion)
- 3 T. Medium Salsa
- 6 eggs
- 1/2 cup shredded cheddar, divided
- 5 Taco-Size Mission tortillas (I use Mission Carb Balance)
- 1 tsp. butter
- Garlic salt + Pepper
- 1 T. 2% Milk
- Cholula hot sauce, four dashes, if desired
- 5 Paper Towels
- Aluminum Foil
- Ziplock bags
Yield- 5 Burritos
1. Spray griddle or frying pan with cooking spray. Add hash browns and season with garlic salt and pepper. Spray the griddle and hash browns again with cooking spray to coat. Cook 3-4 minutes, add in a tsp. of butter.
Continue cooking 5 more minutes, and in the meantime, dice the onion. Add onion to hash brown mixture.
2. Brown sausage in frying pan while onions and hash browns cook another five minutes. Keep an eye on the hash browns and stir occasionally.
3. While sausage cooks, crack eggs into small dish and add in 1 T. milk.
Beat eggs and add in the Tablespoon of milk, 4 dashes of cholula, and a dash of and salt and pepper.
4. Once sausage is cooked, spray frying pan again with cooking spray. Pour in scrambled eggs and stir gently over medium heat for about 1 minute.
Next add in onion/hash brown mixture and salsa, stir into egg mixture.
Cook another minute until eggs are softly set.
5. Next step is assembling the burritos: First measure out another 1/4 cup of shredded cheddar. Set out a cutting board. Grab a roll of paper towels, 1 gallon or 2 quart ziplock bags, and aluminum foil.
6. Lay tortilla on cutting board and spoon egg mixture into center of burrito in line and top with another pinch of shredded cheddar cheese.
7. Pinch in ends of tortilla and roll.
8. Set tortilla on paper towel and pinch in ends, roll again.
9. Set inside piece of aluminum foil and repeat.
10. Place tortillas in ziplock bag and place in freezer. They should last without freezer burn for months like this. I cannot say truly how long, because ours are always gone very quickly! When ready to eat, unwrap tin foil and place tortilla still wrapped in the paper towel on a plate. Microwave for 1.5 minutes. Remove paper towel and enjoy a savory and delicious breakfast any day of the week.
Approximate Nutrition Stats from Livestrong: