| | Directions |
- Pre-heat oven to 350 degrees F.
- In an oven proof skillet or pan, begin browning the sausage in the skillet on the stove.
- Add peppers, onions, and potatoes.
- Cook over medium heat until the potatoes are tender.
- Remove from heat. Add cilantro, green chilies and salt and pepper to taste.
- Scramble the eggs until frothy.
- Add eggs to the skillet and fold in the eggs, making sure the eggs are evenly distributed.
- Place in oven and bake until the eggs are set. 6 to 10 minutes.
- Warm a tortilla in a heavy skillet (I prefer a skillet but you can use a microwave).
- Once warmed, spoon burrito filling into the middle of the tortilla, add some cheese and fold.
- Once folded, wrap in aluminum foil to keep warm, until all the burritos are completed. The wrapping in the aluminum foil helps to meld all the flavors.
- Serve with sour cream or salsa.
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Servings: 4
|  | | Ingredients | | - | | 1/2 pound Premio hot (or mild according to taste) sausage (remove from casing and crumbled) |
| - | | 2 cups 1/4 inch cubed potatoes |
| - | | 1/4 cup red bell pepper diced |
| - | | 1/4 cup onion diced |
| - | | 1/4 cup minced fresh cilantro |
| - | | 4 1/2 ounces green chilies (fresh chilies can be used according to taste and temperature of the chilies) |
| - | | 5 eggs |
| - | | 4 flour tortillas can use up to 8 depending on the size of the tortilla |
| - | | 1 cup grated cheddar cheese |
| - | | 1 cup salsa or sour cream |
| - | | salt and pepper to taste |
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