- Prep: 10 min
- Cook Time: 10 min
- Total: 20 min
- Serving: Makes 12
Whether you're a country gal living on the ranch, or a city girl with a yearning for a connection with good old country cooking, Ree Drummond, known best as The Pioneer Woman, has a delicious array of recipes for you. One taste of this PW breakfast burrito, and you'll know exactly why The Pioneer Woman has a devoted following.
Recipe adapted from The Pioneer Woman Cooks (William Morrow, 2009).
- 1 pound breakfast sausage, removed from casings
- 3 cups frozen hash brown potatoes
- 2 red bell peppers, seeded and roughly chopped
- 10 large eggs
- 1 teaspoon seasoned salt
- Black pepper, to taste
- 1/4 cup half-and-half
- 2 tablespoons chopped fresh chives
- 2 cups grated Monterey Jack cheese
- 12 flour tortillas
- Picante sauce, to taste
- Heat a large skillet over medium heat. Add breakfast sausages and cook until nicely browned. Drain and discard any excess grease released from cooking the sausage.
- Add the hash browns and bell peppers to the skillet. Cook over low heat for 5 minutes, stirring occasionally.
- In a large bowl, lightly beat the eggs and half-and-half until combined. Add the chives and cheese, and stir to combine.
- Pour the egg mixture over the sausage and potato mixture. Gently stir with a spoon and cook until eggs are set. Season with salt and pepper.
- Place an even amount of egg filling onto the center of each tortilla. Tuck in the sides, then roll the tortilla until completely closed. Wrap in foil sheets to keep warm and serve with picante sauce.