Breakfast Burritos

I didn't realize how behind I've been on posting until I saw this recipe lingering in my "to do" folder from September. Inspired by a recommendation from a friend to eat at Big City Burrito in Denver on my drive out west, I attempted my own homemade version of their burrito. Wrapped individually in foil and stored in airtight bags in the freezer, they were a great heat-and-go breakfast to get me through the beginning of my first semester. I'd recommend these to anyone who thinks they don't have time for breakfast. Just prep them on the weekend and store in the freezer...they will last for weeks.


Ingredients
1 package Hillshire Farms kielbasa sausage
2 large Yukon gold potatoes
2 bell peppers
1 white onion
1 can hominy
1 can diced green chiles
4 cloves garlic
16 oz. shredded pepperjack cheese
1 dozen eggs
1/4 cup milk
1/4 cup sour cream + extra for garnish
Ranch dressing and salsa for garnish
Olive oil
Salt and black pepper (and any other seasonings you prefer)
1 package large tortillas
*Note: though I generally prefer corn tortillas, I would recommend flour tortillas for this recipe because they hold together much better.
**Note: I originally used medium tortillas, but it was really hard to fill them and then roll them while keeping everything inside.


Directions
1. In a large mixing bowl, whisk together the eggs, sour cream and milk until well-combined. Season with salt and black pepper. Set aside.
2. Cube the potatoes and season generously with olive oil, salt and pepper.
3. Heat up a large skillet and add potatoes, cooking until they start to turn golden brown.
4. Meanwhile, dice the sausage, onion and bell pepper, and place in the hot skillet along with the potatoes. Season with salt and pepper.

5. Drain the hominy and pat dry. Also, mince the garlic. Add to the large skillet, along with the green chiles, and cook until the hominy is soft, stirring occasionally.
6. Meanwhile, in a separate medium skillet, cook the scrambled eggs until set.
7. Add the scrambled eggs to the large skillet and stir to combine. Take off the heat.
8. Cover with the cheese and stir until cheese melts.

9. Now, assemble the burritos. Lay your tortillas out and drizzle each with salsa and Ranch dressing (or any other condiments you'd like).
10. Place two heaping spoonfuls of the skillet mixture on top of the tortilla.

11. Roll the tortillas by folding in the two ends, then rolling length-wise.

12. Immediately wrap in foil and place in a large Ziploc bag.
13. Store in the freezer. To reheat, simply remove from the foil and microwave for 2-3 minutes for a hot, hearty breakfast.


*Note: these can be adjusted in many ways. You can add ham and bacon for a meatier bite, or you can leave the meat out altogether and replace it with beans for a vegetarian option. Also, you can use corn, squash, or any other veggies you want in order to change up the flavors and textures. This is a more southwest version with some spice, which I like, but go crazy and make it your own!