Ana's Giant Breakfast Burrito


  • 3 ounces ground sausage
  • 1 ounce diced onions
  • 2 dashes Montreal Seasoning
  • 3 ounces shredded Idaho® Potatoes
  • 2 eggs
  • 1 12-inch flour tortilla
  • 3 ounces shredded cheddar jack cheese
  • 2 ounces Fresh Gourmet® Crispy Jalapeños
  • 2 ounces medium picante sauce


  1. Cook ground sausage with onions and Montreal Seasoning.
  2. In separate pan, cook shredded Idaho® Potatoes in pan until crispy. Scramble eggs and cook well.
  3. Grill the tortilla over low heat. Sprinkle cheese blend evenly across tortilla. Layer each ingredient in the center of the tortilla, with egg added last.
  4. When ingredients are in place, sprinkle Fresh Gourmet® Crispy Jalapeños over all ingredients.
  5. Fold in one side of the tortilla and roll into burrito.
  6. Serve with picante sauce and garnish with orange slice.
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Yield: 1 burrito

Scott Hoffman

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