Here's a twist on warm breakfast by serving omelet fixings in a burrito.
Sheet Pan Breakfast Burritos
Smith`s Chef Jeff Jackson
28 oz. frozen bag potatoes O'Brien
9 oz. package pork or beef chorizo, raw and crumbled
8 eggs, beaten
1 can black beans, drained and rinsed
4 oz. can diced green chiles
10 oz. can green or red enchilada sauce
½ cube butter, melted
1 tsp. kosher salt
½ tsp. pepper
2 c. shredded cheddar or pepper jack cheese
6-8 flour tortillas
1. Preheat your oven to 375. Mix all the ingredients except the cheese and tortillas in a large mixing bowl. Arrange the mixture evenly on a parchment covered or non-stick sprayed sheet pan.
2. Place in the oven and bake 25 minutes. Remove from the oven and evenly layer on the cheese. Cook and additional 5 minutes or until cheese is melted.
3. Spoon about 1 c. of the cooked mixture onto the tortillas. Roll into burritos and serve warm.
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