Tailgating Breakfast Burritos
Prep Time: 60 minutes
8 ounces bacon (cut into 1/2-inch pieces)
8 ounces breakfast sausage (crumbled)
3 cups frozen potato and onion mix (or refrigerated)
1 cup salsa (or pico de gallo)
1 ripe avocado (peeled, pitted, and diced, about 1 cup)
6 burrito size flour tortillas (extra-large, warmed to soften)
2 cups shredded Mexican-blend cheese (divided)
6 eggs (scrambled, divided)
salsa (and/or hot sauce and sour cream for serving)
1. Place a large cast iron skillet on the grill and preheat the grill to medium-high.
2. Add the bacon and crumbled sausage, then cover the grill and continue cooking until bacon and sausage are cooked through, stirring occasionally to break up the meat. Use a slotted spoon to transfer the meat mixture from the skillet to a paper plate; let drain while you cook the potatoes.
3. Carefully pour off most of the bacon drippings (leave a film of drippings in the skillet) and return the skillet to the grill. Add the hash browns and stir to coat with drippings. Cover the grill and cook, stirring occasionally, until potatoes are browned. Carefully remove skillet from the grill (reduce grill heat to medium) and stir the reserved meat mixture into the potatoes.
4. In a bowl, combine the salsa and avocado.
5. To assemble burritos, lay a warmed tortilla on a work surface. Measure 1/4 cup of cheese in the center of the tortilla, then top with1/3 cup meat-potato mixture, 1/4 cup salsa-avocado mixture, and about 1/3 cup scrambled eggs. Sprinkle another 1/4 cup cheese on top of the eggs. Lift the bottom edge of the tortillas over the fillings, fold in the sides, then tightly roll to the end. Repeat with remaining tortillas and fillings. (Burritos may be made to this point up to 1 day ahead, wrapped in foil, and refrigerated.)
6. Lightly coat the outside of the burritos with nonstick spray and place them on the grill. Cook, covered, for about 15 minutes (20 to 25 minutes if cooking made-ahead burritos), turning them frequently during cooking to crisp the tortilla and prevent scorching.
7. To serve, remove burritos from the grill and cut in half. Serve with additional salsa and/or hot sauce and sour cream on the side.
Courtesy of the National Pork Board, Des Moines, Iowa.