2 medium potatoes
8 slices bacon (I also used sausage)
2 cloves garlic, chopped
2 green peppers, chopped small
1 green chili, chopped
1 medium tomato, chopped
8-oz cheddar or pepper jack cheese
1 package instant sausage gravy
2-3 Tablespoons olive oil
salt and pepper to taste
Dice potatoes, and chop garlic, onion and peppers. I used a food processor to speed up the process.
If you want to plan these ahead and not make the burritos right away, place all the chopped ingredients into a zip-lock bag and save in the refrigerator or freezer.
I found this recipe in the Ohio Magazine, June 2018, and it was intended as a campfire recipe. I obviously used the stove. Also, the recipe said it was only 4 servings. Ha! I made 4 enormous-sized bacon burritos, 8 smaller, more reasonably-sized sausage burritos, and still had leftover stuffing. Also, I personally would use an entire carton of eggs if the rest of the measurements remain the same. I would say this recipe could easily make 16 burritos. Prepare and freeze what you don't need! Great for a quick breakfast. Heat and take with you on the run.
The husband declared these burritos "delicious."