Students can get cranky and even downright grizzly after long nights of studying and University of Montana has the perfect breakfast to keep energy up: hashbrowns, sausage, eggs and bacon wrapped in a burrito and topped with fresh salsa or country gravy.
Recipe courtesy of Cascade Country Store and Cafe
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Griz Breakfast Burrito
Total:
1 hr 15 min
Prep:
20 min
Cook:
55 min
Yield:
6 burritos
Level:
Easy
Total:
1 hr 15 min
Prep:
20 min
Cook:
55 min
Yield:
6 burritos
Level:
Easy

Ingredients

Fresh Salsa: 
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 4 ripe plum tomatoes, seeded, cut into 1/4-inch dice (about 2 cups)
  • 1 jalapeno, minced
  • 1 small red onion, cut into 1/4-inch dice (about 1/2 cup)
  • Juice of 1 lime
  • Kosher salt and ground black pepper 
Burrito:
  • 8 ounces thick-sliced bacon, cut into 1/2-inch pieces
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • Kosher salt and ground black pepper 
  • 2 tablespoons canola oil
  • 12 ounces raw breakfast sausage patties (about 6 patties)
  • 12 large eggs
  • Six 10-inch flour tortillas, warmed
  • 8 ounces shredded sharp Cheddar (about 2 cups)
  • 6 large store-bought hash brown patties, cooked according to package directions
  • 1 large yellow onion, chopped
  • 1 large green bell pepper, chopped

Directions

For the salsa: Combine the cilantro, tomatoes, jalapenos, onions and lime juice in a mixing bowl. Season with salt and pepper and toss to combine. Cover with plastic wrap and refrigerate until ready to serve. 

For the burrito: Put the bacon in a large skillet over medium heat and cook until crispy and most of the fat has been rendered, stirring occasionally, 15 to 18 minutes. Transfer to a paper-towel-lined plate to absorb any excess fat, and reserve. Remove all but 2 tablespoons of the fat from the skillet and reduce the heat to medium-low. Slowly whisk in the flour, scraping up any browned bits on the bottom of the pan. Cook until the flour has turned light brown, whisking constantly, 3 to 5 minutes. Slowly whisk in the milk and bring to a boil over medium-high heat. Then reduce to a simmer and cook, stirring frequently, until the sauce is thickened to the consistency of gravy, 8 to 10 minutes. Season with salt and pepper. Turn off the heat, cover with a lid and set aside. Reheat later if necessary over low heat, scraping the sides and stirring to prevent lumps. Thin out the gravy with additional milk if it gets too thick. 

Preheat the oven to 350 degrees F. 

Heat the canola oil in a large nonstick skillet over medium-high heat. Carefully place the sausage patties in the hot skillet. Cook until browned on the first side, 2 to 3 minutes. Flip and cook the other side until browned and cooked through, 2 to 3 minutes. Transfer the cooked sausage to a cutting board. Reduce the heat to medium, pour the fat from the skillet into a small bowl, and wipe out the skillet with a dish towel. Roughly chop the sausage patties into 1-inch pieces. Reserve. Whisk the eggs with 1 teaspoon salt and 1/8 teaspoon pepper in a large mixing bowl. Add 2 tablespoons of the reserved sausage fat back to the skillet, swirling to coat. Add the eggs. Cook, stirring occasionally until large curds form and the eggs are set, 3 to 5 minutes. Transfer to a large bowl or plate. 

To assemble, place the warmed tortillas on a flat surface. In the center of each tortilla, evenly layer the bacon, sausage patties, scrambled eggs, Cheddar, 1 hash brown patty, onions and green bell peppers. Finish with either the country gravy, fresh salsa, or a combination of both. Fold the part of the tortilla that is closest to you over the filling tightly. Fold over both sides of the tortilla and roll over tightly into a large burrito. Repeat this process with the 5 remaining burritos. Place the burritos on a large baking sheet seam-side down. Place in the oven for 10 minutes. Serve immediately with any extra country gravy and fresh salsa on the side.

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