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Servings: 8

Weight Watcher Smart Points: 29

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 small cans of sliced black olives
  • 2 tablespoons butter
  • 1/4 cup canola oil
  • Sour cream - medium size container
  • 9 eggs
  • 8 extra-large flour tortillas
  • 1 can of chopped green chilies (optional)
  • 4 green onions - chopped
  • 1/4 cup milk
  • 2 cups shredded jalapeno or monterey jack cheese
  • 1 small onion
  • 1 can refried beans - 16 ounce can
  • 10 small to medium size russet potatoes
  • Jimmy Dean Sage Sausage - 16 ounce tube
  • 3 cups salsa
  • 2 cups shredded sharp cheddar cheese


  1. For the Potatoes: Wash all of the potatoes and remove any bruises or scars
  2. With the skins on, cut the potatoes into small to medium sized cubes and add to large bowl
  3. Chop the small onion and add to the bowl
  4. Add the salt and pepper
  5. In a large frying pan pour in the canola oil until it’s approx
  6. ½ deep in the pan.Heat the oil and add the potatoes
  7. Stir potatoes as they cook
  8. Cook until golden brown and put onto a plate with a paper towel to drain off the grease
  9. You may need two plates with paper towels so the potatoes can lay flat
  10. Set aside.For the Sausage: Cook the sausage
  11. While cooking, break it up with your cooking utensil so the pieces are not lumpy
  12. After the sausage is browned, put it on a plate with a paper towel and pat off the meat to remove excess grease
  13. Set aside.For the Eggs: Add the eggs to a bowl with about ¼ cup of milk and whip the eggs
  14. In a large frying pan add about 2 tablespoons of butter
  15. Heat the frying pan on medium heat and as soon as the butter is melted add the egg mixture
  16. Stir while cooking so the eggs cook evenly
  17. Set aside.For Filling the Burritos: On the kitchen counter lay out all of the above ingredients as well as the tortillas, salsa and sour cream
  18. Take out one tortilla at a time and spread the tortilla lightly with refried beans
  19. Don’t spread the beans over the entire surface of the tortilla, leave about 2 inches around the entire tortilla free from the beans.Add a generous portion of the fried potatoes over just the area where the refried beans were spread
  20. Add a relatively small amount of the eggs, sausage, cheese, black olives, green onions, and green chilies
  21. Add about 3 teaspoons of salsa and a dollop of sour credit over the ingredients for each burrito
  22. This is where you'll need to be careful not to put too many ingredients in the burrito or the tortilla will tear when you try to roll it.For Rolling the Burritos: Fold over two opposing sides of the burrito about 3 inches over the filling
  23. Then on the opposite (unfolded sides) start rolling the burrito being careful not to rip the tortilla and roll all the way to the other “unfolded side”.An option is to cut each burrito in half using a diagonal cut and stacking on a large platter
  24. Serve with individual bowls of salsa and sour cream for each burrito.

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