Huevos Rancheros, a la Water's Edge Retreat

A Waters Edge Retreat, Luxury Inn

827 East Lakeshore Drive , Kelleys Island, OH 43438 USA


  • 2 lb Package Spicy or Italian Style Pork Sausage
  • 10 Flour Burrito Burrito Wraps
  • Large Sweet Onion
  • 16 oz Package Shredded mixed cheese, Mozarrela/Cheddar
  • pinch pepper and minced garlic
  • 1/3 cup Green Pepper, finely diced
  • 18 Med Eggs
  • 1/3 cup Red Pepper, finely diced
  • 1/4 cup Leek, finely sliced and rinsed
  • 2/3 cup Sour Cream
  • 3/4 cup Salsa


  1. Pre-heat oven to 375 degrees. In large non stick skillet, lightly Brown sausage. Add leek and minced onion and let cook for additional 7 minutes to slightly carmelize the onions and leek, but not overcook sausage. Drain off any visable grease.
  2. Beat Eggs in large bowl, add some milk, no more than 1/2 cup if you wish lighter texture.
  3. Pour eggs over sausage, onions and leek mixture, over med. flame. Stir occasionally, to scramble. Do not overcook, keep eggs soft.
  4. Spray flour burrito shells with small amt. of water to soften. Place aprox 1/2 to 2/3 cup of egg mixture into shell and roll up and tuck sides. Place in Large glass rectangular baking dish, seam side down.
  5. Top with cheese, garnish with red and green pepper and add a little tomatoe for color if you wish. Spray with a little Pam spray, or Olive oil spray. Cover with aluminum foil and bake at 375 degrees for 16 minutes covered, and 10 minutes uncovered. Top with sour cream and salsa, or serve this on the side.
About this recipe:

Standard fare at our Inn since 1994. Always getting requests for this recipe