Beverly Weidner's Southwest Breakfast Burritos, as seen on Food Network Kitchen.
Recipe courtesy of Bev Weidner

Southwest Breakfast Burritos

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 8 servings
In this recipe, we've got Southwest flair with the seasoned scrambled eggs, freshly diced red pepper and punchy cilantro. And we've got the down-home comfort charm with spicy country sausage and extra-sharp Cheddar cheese. All rolled up into a million little pockets of glory.



  1. Preheat the oven to 400 degrees F. Lightly brush a baking sheet with oil.
  2. Brown the sausage in a large skillet over medium-high heat until cooked all the way through, 8 to 10 minutes. Transfer to a bowl.
  3. Whisk together the eggs, milk, cumin, chili powder and a pinch each of salt and pepper in a large bowl.
  4. Add the oil to the skillet (you won't need to if your sausage rendered enough fat). Reduce the heat to medium-low and add the eggs. Lightly scramble until cooked through, about 8 minutes.
  5. Sprinkle each tortilla with a little bit of cheese, followed by about 1/4 cup each of the sausage, eggs and red bell pepper. Top each with a few cilantro leaves and the remaining cheese. Roll up the tortillas around the filling and place them on the prepared baking sheet seam-side down.
  6. Brush the tops of the burritos with oil. Bake until the tops of the tortillas are golden brown and slightly crunchy, about 15 minutes. Serve with salsa, guacamole, anything!