Breakfast Burritos
- Level: Intermediate
- Total: 50 min
- Active: 45 min
- Yield: 4 burritos
Ingredients
4 large whole-wheat tortillas
One 10-ounce package fully cooked breakfast sausage links (I like Jimmy Dean's turkey sausage)
6 large eggs (or substitute 6 large egg whites)
1/4 cup chives, finely chopped
3 tablespoons whole milk or heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons salted butter
4 ounces sharp Cheddar cheese, grated
1/2 cup Pineapple Avocado Salsa, recipe follows
4 lime wedges
Hot sauce, optional
Pineapple Avocado Salsa:
2/3 cup grape tomatoes, chopped (10 to 12)
3/4 cup finely chopped pineapple
3 medium avocados, diced
1/2 finely chopped sweet onion, such as Vidalia
1/8 cup finely chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic salt
Black pepper
Directions
- Preheat the oven to 250 degrees F.
- Place the tortillas on a baking sheet and heat in the oven until warmed through and softened, about 5 minutes.
- Meanwhile, using kitchen shears, cut the sausage links into 1/4-inch pieces. Heat a small skillet over medium-low heat until shimmering, about 2 minutes, then add the sausage and heat, stirring frequently, until warmed through, about 4 minutes. In a medium bowl, whisk the eggs. Add the chives, milk, salt, and pepper.
- In a medium nonstick skillet over medium heat, melt the butter, then add the egg mixture, and using a rubber spatula, push the eggs toward the center of the pan until the mixture is no longer runny. Add the cheese and gently toss until cooked to desired consistency.
- Divide the eggs evenly among the tortillas. Top with sausage and 2 tablespoons of the prepared Avocado Pineapple Salsa. Squeeze a lime wedge over the salsa, and add a dash of hot sauce if desired.
- Starting from one end, roll the tortilla once, then fold in the sides and continue rolling until fully enclosed.
Pineapple Avocado Salsa:
- Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add black pepper to taste.
Cook’s Note
Serve extra salsa on the side with bagel chips, or store in an airtight container in the refrigerator for up to a week. To make the burritos in the microwave: Place the sausage pieces in a microwave-safe container and cover with a damp paper towel to keep from drying out. Cook on high power for 2 minutes, or until heated through. Add the egg-butter mixture to another microwave-safe bowl and cook for 4 minutes, stirring halfway through. Place the tortillas on a plate, cover with a damp paper towel and an inverted plate, and cook on high for 15 seconds, or until softened. Build burritos as per the recipe.
