Breakfast Burritos

  • Level: Intermediate
  • Total: 50 min
  • Active: 45 min
  • Yield: 4 burritos
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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.

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