Mornings can be hectic, but breakfast doesn’t have to be complicated. This Easy Homemade Sausage, Egg, and Cheese Breakfast Burrito is your ticket to a satisfying start to the day. Packed with protein and flavor, it’s a quick, delicious way to fuel up and tackle whatever comes your way. Perfect for busy mornings or laid-back weekends, these burritos are sure to become a favorite in your breakfast rotation.
Steps
- Prepare the avocado-tomato salsa by cutting the avocado in half, removing the pit, and dicing the flesh. Combine the avocado with diced seeded tomatoes, minced shallot, garlic, jalapeño, lime juice, salt, cumin, and cilantro in a bowl and mix well.
- In a separate bowl, whisk together the eggs, smoked paprika, and salt, then set aside.
- Heat a large nonstick pan on medium-high heat and cook the sausage until browned, stirring frequently for about 4 to 5 minutes. Remove the sausage from the pan with a slotted spoon, leaving the drippings in the pan.
- Lower the heat to low and pour the egg mixture into the pan. Scramble the eggs until they are just cooked through, then transfer them to a plate.
- To assemble the burritos, place about 1/4 cup of the avocado salsa onto each tortilla. Add a portion of the sausage, eggs, and shredded cheese on top.
- Fold the sides of the tortilla over the filling and roll it up, tucking in the edges to ensure it’s compact.
- Lightly oil the pan and heat it over medium. When the pan is hot, place the burritos seam side down and cook, covered, until the bottom is golden brown, about 3 minutes.
- Turn the burritos over and cook the other side until golden brown, also covered, for a few more minutes. Serve warm and enjoy.
Ingredients
- Tomato Salsa
- 1 large avocado, peeled, pitted, and diced
- ½ cup diced seeded tomatoes (from 1 to 2 tomatoes)
- 1 small shallot, minced (about 2 tablespoons)
- 1 clove garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon fresh lime juice (from 1 lime)
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ cup fresh chopped cilantro
- 4 large eggs
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ½ pound spicy sausage (such as chorizo or Italian sausage), removed from casings
- 1? cups (6 oz) shredded Monterey Jack cheese
- 4 (10-inch) burrito-size flour tortillas
- Vegetable oil
Nutritional Values
Calories: 2544 | Fat: 176 g | Saturated Fat: 60 g | Carbohydrates: 132 g | Sugar: 16 g | Fiber: 20 g | Protein: 120 g | Sodium: 4348 mg | Cholesterol: 1036 mg
FAQ
- Can I make these breakfast burritos ahead of time?
- Yes, you can prepare the burritos a few hours in advance. Wrap them tightly in plastic wrap and place in the refrigerator until you’re ready to cook them.
- How can I reduce the spiciness of the avocado-tomato salsa?
- To make the salsa less spicy, you can omit or reduce the amount of jalapeño pepper. Some people prefer the burritos without any salsa, especially when serving children.
- What’s the best way to reheat leftover burritos?
- To reheat, wrap the burritos in foil and warm them in a 350°F oven for about 15 minutes. They may not be as crispy as when freshly made but will still be delicious.
- Can I use a different type of cheese for the burritos?
- Absolutely! While the recipe calls for Monterey Jack cheese, feel free to substitute it with any cheese of your liking, such as cheddar or a Mexican cheese blend.
- What type of sausage is best for this recipe?
- You can use any spicy sausage you like, such as chorizo or Italian sausage. Adjust the seasoning based on your preferred spice level.
Tips
- For a less spicy salsa, consider leaving out or reducing the jalapeño pepper, especially if kids will be eating the burritos.
- When assembling the burritos, make sure to tuck in the edges and roll tightly to keep the filling secure and prevent any spills during cooking.
- To achieve a golden brown and crispy exterior, cook the burritos seam side down in a lightly oiled pan, covering them to ensure even cooking.
- If preparing in advance, burritos can be made a few hours ahead, wrapped tightly in plastic wrap, and stored in the refrigerator until ready to cook.
Equipment
- Large nonstick pan – For cooking the sausage and scrambling the eggs.
- Slotted spoon – To transfer the cooked sausage from the pan.
- Medium bowl – For mixing the avocado-tomato salsa and whisking the eggs.
- Whisk – To combine the eggs, smoked paprika, and salt.
- Spatula – For scrambling the eggs and flipping the burritos.
- Burrito-size flour tortillas – If not commonly stocked at home.
