Sausage Breakfast Burritos
Whip up these ultra-delicious sausage breakfast burritos filled with the perfect mix of scrambled eggs, veggies, sausage, and cheese.
Servings: 4
Equipment
Ingredients
- ½ Pound ground sausage
- ½ red bell pepper diced
- ½ green bell pepper diced
- 4 eggs beaten
- ½ onion diced
- ½ Cup sharp cheddar cheese shredded
- 4 flour tortillas large
- 2 Tablespoons butter
- salt and black pepper to taste
- 2 green onions sliced, for garnish
Optional for Serving
- salsa, limes, sour cream and/or hot sauce
Instructions
- Cook the sausage in a large skillet until browned and cooked through, breaking it up into crumbles with a wooden spoon. Discard excess grease if needed.
- To the skillet, add the bell peppers and diced onion with the sausage and cook until the vegetables are tender.
- Transfer the sausage and vegetable mixture to a bowl and set to one side.
- Heat a nonstick skillet over a moderate heat and melt half the butter in the pan. Add the eggs to the pan and scramble until cooked through.
- Add the scrambled eggs to the bowl with the sausage mixture and stir gently until the eggs are mixed in.
- Season with salt and black pepper to taste and stir again.
- Add about ½ cup of the sausage and egg mixture to the center of each flour tortilla. Sprinkle over some cheddar cheese.
- To roll the burritos, fold in the sides of each tortilla and then roll up tightly with the seam side down.
- Heat a nonstick skillet over a moderate heat and melt the rest of the butter. Add the burritos to the pan and brown for 2 or 3 minutes on each side until golden and crispy.
- Transfer the burritos to warmed plates and garnish with sliced green onions. Serve immediately, with sour cream, salsa, limes, and hot sauce if liked.
Notes
Get organized: Dice vegetables and shred cheese the night before to save time in the morning.
Even sizes: Cut vegetables into uniform sizes for even cooking.
Don’t overcrowd the pan: Cook sausage and vegetables in batches if necessary to ensure even browning.
Low and slow: Cook eggs on low heat for creamy, fluffy scrambled eggs.
Avoid overcooking: Remove eggs from heat while they are still slightly runny, as they will continue to cook from residual heat.
Warm tortillas: Warm tortillas in the microwave or on a skillet to make them more pliable and easier to roll.
Even sizes: Cut vegetables into uniform sizes for even cooking.
Don’t overcrowd the pan: Cook sausage and vegetables in batches if necessary to ensure even browning.
Low and slow: Cook eggs on low heat for creamy, fluffy scrambled eggs.
Avoid overcooking: Remove eggs from heat while they are still slightly runny, as they will continue to cook from residual heat.
Warm tortillas: Warm tortillas in the microwave or on a skillet to make them more pliable and easier to roll.
Nutrition
Calories: 402kcal | Carbohydrates: 19g | Protein: 21g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 219mg | Sodium: 746mg | Potassium: 337mg | Fiber: 2g | Sugar: 3g | Vitamin A: 955IU | Vitamin C: 32mg | Calcium: 188mg | Iron: 3mg
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