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Breakfast Burritos Recipe

Breakfast Burritos Recipe
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★★★★★

4.8 from 21 reviews

Delicious and hearty breakfast burritos featuring a savory combination of spicy sausage, fluffy scrambled eggs, creamy avocado-tomato salsa, and melted Monterey Jack cheese, all wrapped in warm flour tortillas. Perfect for a satisfying morning meal or brunch with family and friends.

Ingredients

Scale

Avocado-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

Eggs and Sausage

  • 4 large eggs
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ½ lb spicy sausage (such as chorizo, Italian, or preferred type), removed from casings

Additional Ingredients

  • 1⅓ cups (6 oz) shredded Monterey Jack cheese
  • 4 (10-inch) burrito-size flour tortillas
  • Vegetable oil (for cooking)

Instructions

  1. Make the Avocado-Tomato Salsa: In a medium bowl, combine the diced avocado, diced tomatoes, minced shallot, garlic, jalapeño, fresh lime juice, salt, ground cumin, and chopped cilantro. Mix gently to combine all ingredients well, then set aside to let the flavors meld.
  2. Prepare the Eggs: In a separate medium bowl, whisk together the four eggs with smoked paprika and salt until fully blended. Set aside.
  3. Cook the Sausage: Heat a large nonstick skillet over medium-high heat. Add the sausage, breaking it apart as it cooks, and stir frequently until browned and cooked through, about 4 to 5 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the flavorful drippings in the pan.
  4. Scramble the Eggs: Reduce the heat to low. Pour the whisked eggs into the same pan with the sausage drippings. Gently scramble the eggs until just cooked through but still soft. Transfer the eggs to a plate and clean the pan for reheating the burritos.
  5. Assemble the Burritos: Lay out each flour tortilla and spread about ¼ cup of the avocado-tomato salsa onto the center of each. Top each with one-quarter of the cooked sausage, scrambled eggs, and about ⅓ cup shredded Monterey Jack cheese. Fold in the sides of the tortilla over the filling, then roll the burrito tightly, tucking in the edges as you go.
  6. Cook the Burritos: Lightly coat the cleaned pan with vegetable oil and heat over medium heat. Place the burritos seam side down in the pan and cover. Cook until the bottom is golden brown, about 3 minutes. Flip the burritos, cover again, and cook for a few more minutes until golden and heated through. Serve warm.
  7. Make Ahead and Reheating: Burritos can be assembled up to a few hours in advance, wrapped tightly in plastic wrap, and refrigerated. To reheat leftover burritos, wrap them in foil and warm in a 350°F (175°C) oven for approximately 15 minutes. While reheated burritos won’t be as crisp as fresh off the pan, the flavors remain delicious.

Notes

  • You can customize the sausage type to your liking; chorizo adds a smoky heat, while Italian sausage brings a flavorful spice.
  • Adjust jalapeño quantity depending on your preferred spice level or substitute with milder peppers for less heat.
  • Use fresh lime juice for best taste in the salsa; bottled lime juice can be used but may alter flavor slightly.
  • For a gluten-free option, substitute the flour tortillas with gluten-free tortillas.
  • To make the burritos vegetarian, omit sausage and add sautéed vegetables such as peppers and onions.
  • Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: breakfast burritos, avocado salsa, scrambled eggs, spicy sausage, Tex-Mex breakfast, chorizo burrito, easy breakfast recipe, homemade burritos

Find it online: https://kitchenbyclara.com/breakfast-burritos-recipe/