Breakfast Burritos with Avocado-Tomato Salsa and Spicy Sausage Recipe
Delicious and hearty breakfast burritos featuring scrambled eggs, spicy sausage, and fresh avocado-tomato salsa, all wrapped in warm flour tortillas and lightly pan-fried to golden perfection. This recipe combines creamy, spicy, and savory flavors to kickstart your day with a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 burritos 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican-American
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
Other Ingredients
- 1⅓ cups (6 oz) shredded Monterey Jack cheese
- 4 (10-inch) burrito-size flour tortillas
- Vegetable oil (for cooking)
Instructions
- Make the Avocado-Tomato Salsa: In a medium bowl, combine the diced avocado, seeded tomatoes, minced shallot, minced garlic, minced jalapeño, fresh lime juice, salt, ground cumin, and chopped cilantro. Mix gently to combine all ingredients well and set aside to let flavors meld.
- Prepare the Eggs: In a separate medium bowl, whisk together the 4 large eggs with smoked paprika and salt until fully blended. Set this mixture aside for cooking later.
- Cook the Sausage and Eggs: Heat a large nonstick pan over medium-high heat. Add the sausage and cook it while stirring frequently until it is browned and fully cooked, about 4 to 5 minutes. Use a slotted spoon to remove the sausage from the pan, leaving the flavorful drippings behind. Reduce the heat to low, then pour in the whisked eggs and scramble gently until just cooked through. Transfer the cooked eggs to a plate and clean the pan for the next step.
- Assemble the Burritos: Lay out each flour tortilla on a flat surface. Spoon approximately ¼ cup (60 ml) of the prepared avocado-tomato salsa onto each tortilla. Then add a quarter of the cooked sausage, a quarter of the scrambled eggs, and about ⅓ cup of shredded Monterey Jack cheese. Fold in the sides of the tortilla over the filling and roll up tightly, tucking in edges as you roll to secure the contents.
- Cook the Burritos: Lightly coat the cleaned pan with vegetable oil and heat over medium heat. Place the burritos seam side down in the hot pan. Cover and cook until the bottom of the burritos is golden brown, about 3 minutes. Carefully flip each burrito over, cover again, and cook until golden brown on the other side, a few minutes more. Serve the burritos warm for best flavor and texture.
Notes
- You can substitute the spicy sausage with turkey sausage or a plant-based sausage alternative for a lighter or vegetarian option.
- If you prefer a milder spice level, omit the jalapeño or reduce the amount to taste.
- Use whole wheat or gluten-free tortillas if desired, but adjust cooking time slightly as needed.
- These burritos can be assembled in advance and refrigerated; reheat them in a pan or oven until warmed through.
- Adding salsa or hot sauce on the side can enhance flavor and heat according to preference.
Keywords: breakfast burritos, scrambled eggs, avocado salsa, spicy sausage, Monterey Jack cheese, easy breakfast, Mexican-style breakfast
