Description
These Breakfast Burritos feature a flavorful combination of scrambled eggs, spicy sausage, Monterey Jack cheese, and a fresh avocado-tomato salsa wrapped in warm flour tortillas. They offer a hearty and satisfying breakfast or brunch option perfect for any day of the week.
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
For the Burritos
- 4 large eggs
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ½ lb spicy sausage (such as chorizo, Italian, or preferred variety), removed from casings
- 1⅓ cups (6 oz) shredded Monterey Jack cheese
- 4 (10-in) burrito-size flour tortillas
- Vegetable oil, for cooking
Instructions
- Make the Avocado-Tomato Salsa: In a medium bowl, combine diced avocado, seeded diced tomatoes, minced shallot, minced garlic, seeded and minced jalapeño, fresh lime juice, salt, ground cumin, and chopped cilantro. Mix gently until well combined. Set aside to let flavors meld.
- Whisk the Eggs: In a separate medium bowl, whisk together the large eggs, smoked paprika, and salt until fully blended. Set aside.
- Cook the Sausage: Heat a large nonstick pan over medium-high heat. Add the sausage meat and cook, stirring frequently, until browned and cooked through, about 4 to 5 minutes. Use a slotted spoon to transfer the cooked sausage to a plate, leaving the drippings in the pan.
- Scramble the Eggs: Reduce the pan heat to low and add the whisked eggs. Gently scramble them in the sausage drippings until just cooked through but still moist. Transfer the eggs to a plate. Clean the pan thoroughly to prepare for the final cooking step.
- Assemble the Burritos: Lay a flour tortilla flat and spoon about ¼ cup of the avocado-tomato salsa onto the center. Top with a quarter portion of sausage, scrambled eggs, and approximately ⅓ cup of shredded Monterey Jack cheese. Fold in the sides of the tortilla over the filling and roll tightly, tucking the edges in as you go.
- 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 carefully, cover again, and cook until the other side is golden brown, a few minutes more. Serve immediately while warm.
- Optional Make-Ahead: Burritos can be assembled a few hours before cooking. Wrap tightly in plastic wrap and refrigerate. To reheat cooked or leftover burritos, wrap in foil and warm in a 350°F (175°C) oven for about 15 minutes until heated through, though they may not be as crisp as freshly cooked.
Notes
- The avocado-tomato salsa adds freshness and creaminess, balancing the spicy sausage.
- You can substitute the spicy sausage with any preferred flavor or use a vegetarian sausage alternative.
- Adjust the jalapeño quantity to control the heat level of the salsa.
- For crispier burritos, cook a little longer in the pan or use a skillet press.
- Leftover burritos reheat well in the oven but lose some crispness when microwaved.
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 270 mg
