Breakfast Burritos Recipe
User Reviews
5
Breakfast Burritos Recipe
Description
The Breakfast Burritos Recipe layers pan-fried potatoes, cooked sausage, and black beans with whisked eggs cooked directly in the skillet to create a savory filling. Warmed large flour tortillas are used to wrap the filling along with shredded Chihuahua cheese, guacamole, and pico de gallo, producing a balance of textures and flavors from soft to creamy and fresh.
Heating the tortillas briefly makes them pliable, ensuring they wrap neatly. Cooking the eggs with the meat and beans allows flavors to meld, while seasoning with salt and black pepper brightens the dish. Folding and rolling the burrito seals the filling while the outside retains some crispness from initial warming.
This breakfast option is suitable for on-the-go meals or a weekend brunch, pairing well with hot sauce or salsa if desired. It provides a protein-rich and flavorful meal that can be adapted with other fillings.
The burritos can be made shortly ahead and keep well for a couple of days refrigerated. Reheating in foil at moderate oven heat warms them evenly without drying out. A cast iron or stainless pan works well for cooking components if no griddle is available.
Ingredients
- 4 flour tortilla large
- 4 tablespoons neutral cooking oil generic cooking oil
- ½ potatoes pan-fried
- ½ pound breakfast sausage
- 15- ounce black beans can, rinsed and drained
- 8 egg large
- 1 cup Chihuahua cheese shredded
- ¼ guacamole about 1 cup
- ½ Pico de Gallo about 1 cup
- salt coarse salt and fresh cracked pepper
- black pepper coarse salt and fresh cracked pepper
Instructions
- On a griddle or in a large cast-iron or non-stick skillet over medium-high heat, place the tortillas one at a time for 20 to 30 seconds per side to heat them up and to make them more pliable. I like to keep them wrapped in foil after this.
- Add 1 tablespoon of oil to the griddle or skillet and place in ¼ of the cooked potatoes and sausage, drained beans, and sauté for 3 to 4 minutes.
- Pour ¼ of the whisked eggs over top of the cooked potatoes, sausage, and beans and cook for 1 to 2 minutes or until the eggs are mostly cooked. Season it immediately with salt to taste. Be sure to move the eggs around using a spatula so that it is cooked on all sides.
- Place the cooked eggs, potatoes, sausage, and beans in the center of 1 of the heated burritos.
- Add on ¼ of the cheese, guacamole, and pico de gallo.
- Fold in the sides and then roll the burrito up to seal it.
- Keep it wrapped in foil or slice and serve immediately.
Notes
- Make breakfast burritos up to one hour before serving by wrapping each in foil.
- Store covered in the refrigerator for up to two days; do not freeze.
- Reheat wrapped in foil at 350°F oven for 12 to 15 minutes till warmed through.
- Adjust fillings as desired to include other ingredients to suit your taste.
- If a griddle is unavailable, a large cast iron or non-stick skillet works well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 760 kcal
% Daily Value*
| Calories | 760kcal | 38% |
| Carbohydrates | 41g | 14% |
| Protein | 38g | 76% |
| Fat | 49g | 75% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 393mg | 131% |
| Sodium | 878mg | 37% |
| Potassium | 701mg | 15% |
| Fiber | 10g | 40% |
| Sugar | 2g | 4% |
| Vitamin A | 742IU | 15% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 338mg | 34% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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