Sausage Egg and Cheese Breakfast Burrito
User Reviews
5.0
30 reviews
Excellent
Sausage Egg and Cheese Breakfast Burrito
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Sausage, Egg, and Cheese Breakfast Burritos are easy to make, hearty, and satisfying and the perfect grab-and-go meal on hectic mornings.
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Ingredients
- 8 lices Bacon
- 1 lb ground sausage
- 1 small onion diced
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- 8 large eggs
- 1/3 cup half and half
- 4 tablespoons butter
- Kosher salt and freshly ground black pepper to taste
- 4 large flour tortillas
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1 large tomato diced
- hot sauce for serving
Instructions
Cook the Bacon:
- Heat a large cast-iron skillet over medium heat. Once hot, add the bacon in batches and cook until crispy, about 8 minutes per batch. Transfer to paper towels to remove excess fat.
- Discard bacon grease from the skillet, leaving in only about two tablespoons.
Cook the Sausage:
- Add the ground sausage to the remaining bacon fat, and cook until no longer pink. Drain any excess fat.
- Add onion, garlic, paprika, salt, and pepper. Keep cooking and breaking the sausage with a wooden spoon until it is browned. Transfer the sausage mixture to a bowl.
Cook the Eggs:
- In a medium bowl, whisk together the eggs and half and half.
- Wipe out the skillet, reduce the heat to medium, and add the butter. When the butter has melted and just started to foam, reduce the heat to medium-low and add the beaten eggs.
- Cook the mixture for two minutes. Season the eggs with salt and pepper, then stir and cook until they are fluffy and dry.
Assemble:
- Place a tortilla on a flat surface. In the center of each tortilla, add ¼ of the ground sausage mixture, followed by ¼ of the scrambled eggs, ¼ cup of each type of cheese, 2 slices of bacon, and some diced tomatoes.
- Fold in the two shorter/extremity sides, and after that, roll up tightly.
- Serve with hot sauce for dipping.
Notes
- If you are making these ahead of time, I recommend slightly undercooking the scrambled eggs for the perfect texture and flavor. They will continue to cook when you reheat the burrito and will stay soft and fluffy instead of dry. I also recommend wrapping each burrito tightly in parchment paper and then in foil, removing the foil when reheating in the microwave.
- Be sure the tortillas are warm before rolling them. Cold tortillas will split.
- If you are meal-prepping, ensure all ingredients have cooled before rolling the burrito. Otherwise, the tortilla will get soggy.
- To make the burritos crispy on the outside, put them in the broiler for a couple of minutes.
- I like using the 10-inch burrito-sized flour tortilla, but if the recipe is altered, any size can be used.
- Corn tortillas have a stronger flavor than flour and will give the burritos a different taste.
- You can make these even faster by preparing the ingredients the night before. Then, wrap them up and put them in a container in the fridge. The following day, reheat them and serve.
- Always drain the sausage, bacon, and other fillings to keep the burritos from being greasy.
- Do not overstuff the burritos, or they will burst.
Nutrition Information
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Calories
987kcal
(49%)
Carbohydrates
23g
(8%)
Protein
53g
(106%)
Fat
75g
(115%)
Saturated Fat
24g
(120%)
Cholesterol
457mg
(152%)
Sodium
1869mg
(78%)
Potassium
735mg
(21%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1845IU
(37%)
Vitamin C
7mg
(8%)
Calcium
515mg
(52%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4burritos
Amount Per Serving
Calories 987 kcal
% Daily Value*
| Calories | 987kcal | 49% |
| Carbohydrates | 23g | 8% |
| Protein | 53g | 106% |
| Fat | 75g | 115% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 457mg | 152% |
| Sodium | 1869mg | 78% |
| Potassium | 735mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1845IU | 37% |
| Vitamin C | 7mg | 8% |
| Calcium | 515mg | 52% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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