Mornings can be chaotic, right? Especially when you’re trying to squeeze in a workout and a decent breakfast before the day really kicks off. Enter these breakfast burritos—little protein-packed saviors wrapped in tortillas.
They’re like a warm hug to start your day, and guess what? You can make them ahead, freeze them, and just heat and eat. Remember when everyone was hoarding toilet paper?
Well, I might’ve been stocking up on tortillas instead!
Steps
- Start by preparing the avocado-tomato salsa. Cut the avocado in half, remove the pit, and dice the flesh. Combine the diced avocado with other salsa ingredients in a bowl and mix well.
- In a separate bowl, beat the eggs with smoked paprika and salt until fully combined. Set this mixture aside for later use.
- Heat a large nonstick skillet over medium-high heat and add the sausage. Cook the sausage until it is browned, about 4 to 5 minutes, then remove it from the pan using a slotted spoon, leaving the drippings.
- Lower the heat to low and pour the egg mixture into the same pan. Scramble the eggs until they are just cooked through, then transfer them to a plate.
- To assemble the burritos, place about 1/4 cup of the avocado-tomato salsa on each tortilla. Add a portion of the cooked sausage, scrambled eggs, and shredded cheese.
- Fold the sides of the tortilla over the filling and roll it up tightly, ensuring the edges are tucked in to form a compact burrito.
- Lightly oil the pan and heat it over medium heat. Place the burritos seam side down in the pan and cook, covered, until the bottom is golden brown, roughly 3 minutes.
- Flip the burritos and continue cooking, covered, until both sides are golden brown. Serve the burritos warm and enjoy!
Ingredients
- Tomato Salsa
- 1 large avocado, peeled, pitted, and diced
- ½ cup diced tomatoes, seeds removed (from 1 to 2 tomatoes)
- 1 small shallot, finely chopped (about 2 tablespoons)
- 1 clove garlic, minced
- 1 jalapeño pepper, seeds removed and minced
- 1 tablespoon fresh lime juice (from 1 lime)
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ cup fresh cilantro, chopped
- 4 large eggs
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ½ pound spicy sausage (such as chorizo or Italian), casings removed
- 1? cups (6 oz) Monterey Jack cheese, shredded
- 4 burrito-size flour tortillas (10-inch)
- Vegetable oil
Nutritional Values
Calories: 2544 | Fat: 176 g | Saturated fat: 60 g | Carbohydrates: 132 g | Sugar: 16 g | Fiber: 20 g | Protein: 120 g | Sodium: 4348 mg | Cholesterol: 1036 mg
FAQ
- Can I make the breakfast burritos in advance?
- Yes, you can prepare the burritos a few hours ahead. Wrap them tightly in plastic wrap and store them in the fridge until you’re ready to cook.
- How can I reheat leftover breakfast burritos?
- To reheat, wrap the burritos in foil and warm them in a 350°F oven for about 15 minutes. They might not be as crispy as fresh, but they will still taste great.
- Is the avocado-tomato salsa very spicy?
- The salsa does have a kick due to the jalapeño pepper. If you’re making it for kids or prefer less spice, consider reducing or omitting the jalapeño.
- What type of sausage is best for these burritos?
- You can use any spicy sausage you prefer, such as chorizo or Italian sausage. Just ensure it’s removed from the casings before cooking.
- What can I do if I don’t have smoked paprika?
- If you don’t have smoked paprika, you can substitute it with regular paprika or a pinch of chili powder for a slightly different flavor.
Tips
- Consider reducing or omitting the jalapeño in the avocado-tomato salsa if you’re making these burritos for children or anyone sensitive to spice.
- To ensure the burritos hold together well, tuck in the edges of the tortilla tightly as you roll them, making sure they are compact.
- If you want to prepare the burritos in advance, assemble them a few hours ahead, wrap them tightly in plastic wrap, and refrigerate until you’re ready to cook.
- For reheating leftovers, wrap the burritos in foil and warm them in a 350°F oven for about 15 minutes; they may not be as crispy, but they’ll still taste delicious.
Equipment
- Large Nonstick Pan – Essential for cooking the sausage and scrambling the eggs without sticking.
- Slotted Spoon – Useful for transferring the cooked sausage while leaving the drippings in the pan.
- Medium Bowl – For mixing the salsa ingredients and whisking the eggs.
- Whisk – Needed to combine the eggs with smoked paprika and salt.
- Spatula – Helpful for scrambling the eggs and assembling the burritos.
