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What I love about this breakfast burrito recipe is not only that it’s quick and easy to prep, but that you can make so many modifications to your liking.
Here’s how I made mine:
Ingredients
1 roll of Jimmy Dean regular breakfast sausage
1 tsp crushed red pepper (optional)
1/2 T butter
10 eggs
1 tsp salt and pepper
10 Mission soft taco flour tortillas
10 slices pepper jack cheese
1 cup Mexican blend shredded cheese
Instructions:
- Lay out 10 pieces of aluminum foil, approximately size of tortillas and put the tortillas on top (flat).
- Crumble one piece of pepper jack cheese on top of each tortilla (in the middle).
- Cook entire roll of breakfast sausage in medium skillet over medium heat until browned, breaking up into crumbles as you go. Add crushed red pepper while cooking.
- Crack eggs into large bowl and whisk until smooth, adding salt and pepper once smooth.
- Add butter to large skillet and melt over medium low heat.
- Once butter is melted, add eggs into the skillet and scramble into small/medium pieces.
- Let sausage and eggs cool almost entirely.
- Portion out eggs on top of pepper jack cheese in the middle of tortillas equally.
- Add generous amount of the Mexican blend cheese on top of the eggs on each tortilla.
- Distribute the sausage crumbles on top of the cheese on each tortilla equally.
- Carefully roll each tortilla and filling into a burrito and then roll the foil until closed.
- Place burritos in the freezer for up to a few months and heat in a 350° oven for 10-12 minutes until warmed all the way through (in oven safe vessel).
modification ideas:
- turkey sausage
- sausage crumbles (precooked)
- bacon crumbles
- meatless
- egg whites
- other varieties of cheese
- wheat, corn, or veggie tortillas