Description
These Breakfast Burritos are a flavorful and hearty morning meal featuring a spicy sausage scramble wrapped in warm flour tortillas with creamy avocado-tomato salsa and melted Monterey Jack cheese. The salsa blends fresh avocado, tomatoes, jalapeño, and lime for a zesty topping, while the sausage and eggs provide savory depth. Quickly pan-toasted until golden and crisp, these burritos are perfect for a satisfying breakfast or brunch and can be made ahead for convenience.
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
Burritos
- 4 large eggs
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ½ lb spicy sausage (such as chorizo, Italian, or your choice), casings removed
- 1⅓ cups (6 oz) shredded Monterey Jack cheese
- 4 (10-inch) burrito-size flour tortillas
- Vegetable oil (for cooking)
Instructions
- Make the Avocado-Tomato Salsa: In a medium bowl, combine diced avocado, seeded tomatoes, minced shallot, garlic, jalapeño, fresh lime juice, salt, ground cumin, and chopped cilantro. Mix gently until well blended. Set aside to let the flavors meld.
- Prepare the Eggs: In another medium bowl, whisk together the eggs with smoked paprika and salt until evenly combined. Set aside.
- Cook the Sausage: Heat a large nonstick pan over medium-high heat. Add the sausage, breaking it up with a spoon, and cook while stirring frequently until evenly browned, about 4 to 5 minutes. Use a slotted spoon to remove the cooked sausage from the pan to a plate, leaving the drippings.
- Scramble the Eggs: Reduce the pan heat to low and add the seasoned eggs to the sausage drippings. Gently scramble the eggs until just cooked through but still moist. Remove the eggs to a plate. Clean the pan thoroughly for the next step.
- Assemble the Burritos: Lay out each tortilla flat, then spoon about ¼ cup of the avocado-tomato salsa onto the center, leaving some salsa leftover for serving. Top each with a quarter of the sausage, scrambled eggs, and about ⅓ cup shredded Monterey Jack cheese. Fold in the sides of the tortilla over the filling and roll tightly, tucking the edges in as you go to form a burrito.
- Pan Toast the Burritos: Lightly coat the cleaned pan with vegetable oil and heat over medium. Place the burritos seam-side down in the pan, cover, and cook until the bottom turns golden brown, about 3 minutes. Carefully flip the burritos, cover again, and cook until the other side is equally golden and the cheese inside has melted, a few minutes more.
- Serve Warm: Remove burritos from the pan and serve immediately while warm and crisp. Enjoy the combination of creamy salsa, savory sausage, and melted cheese in each bite.
- Make Ahead and Reheat: Burritos can be assembled up to a few hours in advance, wrapped tightly in plastic wrap, and refrigerated until ready to cook. To reheat cooked burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. Freshly pan-toasted burritos will be crispier than reheated ones.
Notes
- You can adjust the level of heat by adding more or less jalapeño in the salsa or using a milder sausage.
- Use fresh, ripe avocado for the best creamy texture in the salsa.
- For dairy-free, omit the cheese or substitute with a plant-based alternative.
- If tortillas are stiff, warm them slightly before assembling to make rolling easier.
- Leftover salsa can be stored in an airtight container in the refrigerator for up to 1 day.
- Cleaning the pan used for sausage before toasting ensures the tortillas brown evenly without burning from the sausage residue.
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 225 mg
