"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Breakfast Burrito Recipe

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This recipe for Breakfast Burrito, by , is from Stir, Season and Savour , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  

Servings: 4
Prep Time: 25 Minutes
Cook Time: 15 Minutes
Total Time: 40 Minutes
INGREDIENTS

FOR THE AVOCADO-TOMATO SALSA
1 large avocado, peeled, pitted, and diced
1/2 cup diced seeded tomatoes, from 1 to 2 tomatoes
1 small shallot, minced (about 2 tablespoons)
1 clove garlic, minced
1 jalapeņo pepper, seeded and minced
1 tablespoon fresh lime juice, from 1 lime
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 cup fresh chopped cilantro
FOR THE BURRITOS
4 large eggs
1/4 teaspoon salt
1/2 lb spicy sausage (such as Italian), removed from casings
1-1/3 cups (6 oz) shredded Monterey Jack cheese
4 (10-in) burrito-size flour tortillas
Vegetable oil

Directions:
Directions:
INSTRUCTIONS
Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.
In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.
Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan and place back on the stove.
Assemble the burritos: Spoon about 1/4 cup of the avocado-salsa on each tortilla, followed by a quarter of the sausage, a quarter of the eggs, and 1/3 cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. (You'll have a little salsa leftover; that's for the cook!)
Lightly coat the pan with oil and set the heat to medium. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking.To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)

 

 

 

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