Breakfast Burritos

BREAKFAST BURRITOS
1-lb. breakfast sausage
2 to 3 med. Yukon potatoes, diced (@ 3 c.)
1 green pepper, diced
1 med. yellow onion, diced
8 oz. cheddar cheese, grated
1 Tbsp. butter
8 large eggs
Salt & pepper
1 c. salsa verde (homemade or store-bought)
8 large burrito-sized flour tortillas
Instructions
  • Cook the sausage: In a large skillet over medium heat, cook the pork sausage. Break it up as it cooks until it’s browned evenly. Transfer the cooked pork to a bowl.
  • Cook the potatoes: Add the potatoes to the skillet used to cook the pork and cook until they are tender and browned in spots, 8 to 10 minutes, stirring regularly. Any fat left over from the pork should be enough to cook the potatoes in, but if the skillet is very dry, add a drizzle of olive oil.
    Add the diced peppers and onions and continue to cook until the veggies soften, another few minutes. Season with salt and pepper. Remove the skillet from heat.
  • Scramble the eggs: In a separate nonstick skillet over low heat, add the butter. Whisk together the eggs in a medium bowl. Once the butter has melted, add eggs and cook until scrambled and set, but not completely dry. Remove from heat and set aside. (You can do this at the same time the vegetables are cooking if you want to multitask!)
  • Assemble the burritos: Once your fillings are cooled slightly (it’s okay if they are still a bit warm, as long as they're not steaming), lay out a large flour tortilla on a clean surface.
    Add about 1/8 of the pork sausage, 1/8 of the potato filling, 1/8 of the cheddar cheese, and 1/8 of the eggs. It’s okay to eyeball the amounts, but you should have enough of each filling to make eight burritos. Top with about two tablespoons of salsa verde.
  • Roll the burritos: Fold the sides over the filling and then roll the tortilla into a tight burrito. Immediately roll the burrito in foil. Repeat with all burritos.
  • Freeze the burritos: Transfer the foil-wrapped burritos to a large, freezer-safe, resealable plastic bag and freeze. Burritos will store well in the freezer for up to three months.  Note, Even if you plan to eat your burritos the same week you make them, we still recommend freezing the burritos until you're ready to eat them. This preserves them better than in the fridge and prevents the burrito from becoming overly soggy.
  • Reheat the burritos: Unwrap burrito from foil and microwave on high for 4 to 5 minutes, turning once halfway through. At that point the burrito will be hot and you could eat it as is. Serve with extra salsa verde, if desired.

Note - As a bonus step, which I love: place the reheated burrito in a small nonstick skillet over medium heat and let the tortilla crisp up for 2 to 3 minutes per side. If you loathe any hint of sogginess in your burritos, this will eliminate the problem!

Grilled Breakfast Burritos

GRILLED BREAKFAST BURRITOS w/ Avocado Salsa
Avocado-Tomato Salsa
1 large avocado, peeled, pitted & diced
1/2 c. diced seeded tomatoes (1 to 2 tomatoes)
1 small shallot, minced (@ 2 Tbsp.)
1 clove garlic, minced
1 jalapeño pepper, seeded & minced
1 Tbsp. fresh lime juice (1 lime)
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 c. fresh chopped cilantro
For the Burritos
4 large eggs
1/4 tsp. smoked paprika
1/4 tsp. salt
1/2 lb spicy breakfast sausage (removed from casings)
1-1/3 c. shredded Monterey Jack cheese
4 (10-inch) burrito-size flour tortillas
Vegetable oil
Instructions
Make the Avocado-Tomato Salsa
  • Place all of the ingredients in a medium bowl and mix to combine. Set aside.
Make the Burritos
  • 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 (you'll use it again).
Assemble the Burritos
  • Spoon about 1/4 cup of the avocado-salsa onto each tortilla (you'll have a little leftover salsa; that's for the cook!), 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.
  • Lightly coat the pan with oil and set over medium heat.
  • 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.)

Cooking w/ Baby Bears