Ultimate Breakfast Burrito Recipe


Nutrition

Cal/Serving: 1,351
Daily Value: 68%
Servings: 2

High-Fiber
Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat88g136%
Saturated43g216%
Trans0g0%
Carbs72g24%
Fiber7g28%
Sugars4g0%
Protein68g136%
Cholesterol570mg190%
Sodium1965mg82%
Calcium1351mg135%
Magnesium133mg33%
Potassium1503mg43%
Iron7mg38%
Zinc8mg53%
Phosphorus1335mg191%
Vitamin A2218IU44%
Vitamin C48mg81%
Thiamin (B1)1mg40%
Riboflavin (B2)1mg73%
Niacin (B3)6mg31%
Vitamin B61mg54%
Folic Acid (B9)175µg44%
Vitamin B123µg42%
Vitamin D3µg1%
Vitamin E3mg16%
Vitamin K19µg24%
Fatty acids, total monounsaturated31g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

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Ultimate Breakfast Burrito
Maryse Chevriere

I've been talking up the glories of the Texas-style breakfast burrito since moving to New York almost a decade ago. Honestly, I can think of few better ways to enjoy eggs than mixed with potatoes and sausage, smothered in cheese and overstuffed in a flour tortilla. Oh, and don't forget the spicy salsa on top.

Click here to see Recipe SWAT Team: Everyday Eggs.

2.791665
Ratings48

INGREDIENTS

  • 2 small links of spicy sausage or chorizo
  • Salt and pepper
  • 4 baby yellow potatoes
  • 4 eggs
  • 1/3 cup of grated Cheddar cheese, plus another 1/3 cup for topping
  • Splash of milk
  • 1 tablespoon oil
  • Cajun seasoning, to taste
  • 2 flour tortillas
  • Spicy salsa, as desired

DIRECTIONS

Remove the sausages from their casing and add to a small pan over medium heat. Break up the sausage with a spatula as it cooks to crumble it. Once cooked, about 8-10 minutes, set aside and reserve.

While the sausage is cooking, put a small pot of salted water on to boil. Add the potatoes and cook until just fork tender (if the potatoes are slightly under-cooked, don't worry, they'll finish when you crisp them up in the pan later), about 10-15 minutes. Run under cold water, than drain, and once slightly cooled, dice into small cubes. 

In a small bowl, mix eggs together with 1/3 cup of grated Cheddar cheese, splash of milk, and salt and pepper. Once integrated, add the mixture to a small pan over medium-low heat and slowly scramble the eggs, about 5-7 minutes.

While the eggs are cooking, add oil to another pan over medium heat, then add the potatoes and sprinkle with a little cajun seasoning, and crisp them up in a pan.

Now the time has come to put it all together. Divide the eggs between the two flour tortillas, top each with the crumbled sausage and potatoes. Sprinkle the remaining cheese on top, and drizzle salsa over that as desired. 

To serve, wrap them up and dig in — just be warned, this is one of those good type of messy situations that you probably won't want to put down until it's done.

Recipe Details

Makes 2 burritos

Servings: 2

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3 Comments

tdm-35-icon.png

I used to trade my moms egg and potato tacos in school for sandwiches ...little did I know that years later they would be all the rage in far off places like New York! ...oops! ...now they are called burritos! lol!

tdm-35-icon.png

Need to add green chiles (roasted Hatch NM chiles to be exact).

tdm-35-icon.png

You are correct there, Anonymous. Or better yet, get yourself to Albuquerque and Hurricane's precisely and get yourself a "Disaster Burrito" - now THAT'S a breakfast burrito!!

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