Description
Delicious and hearty breakfast burritos filled with spicy sausage, fluffy scrambled eggs, melted Monterey Jack cheese, and a fresh avocado-tomato salsa. Perfect for a satisfying morning meal that combines bold flavors with creamy and spicy elements.
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
Eggs and Sausage
- 4 large eggs
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ½ lb spicy sausage (such as chorizo, Italian, or any preferred variety), removed from casings
Assembly
- 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 the diced avocado, diced tomatoes, minced shallot, minced garlic, minced jalapeño, fresh lime juice, salt, ground cumin, and chopped cilantro. Mix gently to combine all ingredients without mashing the avocado. Set aside.
- Prepare the Eggs: In a separate medium bowl, whisk together the eggs with smoked paprika and salt until fully blended. Set aside.
- Cook the Sausage and Eggs: Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until well browned and cooked through, about 4 to 5 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pan. Reduce heat to low, then pour in the prepared eggs and scramble gently until just cooked through. Transfer the scrambled eggs to a plate. Clean the pan to prepare for final cooking of burritos.
- Assemble the Burritos: Lay out the flour tortillas. Spread about ¼ cup (60 ml) of the avocado-tomato salsa onto each tortilla. Top each with a quarter of the cooked sausage, a quarter of the scrambled eggs, and about ⅓ cup of shredded Monterey Jack cheese. Fold in the sides of the tortilla over the filling, then roll up tightly, tucking in the edges as you go.
- Cook the Burritos: Lightly coat the pan with vegetable oil and heat over medium. Place the assembled burritos seam side down in the pan. Cover and cook until the bottom is golden brown, about 3 minutes. Flip the burritos, cover again, and cook until the other side is golden brown, about 3 more minutes. Serve the burritos warm and enjoy!
Notes
- Feel free to use your favorite spicy sausage or chorizo variation to customize flavor and heat level.
- You can prepare the avocado-tomato salsa the night before for convenience, but add lime juice just before serving to prevent browning.
- If you prefer a lower-fat version, substitute turkey sausage and use reduced-fat cheese.
- For a gluten-free option, use gluten-free tortillas instead of flour tortillas.
- To add extra freshness, serve with salsa verde or hot sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop Cooking, Scrambling, Pan-Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 550
- Sugar: 3g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 270mg
Keywords: breakfast burritos, sausage burritos, avocado salsa, breakfast recipe, Mexican breakfast, easy breakfast, spicy sausage, scrambled eggs burrito
