Breakfast Burritos

    (62)
    1 hour 5 minutes

    Flour tortillas are stuffed with a mixture of sausagemeat, scrambled eggs, jalapeno peppers and Cheddar cheese. It's a fantastic recipe to make ahead of time. This recipe yields 20 burritos, which are freezer friendly. To reheat, simply pop into the microwave.


    2 people made this

    Ingredients
    Serves: 20 

    • 12 eggs
    • 150ml milk
    • 1/2 teaspoon salt
    • 30g butter
    • 450g pork sausagemeat
    • 2 tablespoons finely chopped garlic
    • 1/2 red onion, diced
    • 1 tomato, diced
    • 4 tablespoons chopped fresh coriander
    • 1/2 (220g) jar sliced jalapeno peppers, drained and chopped
    • 1 (30g) packet taco seasoning
    • 170g grated Cheddar cheese
    • 20 flour tortillas

    Directions
    Preparation:50min  ›  Cook:15min  ›  Ready in:1hour5min 

    1. Whisk together the eggs, milk and salt in a large bowl. Heat butter in a large frying pan over medium-high heat. Pour in the egg mixture then cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.
    2. Heat a large frying pan over medium heat and stir in the sausagemeat and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausagemeat is crumbly, evenly browned and no longer pink. Drain and discard any excess fat. Combine the sausagemeat with the eggs, tomato, coriander, jalapeno peppers and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
    3. Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the centre of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
    4. Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.

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    Reviews and Ratings
    Global Ratings:
    (62)

    Reviews in English (41)

    by
    45

    Breakfast burritos are awesome and pretty much contain every food group! They can be made ahead of time and are perfect for on the go. I cut the recipe way back because I didn't need quite that many and made my own taco seasoning. I added some crumbed bacon and diced green pepper plus a mix of cheddar and jack cheeses. You can add pretty much anything you want or have on hand because once you combine meat, scrambled eggs and cheese in a warm tortilla it's bound to be good. All you need is a side of salsa, sour cream, a little tabaso or cholula and you're in breakfast heaven!  -  21 May 2010  (Review from Allrecipes USA and Canada)

    by
    30

    Hubbie exclaimed "Yowza!" when, on the way out the door to work in his typical grab-for-granola-bar, I placed one of THESE in his hand instead. In his words, caveman-style b/t bites, "Ev.Er.Ey.Day.Me.Wantie." I scaled the recipe back, not expecting the elated response, and added some bell peppers, and instead of fresh tomato, I used a drained can of Rotel. Also, we eschew taco packets in this house, since having discovered "Taco Seasoning I" recipe on here, so I used 1 TB of that. Just the right kick, and really tasty.  -  11 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    30

    I have been doing this for years, adding bacon and sausage, mushrooms, bell peppers,chopped tomatoes, spam, anything I feel like or have on hand. I wrap in wax paper when cool and put in ziploc bags and freeze. Fast and nutritious breakfast for people on the go!  -  20 May 2010  (Review from Allrecipes USA and Canada)

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