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Andouille Egg Burritos Recipe
Andouille Egg Burritos Recipe photo by Taste of Home

Andouille Egg Burritos Recipe

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Give yourself a morning wake-up-call with these spicy burritos. They make a great on-the-go breakfast, but try them weeknights for a delicious and different dinner. -Frank Millard of Janesville, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 3/4 pound fully cooked andouille sausage links, sliced
  • 1 tablespoon chopped green chilies
  • 1 jalapeno pepper, seeded and chopped
  • 8 large eggs, lightly beaten
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash cayenne pepper
  • 6 flour tortillas (8 inches), warmed
  • 3/4 cup shredded pepper Jack cheese
  • Taco sauce, optional

Nutritional Facts

1 burrito (calculated without taco sauce) equals 460 calories, 27 g fat (10 g saturated fat), 376 mg cholesterol, 996 mg sodium, 29 g carbohydrate, trace fiber, 28 g protein.


  1. In a large skillet over medium heat, cook onion in butter until tender. Add the sausage, chilies and jalapeno; cook 4-5 minutes longer or until heated through. Add the eggs, salt, pepper and cayenne; cook and stir until the eggs are completely set.
  2. Spoon filling off center on each tortilla. Sprinkle each with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve with taco sauce if desired. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Andouille Egg Burritos in Simple & Delicious September/October 2008, p31

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Reviewed Mar. 4, 2013

"These are quick and easy to make for those mornings that you want something a little more heartier than cereal. They freeze well too. Lots of flavor and not too spicy."

Reviewed Sep. 23, 2011

"Great flavor and gives that great New Orleans flavor. Adding a little picante sauce adds just another layer of flavor."

Reviewed Feb. 13, 2010

"Waaaaay too spicy"

Reviewed Jan. 10, 2010

"Look good"

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