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Andouille Egg Burritos

 Andouille Egg Burritos
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
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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 Eggland's Best 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

Directions

  • 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.
  • 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.

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Andouille Egg Burritos (continued)

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.