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Andouille Egg Burritos

Total Time

Prep/Total Time: 30 min.


6 servings

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


  • 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


  1. In a large skillet, melt butter over medium heat. Cook and stir onion until tender, 2-3 minutes. Add the sausage, chilies and jalapeno; cook until heated through, 4-5 minutes longer. 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. If desired, serve with taco sauce.

Nutrition Facts

1 each: 460 calories, 27g fat (10g saturated fat), 376mg cholesterol, 996mg sodium, 29g carbohydrate (1g sugars, 0 fiber), 28g protein.

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