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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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 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

Directions

  • 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.
  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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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Reviews

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Average Rating:
  • TravelBug1984
    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.

  • roxywave22
    Nov 28, 2011

    No comment left

  • ceawood
    Sep 23, 2011

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

  • thebernards
    Feb 13, 2010

    Waaaaay too spicy

  • tnt_77
    Jan 10, 2010

    Look good

  • jollyjulie
    Jun 16, 2009

    No comment left

  • DivaEva19
    Feb 9, 2009

    No comment left