Sausage Breakfast Burritos Recipe

5 1 2
Sausage Breakfast Burritos Recipe
Sausage Breakfast Burritos Recipe photo by Taste of Home
Publisher Photo

Sausage Breakfast Burritos Recipe

Read Reviews
5 1 2
Publisher Photo
These are a fun and filling way to serve scrambled eggs, and the zippy flavor will wake up your taste buds.—Brenda Spann, Granger, Indiana
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 small onion, chopped
  • 1/2 green pepper, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 tablespoon butter
  • 6 large eggs, beaten
  • 8 flour tortillas (8 inches), warmed
  • 1 cup shredded cheddar cheese
  • Salsa, optional

Directions

In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Saute the onion, green pepper and mushrooms in drippings until tender.
In another skillet, melt butter over medium-high heat. Add eggs; cook and stir until set.
Divide sausage mixture among tortillas; top with eggs and cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired. Yield: 8 servings.
Originally published as Breakfast Burritos in Taste of Home June/July 1996, p11

Nutritional Facts

1 burrito: 751 calories, 43g fat (17g saturated fat), 390mg cholesterol, 1333mg sodium, 57g carbohydrate (4g sugars, 1g fiber), 33g protein.

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 small onion, chopped
  • 1/2 green pepper, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 tablespoon butter
  • 6 large eggs, beaten
  • 8 flour tortillas (8 inches), warmed
  • 1 cup shredded cheddar cheese
  • Salsa, optional
  1. In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Saute the onion, green pepper and mushrooms in drippings until tender.
  2. In another skillet, melt butter over medium-high heat. Add eggs; cook and stir until set.
  3. Divide sausage mixture among tortillas; top with eggs and cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired. Yield: 8 servings.
Originally published as Breakfast Burritos in Taste of Home June/July 1996, p11

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haleyjune User ID: 2681620 5941
Reviewed Apr. 4, 2010

"I added about a tsp of pepper to the mix, we did not have any mushrooms on hand so I did not include them. But over all this recipe is to die for! def will make it again!"

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