Breakfast Burrito Recipe

5 from 2 votes

One of my favorite breakfasts, this sausage breakfast burrito recipe comes together with homemade tortillas, home fries, cheesy scrambled eggs, sautéed veggies, and chipotle sauce. Hearty and filling, it's simple to prepare and great for meal prep!

Prep Time30

Cook Time30

Total Time1

Course: Breakfast

Cuisine: American

Keyword: breakfast burrito recipe, sausage breakfast burrito, sausage breakfast burrito recipe

Servings: servings

Equipment

1 Large Mixing Bowl
1 Large Spoon
1 Rolling Pin
1 Comal or Large Cast iron skillet
1 Resealable bag (for storing tortillas)
1 Medium Pot
1-2 Medium Skillets
1 Small Bowl
1 Spatula
1 Cutting Board

Ingredients

For the Flour Tortilla

4 scant cup all-purpose flour
1 ½ tablespoon kosher salt
7 tablespoon pork lard or shortening
1 ¼ cup lukewarm water

For the Home Fries

1 pound Yukon Gold potatoes, diced into ½ inch pieces
¼ teaspoon baking soda
kosher salt to taste
½ cup vegetable oil
½ teaspoon hot paprika
½ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon chicken bouillon powder

For the Sausage

1 tablespoon neutral oil
½ pound hot Italian sausage
¼ red bell pepper chopped
¼ green bell pepper chopped
¼ red onion chopped

For the Sauce

¼ cup sour cream
2 tablespoon mayonnaise
2 chipotle in adobo chopped, plus 1 tablespoon adobo sauce (~30 gram / 1 ounce)
½ lime zested and juiced
¼ teaspoon garlic powder
¼ teaspoon sugar

For the Scrambled Eggs

2 tablespoon butter
8 large eggs
½ teaspoon powdered chicken bouillon

For Serving

cheddar cheese grated
avocado
fresh cilantro chopped
scallions chopped
lime

US Customary - Metric

Instructions

For the Tortillas

In a large mixing bowl, combine flour, salt, and lard. Rub the fat into the flour until well incorporated.
4 scant cup all-purpose flour, 1 ½ tablespoon kosher salt, 7 tablespoon pork lard or shortening
Gradually add water, mixing with a spoon or by hand until the dough is slightly sticky.
1 ¼ cup lukewarm water
Lightly wet your hands and knead the dough on a clean surface for about five minutes until smooth but lightly tacky.
Divide dough into four equal balls (200 grams / seven ounces each). Flatten each into a disk, cover, and let rest for 30 minutes.
Roll each disk to 12-13 inches (30-33 centimeters) using minimal flour.
Preheat a comal or large cast iron skillet over medium-high heat. Cook each tortilla for about one minute on each side, until bubbles form and turn brown.
Transfer to a resealable bag to keep warm. Repeat with remaining tortillas.

For the Home Fries

In a medium pot, add potatoes, baking soda, and kosher salt. Cover with water and bring to a boil. Simmer for six to eight minutes until barely fork-tender.
1 pound Yukon Gold potatoes, diced into ½ inch pieces, ¼ teaspoon baking soda, kosher salt to taste
Drain potatoes, then return to heat to cook for one to two minutes until opaque and rough around the edges.
In a skillet, heat oil and cook potatoes for five to seven minutes until golden brown. Toss with the spice mixture. Set aside.
½ cup vegetable oil, ½ teaspoon hot paprika, ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, ¼ teaspoon chicken bouillon powder

For the Sausage

In a skillet, heat oil and cook sausage, breaking it into small pieces. Cook for five to seven minutes until golden brown.
1 tablespoon neutral oil, ½ pound hot Italian sausage
Remove sausage and set aside on paper towels.
In the same skillet, cook bell peppers and onions for four to five minutes, until softened. Set aside.
¼ red bell pepper, ¼ green bell pepper, ¼ red onion

For the Sauce

In a small bowl, whisk together sour cream, mayonnaise, chipotle, lime juice and zest, garlic powder, and sugar.
¼ cup sour cream, 2 tablespoon mayonnaise, 2 chipotle in adobo, ½ lime, ¼ teaspoon garlic powder, ¼ teaspoon sugar
Cover and refrigerate until ready to serve.

For the Scrambled Eggs

In a small skillet, melt half of the butter over medium-low heat.
2 tablespoon butter
Stir eggs constantly as curds form. Once eggs are 80% cooked, remove from heat and season with chicken bouillon.
8 large eggs, ½ teaspoon powdered chicken bouillon
Add remaining butter and fold until eggs are soft and custardy.

For Assembly & Cooking

Place a tortilla on a clean surface. Add a quarter of the eggs, cheese, avocado, sausage, and home fries in the center.
cheddar cheese, avocado
Fold in the sides of the tortilla and roll it up, tucking in the edges.
Heat a skillet over medium heat and cook burritos seam-side down for one to two minutes until golden brown. Flip and repeat.
Transfer to a cutting board, let cool slightly, then slice in half.
Serve with sauce, cilantro, scallions, and lime.
scallions, fresh cilantro, lime

Video

Notes

*Nutrition information does not include toppings.

Storage: Wrap leftover burritos with aluminum foil, and store them in the refrigerator for up to four days. Or, freeze for up to one month.

Nutrition