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Breakfast Burrito Recipe

Breakfast Burritos: Scrambled Eggs and Sausage or Salmon, GreatPartyRecipes.com


Choose a breakfast burrito recipe to suit the occasion, one comfort food, one gourmet.

Share Eggs and Sausage Burritos with friends on a laid back Saturday morning or Salmon Burritos, with caramelized onions and peppers, for Sunday brunch.




Eggs and Sausage Breakfast Burritos

Comfort food, for sure. Use the cheese of your choice; we like the Mexican 4-cheese, already shredded, kind. 

1 pound spicy bulk sausage (Jimmy Dean)
8 large eggs
1/4 teaspoon each salt and pepper, or to taste
1 medium onion, chopped
2 bunches green onions, trimmed and sliced
8 ounces shredded cheese (about 2-1/4 cups)
12 burrito (jumbo) tortillas
For garnish, optional: chopped tomatoes, sour cream, salsa 

Brown the sausage, breaking it up as you go, in a medium or large-size skillet. Remove from the skillet and set aside. In a medium-size bowl, beat the eggs together with salt and pepper and scramble them in the sausage skillet. Return the sausage to the skillet and fold it into the scrambled eggs. 

Assembly: Spread a large spoonful of the sausage mixture across the warm tortilla, in the third closest to you. Top with a sprinkling of onions and cheese. Fold in one side of the tortilla and roll up tightly. Repeat, keeping the prepared burritos warm. Let each guest unroll and garnish their own burritos. 

Makes 12 very hearty burritos.


Cook's Notes:

  • Assembling the burritos in a skillet proves detrimental to fingers. Hot, hot, hot. Instead, warm one tortilla at a time in a large clean skillet over low heat. Remove one, replace with another and assemble the burritos on the countertop. An electric griddle or warming tray set at about 200˚ works very well for keeping them warm. 
  • If you will not be serving the burritos immediately, if you will refrigerate or freeze them instead, fold in both sides of the tortillas when assembling them and roll up tightly. The contents will be more protected that way. Cool, wrap in plastic wrap.
     


Salmon Burritos

This is more of a gourmet breakfast burrito recipe. FYI, fresh salmon is infinitely better than canned. Great leftover salmon recipe. If you're going to serve the burritos with Dill Sauce, make it first. 

1-1/2 pounds poached or grilled salmon
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
2 large onions, sliced
2 red and/or green bell peppers, cored and thin-sliced lengthwise
2 tablespoons sherry, give or take
8 ounces shredded gruyere or mozzarella cheese
12 burrito tortillas
For garnish, optional: capers, chopped onions, alfalfa sprouts, black caviar, sour cream or dill sauce

Flake the cooked salmon, seasoning with salt and pepper only if it has not been seasoned already. Set aside. 

Heat the olive oil and butter in a large skillet, over medium heat. Add the sliced onions and peppers. Cook, stirring often, until lightly caramelized. During cooking, add a little sherry as needed to keep the caramelizing vegetables from sticking and to deglaze the pan. 

Follow the "Assembly" directions above. Makes 12 incredible gourmet burritos. 

 

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