Spicy Sausage Breakfast Burritos with Avocado-Tomato Salsa Recipe
Delicious and hearty breakfast burritos featuring spicy sausage, fluffy scrambled eggs, fresh avocado-tomato salsa, and melted Monterey Jack cheese, all wrapped in warm flour tortillas and pan-toasted to golden perfection. A perfect savory morning meal to energize your day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Avocado-Tomato Salsa
- 1 large avocado, peeled, pitted, and diced
- ½ cup diced seeded tomatoes (from 1 to 2 tomatoes)
- 1 small shallot, minced (about 2 tablespoons)
- 1 clove garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon fresh lime juice (from 1 lime)
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ cup fresh chopped cilantro
Eggs and Sausage
- 4 large eggs
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ½ lb spicy sausage (such as Italian, or preferred variety), removed from casings
Other Ingredients
- 1⅓ cups (6 oz) shredded Monterey Jack cheese
- 4 (10-inch) burrito-size flour tortillas
- Vegetable oil (for cooking)
Instructions
- Make the Avocado-Tomato Salsa: In a medium bowl, combine the diced avocado, seeded tomatoes, minced shallot, garlic, jalapeño, lime juice, salt, ground cumin, and chopped cilantro. Mix gently to combine and set aside to allow flavors to meld.
- Prepare the Eggs: In another medium bowl, whisk the eggs thoroughly with smoked paprika and salt until well blended. Set aside.
- Cook the Sausage and Eggs: Heat a large nonstick pan over medium-high heat. Add the sausage, breaking it up and stirring frequently until browned and cooked through, about 4 to 5 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the sausage drippings in the pan. Reduce heat to low, add the whisked eggs to the same pan, and scramble until just cooked through but still moist. Transfer eggs to a plate and clean the pan for next step.
- Assemble the Burritos: Lay out each flour tortilla on a flat surface. Spoon approximately ¼ cup (60 ml) of avocado-tomato salsa onto each tortilla, spreading it evenly. Top each with a quarter of the cooked sausage, a quarter of the scrambled eggs, and about ⅓ cup of shredded Monterey Jack cheese. Fold the sides of the tortilla over the filling and roll tightly, tucking in edges to form burritos.
- Pan Toast the Burritos: Lightly coat the cleaned pan with vegetable oil and heat over medium heat. Place the burritos seam-side down in the pan and cover. Cook for about 3 minutes or until the bottom is golden brown. Carefully flip the burritos and continue cooking covered until the other side is golden brown, another few minutes. Remove from heat and serve warm.
Notes
- For extra spice, leave some jalapeño seeds in the salsa or add hot sauce.
- You can substitute spicy sausage with chorizo or a vegetarian sausage alternative.
- Use whole wheat tortillas for a healthier option.
- Leftover salsa is great as a dip or topping for other dishes.
- Cooking times may vary based on stove and pan heat settings; watch closely to avoid burning.
