Description
Start the day on the right foot with these Homemade Breakfast Burritos! A warm flour tortilla wrapped around mozzarella cheese, crispy potatoes, scrambled eggs, flavorful sausage, sliced avocado, and fresh pico de gallo – made from scratch!
Ingredients
For the pico de gallo:
1 cup finely diced tomatoes
1/3 cup diced onions
1/2 cup chopped cilantro
1/2 serrano pepper, diced and seeded
1/2 tsp. salt
1/2 tsp. garlic powder
3 Tbsp. lime juice, freshly squeezed
For the roasted potatoes:
2 small russet potatoes, peeled and diced
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. smoked paprika
1/4 tsp. ground black pepper
1/2 tsp. garlic powder
For the burritos:
2 oz. ground breakfast sausage
4 large eggs + salt and pepper to taste
two 10-inch flour tortillas
1/2 cup shredded mozzarella cheese
1 small ripe avocado
Instructions
1. To make the pico de gallo: In a small bowl, mix together 1 cup finely diced tomatoes, 1/3 cup diced onions, 1/2 cup chopped cilantro, 1/2 serrano pepper, diced and seeded, 1/2 tsp. salt, 1/2 tsp. garlic powder, and 3 Tbsp. lime juice. Mix that until combined, and set aside.
2. To roast the potatoes: To a small baking pan, lined with parchment paper, add on 2 small diced potatoes, 2 tsp. olive oil, 1/2 tsp. salt, 1/2 tsp. smoked paprika, 1/4 tsp. ground black pepper, and 1/2 tsp. garlic powder. Give that a quick toss, and bake at 350 degrees F for 20-25 minutes.
3. Cook 2 oz. breakfast sausage. Whisk 4 large eggs, add salt and pepper, and cook that in a non-stick pan.
4. To assemble the burrito: Warm the flour tortillas, and to one tortilla, add on 1/4 cup shredded mozzarella cheese, 1/2 of the roasted potatoes, 1/2 of the scrambled eggs, 1/2 of the cooked sausage, 1/2 of a sliced avocado, and a generous spoon of the pico de gallo.
5. Roll the burrito, and repeat with the other remaining ingredients. Serve warm, and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast, Savory
- Method: Bake/Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 600
