Breakfast Burrito

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 761kcal

Ingredients

Burrito

  • 1/2 cup Tomato diced
  • 2 tsp Red onion diced
  • 1/4 tsp Garlic minced
  • 2 tsp Fresh cilantro chopped
  • 2 tsp Hot sauce
  • Salt to taste
  • Black pepper to taste
  • 4 oz Andouille sausage chopped
  • 1/4 cup Onion diced small
  • 1/4 cup Green bell pepper diced small
  • 2 TBSP Butter
  • 4 Eggs beaten
  • 1/2 cup Cheddar cheese shredded
  • 2 Tortilla wraps warmed
  • 2 tsp Jalapeño pepper minced (optional)

Orange Juice

  • 16 oz Orange juice cold
US Customary - Metric

Instructions

  • Prep ingredients per the instructions above.
  • Make pico de gallo: Mix the tomato, red onion, garlic, and cilantro in a bowl. Add hot sauce to taste. Season with salt to taste and set aside until ready to serve.
  • Heat the oil in a non-stick pan over medium heat. Saute the sausage until it starts to become light golden brown. Add the onion and peppers, and saute until softened.
  • Add the butter, eggs, and cheese to the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff them up and cook. Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
  • Warm the tortillas on both sides in a nonstick pan over medium heat and set them aside.
  • Portion the eggs on the tortilla. Fold in the ends and roll tightly.
  • Serve: Cut in half and enjoy with pico and orange juice. Garnish with jalapeño if using.

Nutrition

Calories: 761kcal | Carbohydrates: 48g | Protein: 36g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 446mg | Sodium: 1496mg | Potassium: 793mg | Fiber: 3g | Sugar: 24g | Vitamin A: 2249IU | Vitamin C: 137mg | Calcium: 333mg | Iron: 4mg

Breakfast Burrito

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 761 kcal

Ingredients
 
 

Burrito

  • 1/2 cup Tomato diced
  • 2 tsp Red onion diced
  • 1/4 tsp Garlic minced
  • 2 tsp Fresh cilantro chopped
  • 2 tsp Hot sauce
  • Salt to taste
  • Black pepper to taste
  • 4 oz Andouille sausage chopped
  • 1/4 cup Onion diced small
  • 1/4 cup Green bell pepper diced small
  • 2 TBSP Butter
  • 4 Eggs beaten
  • 1/2 cup Cheddar cheese shredded
  • 2 Tortilla wraps warmed
  • 2 tsp Jalapeño pepper minced (optional)

Orange Juice

  • 16 oz Orange juice cold

Instructions
 

  • Prep ingredients per the instructions above.
  • Make pico de gallo: Mix the tomato, red onion, garlic, and cilantro in a bowl. Add hot sauce to taste. Season with salt to taste and set aside until ready to serve.
  • Heat the oil in a non-stick pan over medium heat. Saute the sausage until it starts to become light golden brown. Add the onion and peppers, and saute until softened.
  • Add the butter, eggs, and cheese to the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff them up and cook. Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
  • Warm the tortillas on both sides in a nonstick pan over medium heat and set them aside.
  • Portion the eggs on the tortilla. Fold in the ends and roll tightly.
  • Serve: Cut in half and enjoy with pico and orange juice. Garnish with jalapeño if using.

Nutrition

Calories: 761kcalCarbohydrates: 48gProtein: 36gFat: 48gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 446mgSodium: 1496mgPotassium: 793mgFiber: 3gSugar: 24gVitamin A: 2249IUVitamin C: 137mgCalcium: 333mgIron: 4mg
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