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Sausage and Egg Breakfast Burritos

Source of Recipe

"Once Upon A Chef: Weeknight/Weekend" by Jennifer Segal


Recipe Introduction

"These burritos are one of my kids' most requested breakfast-for-dinner dishes. The inspiration for the recipe comes from Lake Anne Market, a hidden-gem bodega in my hometown of Reston, Virginia."

List of Ingredients

For the salsa:
â—¦ 1 large avocado, pitted and diced
â—¦ ½ cup diced seeded ripe tomato (from 1 tomato)
â—¦ 2 tablespoons minced shallot (from 1 small shallot)
â—¦ 1 clove garlic, minced
â—¦ 1 medium jalapeño pepper, seeded and minced
â—¦ 1 tablespoon fresh lime juice (from 1 lime)
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon ground cumin
â—¦ ¼ cup chopped fresh cilantro

For the burritos:
â—¦ 4 large eggs
â—¦ ¼ teaspoon smoked paprika
â—¦ ¼ teaspoon salt
â—¦ ½ pound spicy sausage (such as fresh chorizo, Italian, or other), removed from casings
â—¦ 4 (10-inch) burrito-size flour tortillas
â—¦ 1 â…“ cups shredded Monterey Jack cheese
â—¦ Vegetable oil


Recipe

Make the salsa:
In a medium bowl, mix the avocado, tomato, shallot, garlic, jalapeño, lime juice, salt, cumin, and cilantro. Taste and adjust the seasoning if necessary.

Make the burritos:
In a medium bowl, whisk the eggs with the smoked paprika and salt.

Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring and breaking it up, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan; you'll use it again.

Spoon about ¼ cup of the salsa into each tortilla (you'll have a little salsa left over; that's for the cook!), followed by one-fourth of the sausage, one-fourth of the eggs, and â…“ cup of the cheese. Fold the sides of the tortilla over the filling and roll into a burrito, tucking in the edges as you go.

Lightly coat the pan with oil and set over medium heat.
When the pan is hot, add the burritos, seam side down. Cover and cook until golden brown, about 3 minutes. Flip the burritos and continue cooking, covered, until golden, a few minutes more. Serve warm.

Serves 4



• Heads Up:
The avocado-tomato salsa is spicy. If you're making these for kids, consider omitting or reducing the jalapeño pepper (my kids actually prefer the burritos with no salsa at all).

• Make-Ahead Instructions:
The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap, and refrigerated before cooking.