Breakfast burritos are a versatile and satisfying meal, perfect for any time of day. This recipe combines spicy sausage, smoky scrambled eggs, melted cheese, and a fresh avocado-tomato salsa, all wrapped in a warm tortilla. Inspired by the bodega-style burritos from Lake Anne Market in Reston, Virginia, these burritos are sure to become a favorite in your household.
Ingredients:
For the 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
For the Burritos:
- 4 large eggs
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ½ lb spicy sausage (such as chorizo or Italian sausage), casings removed
- 1⅓ cups (6 oz) shredded Monterey Jack cheese
- 4 (10-inch) burrito-size flour tortillas
- Vegetable oil, for cooking
Instructions:
Prepare the Avocado-Tomato Salsa:
In a medium bowl, combine the diced avocado, tomatoes, minced shallot, garlic, jalapeño, lime juice, salt, cumin, and chopped cilantro.
Gently mix to combine all ingredients.
Set aside to allow the flavors to meld.
Prepare the Eggs:
In a separate bowl, crack the eggs and add the smoked paprika and salt.
Whisk until the eggs are well beaten and the spices are fully incorporated.
Set aside.
Cook the Sausage:
Heat a large nonstick skillet over medium-high heat.
Add the sausage, breaking it into smaller pieces with a spatula.
Cook, stirring frequently, until the sausage is browned and cooked through, about 4 to 5 minutes.
Using a slotted spoon, transfer the cooked sausage to a plate, leaving the drippings in the pan.
Scramble the Eggs:
Reduce the heat to low.
Pour the beaten eggs into the same skillet with the sausage drippings.
Gently scramble the eggs, stirring continuously, until they are just cooked through but still moist.
Transfer the scrambled eggs to a separate plate.
Assemble the Burritos:
Lay a tortilla flat on a clean surface.
Spoon about ¼ cup of the avocado-tomato salsa onto the center of the tortilla.
Add a portion of the cooked sausage and scrambled eggs on top of the salsa.
Sprinkle approximately ⅓ cup of shredded Monterey Jack cheese over the fillings.
Fold in the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a burrito.
Repeat with the remaining tortillas and fillings.
Toast the Burritos:
Wipe the skillet clean and lightly coat it with vegetable oil.
Heat the skillet over medium heat.
Place the burritos seam-side down in the skillet.
Cook, covered, until the bottom is golden brown and crispy, about 3 minutes.
Flip the burritos and cook the other side until golden, another 2 to 3 minutes.
Serve:
Remove the burritos from the skillet and let them rest for a minute before serving.
Serve warm, with any remaining avocado-tomato salsa on the side.
Tips:
- For a milder salsa, omit or reduce the amount of jalapeño pepper.
- To make ahead, assemble the burritos and wrap them tightly in plastic wrap. Store in the refrigerator for up to a few hours before toasting.
- Leftover burritos can be reheated by wrapping in foil and warming in a 350°F oven for about 15 minutes.
Enjoy these hearty breakfast burritos as a delicious start to your day or a satisfying meal anytime.
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