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Sunday Brunch Mexi Sausage and Egg Burrito

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“You can use Italian sausages in place of the pork breakfast sausages, all amounts can be adjusted to taste. The jalapeno peppers are only optional I like to add them in.”
READY IN:
25mins
YIELD:
6 tortilla
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons butter (optional)
  • 12-34 lb pork sausage (casings removed)
  • 1 -2 jalapeno pepper, seeded and finely chopped (optional)
  • 2 -3 green onions, chopped (or use yellow onion)
  • 14 cup canned green chili (can use more)
  • 7 large eggs
  • 2 tablespoons whipping cream (or use 18% table cream)
  • salt and black pepper
  • 6 slices American cheese (sliced in half)
  • 6 (8 inch) flour tortillas (warmed)
  • 6 tablespoons picante sauce (can use more)

Directions

  1. Wrap tortillas in foil and warm in a 200 degree oven while preparing the sausage/egg mixture.
  2. Melt butter in the skillet; add in sausage with jalapeno peppers (if using) cook over medium heat until the meat is browned, breaking up the meat with a wooden spoon while cooking.
  3. Add/stir in green onions and green chilies; heat through.
  4. In a bowl whisk together the eggs with cream, then season with salt and black pepper; pour over the sausages in the skillet; cover with a lid and cook until eggs are set (no need to stir and do not overcook the eggs!).
  5. For each tortilla; place a half slice of cheese in the center of the warmed tortilla, then spoon about 1/3 cup of the sausage/egg mixture over the cheese.
  6. Drizzle about 1 tablespoon picante sauce then top with the remaining half of the slice of cheese.
  7. Repeat with the remaining burritos (if desired you can keep the burritos warm in a 200 degree oven until ready to serve.

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