Grilled Breakfast Burrito
"A soft flour tortilla, rolled and lightly grilled, filled with scrambled eggs, sausage, potatoes, onions, peppers, and two cheeses."
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
5
ingredients
- 1⁄4 cup vegetable oil
- 2 large potatoes, diced
- 1 onion, diced
- 1⁄2 bell pepper, diced
- 1⁄4 cup butter or 1/4 cup margarine
- 8 eggs, beaten
- 1 lb breakfast sausage or 1 lb chorizo sausage, cooked and drained
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 cup monterey jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 10 large flour tortillas
- nonstick cooking spray
directions
- Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Fry potatoes until almost cooked through, then add onions and peppers, continuing to cook until vegetables are tender. Drain, set aside.
- In the same skillet, melt butter or margarine over medium heat. Scramble eggs, adding potatoes, vegetables, and sausage during the last few moments of cooking. Add salt and pepper to taste.
- Top each tortilla with cheese and part of the egg mixture, roll into a burrito. Spray a hot grill (I use a family size George Foreman) with cooking spray. Grill for approximately 10 minutes or until lightly browned.
- Serve hot with homemade Pico De Gallo, salsa, sour cream, or perhaps Spanish rice and refried beans.
Questions & Replies
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One of these add up to more than 50 WW points! I’d like ideas for a more healthy version if anyone can come up with one, because they sound really good!
Reviews
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This was a good recipe. My DH doesn't like sausage in his eggs so I just made them without it. We didn't end up grilling ours (we couldn't wait any longer!) Thanks for posting, I will make again! -
I have to tell youm Chef, that I think this is a brilliant idea. These are just the greatest in the morning. I freeze the filling individually, and in the morning I just pop the frozen filling into a tortilla, and then into the Foreman for about 8 min. These are so great to send off with DH in the morning. I am so amped to try other combinations of the grilled burrito. Thank you so much for posting! -
I can't blieve it. Not one person mentioned the over 3000 calories and over 1300 mg of sodium in this recipe! Do you ever screen these recipes so that they actually can fit in any normal persons diet? This recipe alone is more than an average person should have on any given day, especially considering they have 2 more meals to eat in one day. Shame on you food.com. -
Loved these! I made a big batch and froze them for later in the week! Can't wait to eat them later on! -
nice food
see 3 more reviews
Tweaks
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I use rice instead of potatoes sometimes, add onions and mushrooms. and chorizo. No cheese. -
Everyone enjoyed. Easy to make. I made 2 batches. I crushed up bacon instead of sausage and didn't have a grill, so put them in a 350 degree oven for 5 minutes to melt the cheese. I have never made burritos before and they were very easy, tasty and filling.
RECIPE SUBMITTED BY
Chef Gary
Mesquite, 83
My very first dish was spaghetti, taught to me by my grandmother. Though very simple, it was good, honest food that was delicious. Since my first cooking experiences I have been hooked. Cooking is a passion, a way of life. I have learned so much from people here and their fabulous recipes, and I spend a great deal of time learning from Food Network and PBS. My culinary influences include Chef Robert Irvine, Iron Chef Bobby Flay, and the Encyclopedia of Cookery himself, Alton Brown. There are so many excellent chefs that are an inspiration to us all, including the great chefs here!
