I love breakfast foods. I love them anytime of the day. When we’re looking for a restaurant to eat at, I prefer one that serves breakfast all day. When I feel lazy, I make breakfast (usually eggs) for dinner. That’s why I was psyched to find a recipe in Cooking Light magazine for basically, a breakfast burrito. It doesn’t seem like the kind of thing that needs a recipe, but I thought it probably added more ingredients, therefore more flavor to the mix.
I don’t know about you guys, but breakfast burrito’s remind me of late night college munchies. This may have been a southwest thing but we would always hit up fast, dirty mexican food places at like, 2 in the morning on a Saturday night. They had the best breakfast burrito’s and the tortillas were amazing. Talk about super unhealthy, but totally worth it :).
This breakfast burrito was a little classier than its’ Los Betos counterpart. Here are the ingredients:
Sausage and Egg Burrito
- 1/4 cup thinly sliced red onion
- 1 tbsp lemon juice
- 1/2 medium rip avocado, chopped
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp butter
- 4 garlic cloves, coarsely chopped
- 2 ounces sausage- The recipe says to use reduced fat pork sausage. All we have is wild boar sausage which is actually pretty lean already.
- 6 large eggs, lightly beaten
- 4 whole wheat flour tortillas
- 1 can pinto beans, rinsed, drained, and mashed
- The recipe also calls for 1/3 cup thinly sliced radishes, 1 serrano chile, sliced, and 1/4 cup sliced green onion. I didn’t use these ingredients.
First, I combined the onion, lemon juice, avocado, and 1/8 tsp of salt and pepper. If you’re using radishes, they should also be added to this mix.
Next, I chopped up the garlic and sautéed it in butter with the sausage.
Once the sausage was browned, I added the eggs.
While the egg mix was cooking, I microwaved the beans then had my husband smash them with a fork.
Now we were ready to make the burrito’s! First, I spread a layer of beans on the tortilla, then the eggs, then the avocado salsa.
I served it with a spinach salad topped with chickpeas and feta. I am loving feta these days..so good!
It was great! These tasted just as good as those greasy breakfast burrito’s you find at restaurants (which are still awesome) minus the guilt afterwards.
Are you a big breakfast eater? What’s your favorite breakfast meal?
(what runs) Lori says
Oh my, that looks wonderful! I mean, really wonderful. Such a healthy and filling meal- super easy too!
Breakfast burritos are the classic college drunk food. lol. I love breakfast for any meal of the day but I tend to only eat oats in some for for breakfast. If I make pancakes or burritos it usually tends to be for dinner!
Kristine @ Running on Hungry says
Oh my goodness you just brought me back to Viva Breakfast Burrito B! How I miss that place!
Your breakfast burrito sounds AMAZING – and now that’s all I want to eat!
John Monday says
I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com
Matt @ The Athlete's Plate says
These look amazing.
they pretty much were! 🙂