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Breakfast Burritos

Name: Breakfast Burritos
Prep time: 10 min
Total time: 35 min
Yield: 8 burritos
Cuisine: Created
Ingredients: 100 g onion, peeled and quartered; 150 g red bell pepper, seeded and quartered; 150 g green bell pepper, seeded and quartered; 20 g olive oil; 500 g bulk breakfast sausage (casings removed if using links); 10 eggs; 30 g whole milk; 1/2 tsp sea salt; 1/4 tsp black pepper; 200 g sharp cheddar, grated; 8 large flour tortillas (about 25 cm); Salsa, to serve

adaptmyrecipe.com/recipes/breakfast-burritos

Prep10min Total35min Serves8 burritos Hands-on25min Devicesany

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Breakfast Burritos

Adapted from thepioneerwoman.com

Sausage, peppers, onion, and soft-scrambled eggs rolled into warm flour tortillas with sharp cheddar. The whole filling cooks in one bowl, no separate pan on the stove.

Reddit Top Breakfast Mexican Eggs Make Ahead Classic Nut Free

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Essentials

Ingredients

100 g onion, peeled and quartered
150 g red bell pepper, seeded and quartered
150 g green bell pepper, seeded and quartered
20 g olive oil
500 g bulk breakfast sausage (casings removed if using links)
10 eggs
30 g whole milk
1/2 tsp sea salt
1/4 tsp black pepper
200 g sharp cheddar, grated
8 large flour tortillas (about 25 cm)
Salsa, to serve

Method

Preparation

1 Add 100 g onion to mixing bowl.Weigh
2 Add 150 g red bell pepper to mixing bowl.Weigh
3 Add 150 g green bell pepper to mixing bowl.Weigh
4 Chop 3 sec/speed 5.3s / sp5
5 Scrape down sides of bowl.
6 Add 20 g olive oil to mixing bowl.Weigh
7 Saute 5 min/120°C/speed 1, measuring cup off.5min / 120°C / sp1
8 Add 500 g bulk breakfast sausage to mixing bowl.Weigh
9 Place the simmering basket on top of the lid in place of the measuring cup to catch splatter.
10 Cook 12 min/100°C/speed 1/reverse, pausing halfway to break up the sausage with the spatula.12min / 100°C / sp1
11 Tip sausage and vegetables into a holding bowl. Rinse and dry the mixing bowl (traces of fat would stop the eggs from setting cleanly).
12 Add 10 eggs to mixing bowl.Weigh
13 Add 30 g whole milk to mixing bowl.Weigh
14 Add 1/2 tsp sea salt to mixing bowl.Weigh
15 Add 1/4 tsp black pepper to mixing bowl.Weigh
16 Mix 10 sec/speed 4.10s / sp4
17 Cook 6 min/90°C/speed 2/reverse, stopping at 4 min to nudge cooked curds from the edges. Eggs should look glossy and just-set, they firm off the heat.6min / 90°C / sp2
18 Return the sausage mixture to the bowl. Fold 30 sec/speed 3/reverse.30s / sp3
19 Warm tortillas in a dry pan over medium heat, 20 to 30 sec per side, until pliable.
20 Spoon filling down the centre of each tortilla, top with 25 g grated cheddar, fold in the sides, and roll tightly.Weigh
21 Serve with salsa and any hot sauce you like.

Notes

Tips

Wrap leftover burritos in foil and freeze. Reheat 20 min at 180°C straight from the freezer for a grab-and-go breakfast.
For a smokier version, swap 100 g of the sausage for fresh chorizo, or add a 100 g tin of drained green chiles with the peppers.
If you own the butterfly whisk, insert it before the eggs and drop the speed to 2.5 for a fluffier scramble. The butterfly caps at speed 4 and never runs in reverse, so take it out before the final fold step.