The addition of hearty sausage gravy brings a familiar, comforting touch to a classic global breakfast favorite.
Onions, julienne -- 5 cups
Peppers, julienne -- 5 cups
Salt and pepper -- to taste
Chef-mate Country Sausage Gravy -- 2 1/2 pt
Flour tortillas, large -- 10 ea
Eggs, scrambled -- 5 cups
Potatoes, large dice, fried -- 1 1/4 pt
Parsley, chopped -- 5 Tbsp
Pico de gallo, prepared -- 10 oz
Guacamole, prepared -- 10 oz
In a large nonstick pan, sauté onions and peppers over medium heat, and cook until caramelized and tender, about 3 minutes. Season to taste with salt and pepper and hold warm.
Heat sausage gravy in a pot over medium low heat, stirring frequently. Hold warm.
For each burrito, sear flour tortilla in a pan until golden brown and top evenly with eggs, potatoes, and vegetables.
Close filled tortilla and flip to seal until it is golden brown.
Pour gravy over burrito and garnish with parsley.
Serve burrito warm with fresh pico de gallo and guacamole.
Add shredded cheese to the egg and vegetable mixture.