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Southwest Breakfast Burrito

  • 35 min
  • Easy
  • 10

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
Preparation
1
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.
2
Heat sausage gravy in a pot over medium low heat, stirring frequently. Hold warm.
3
For each burrito, sear flour tortilla in a pan until golden brown and top evenly with eggs, potatoes, and vegetables.
4
Close filled tortilla and flip to seal until it is golden brown.
5
Pour gravy over burrito and garnish with parsley.
6
Serve burrito warm with fresh pico de gallo and guacamole.
Serving Suggestions/Variations

Add shredded cheese to the egg and vegetable mixture.

Components