Southwest Breakfast Burrito

Name: Southwest Breakfast Burrito
Total time: 35 s
Yield: 10
Ingredients: 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 time
35 min
Difficulty Easy
Number of servings
10

The addition of hearty sausage gravy brings a familiar, comforting touch to a classic global breakfast favorite.

Ingredients

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

See Related Products

Chef-mate Country Sausage Gravy 6 lb 9 oz (Pack of 6)