Big Country Breakfast Burrito - Breakfast Burrito Recipe

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo is lower in fat, while ground beef is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese cuts calories, while Monterey Jack is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is healthier and adds creaminess, while plain yogurt is a budget-friendly swap.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat is healthier, while corn tortillas are often less expensive.

Take a pound of frozen sausage and chip off a piece with a knife and hammer.

Let the sausage thaw and then break it up and brown it in a skillet.

Remove and drain the sausage from the skillet.

Add 1 tablespoon of olive oil to the same pan and add diced russet potatoes.

Spread the potatoes out evenly and let them cook without moving them until they are golden brown.

Add chopped bell pepper and red onion to the potatoes and cook for 2 to 3 minutes for texture, or longer if you prefer them softer.

Season the mixture with seasoning salt or salt and pepper and garlic if desired, then mix quickly.

Add butter to the pan to prepare for frying the eggs.

Once the butter is melted, crack 2 eggs into the pan and fry them over easy, seasoning with salt and pepper.

After about 45 seconds, flip the eggs and cook for another 15 seconds until done.

Place shredded cheddar cheese on a warm tortilla.

Add the two over easy fried eggs on top of the cheese.

Add the cooked sausage, fried potatoes, onions, and bell peppers on top of the eggs.

Drizzle sriracha sauce over the filling.

Roll the tortilla by pulling in the outside edges and rolling away from you.

Optionally, place the rolled burrito back in the pan to toast it until golden brown, moving it around for even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens