Breakfast burritos are not only potentially my favorite type of burrito, but they also might by my favorite type of breakfast. They are all around great. Adding some salsa and wrapping them together adds way more to sausage and eggs than what the salsa brings to the table on it's own. So, how to improve such a simple yet excellent recipe? Adding risk.
Ingredients:
1 dozen Eggs
1 package Precooked (or not) Sausage Links
1 jar Medium Pace Picante Sauce
1lb bag Shredded Cheese (I used medium cheddar)
2 packages Soft Shell Taco Tortillas
3 (or more) Salsas
1/4 stick of butter
Instructions:
Cut sausage into bite-sized pieces
Melt butter in a large pan
Add sausage to the pan and cook for a bit
Add eggs, stirring frequently
Pour in half the jar of picante sauce
Continue stirring until eggs are fully cooked
Remove from heat
Ensure that the tortillas aren't cold
(For each tortilla)
Add a layer of cheese
Spoon the egg mixture onto the tortilla
Add a spoonful of one of the other salsas
Roll into a burrito
Group burritos by salsa
Add the burritos to freezer bags
Since the burritos are grouped by salsa it's possible to ensure that each bag has different salsas
Shuffle the bags and freeze
This worked out incredibly well. I managed to make 18 burritos, which translated to several bags worth of breakfasts (and a dinner or two). Even without the additional salsas, this is an excellent breakfast burrito recipe, but the extra salsa provide some variety, and not knowing which one you're going to get adds a little excitement.
Speaking of the salsas, I used a craft beer salsa, a jalapeno salsa, and a ghost pepper salsa. The jalapeno salsa I'd had before and was a big fan of. The craft beer salsa was something that I hadn't had before, but seemed like it'd be different enough from the other two that I would be able to tell, and I wound up really enjoying it. The ghost pepper salsa I'd gotten once before and knew that only bad things would come of it.
That said, the trick to this recipe is spooning enough of the salsa into the burrito to be able to recognize it, but not so much as to overpower the rest of the burrito. This is fairly easy to do, and as long as you use enough to be able to see it before you wrap it, but don't smother the eggs, it should work out ok. When you hit the balance, you'll be able to enjoy more flavorful salsas without being overwhelmed by a hotter salsa, though you will still be able to feel when you've picked them.
There are a couple of things that I would do differently about this. When I was adding the eggs to the pan I realized that they were starting to cook faster than I was able to crack them. To try to catch up I began to rush on the eggs, resulting in pieces of shell falling into the mixture several times. To rectify this I'd crack all the eggs into a bowl while the sausage is cooking and pour them all in at once. The salsa could probably be added to this step as well. I might also split up wrapping and bagging into several cycles. This would avoid the awkward stack of burritos, and break up the monotony, even if it is a bit less efficient. The 1lb bag of cheese is also overkill.
This is a recipe that I can strongly recommend. It's incredibly easy to make, doesn't require all that many ingredients, and makes the next several mornings way better. I wouldn't necessarily recommend using the same salsas as I did though, as everyone has their own tolerance for heat and flavor preferences. The important thing is to have 3(ish) salsas that you'll (probably) enjoy that you'll be able to differentiate. I would recommend one of them being a bit outside of your comfort zone so there is a sense of risk added to the burritos.
Speaking of the salsas, I used a craft beer salsa, a jalapeno salsa, and a ghost pepper salsa. The jalapeno salsa I'd had before and was a big fan of. The craft beer salsa was something that I hadn't had before, but seemed like it'd be different enough from the other two that I would be able to tell, and I wound up really enjoying it. The ghost pepper salsa I'd gotten once before and knew that only bad things would come of it.
That said, the trick to this recipe is spooning enough of the salsa into the burrito to be able to recognize it, but not so much as to overpower the rest of the burrito. This is fairly easy to do, and as long as you use enough to be able to see it before you wrap it, but don't smother the eggs, it should work out ok. When you hit the balance, you'll be able to enjoy more flavorful salsas without being overwhelmed by a hotter salsa, though you will still be able to feel when you've picked them.
There are a couple of things that I would do differently about this. When I was adding the eggs to the pan I realized that they were starting to cook faster than I was able to crack them. To try to catch up I began to rush on the eggs, resulting in pieces of shell falling into the mixture several times. To rectify this I'd crack all the eggs into a bowl while the sausage is cooking and pour them all in at once. The salsa could probably be added to this step as well. I might also split up wrapping and bagging into several cycles. This would avoid the awkward stack of burritos, and break up the monotony, even if it is a bit less efficient. The 1lb bag of cheese is also overkill.
This is a recipe that I can strongly recommend. It's incredibly easy to make, doesn't require all that many ingredients, and makes the next several mornings way better. I wouldn't necessarily recommend using the same salsas as I did though, as everyone has their own tolerance for heat and flavor preferences. The important thing is to have 3(ish) salsas that you'll (probably) enjoy that you'll be able to differentiate. I would recommend one of them being a bit outside of your comfort zone so there is a sense of risk added to the burritos.
