What could be better than all your favorite breakfast foods wrapped up in a tortilla? I’d have to say I can’t think of anything I love more than my Turkey Sausage Breakfast Burritos.
The one great thing about turkey sausage is that it’s a blank canvas for any spices you like. You can take turkey sausage and go crazy with the flavor profile of your choice.
Prep Time: 5 minutes
Cook Time: 40 minutes.
Inactive Cook Time: 15 minutes (wrapping the burritos)
Pressing Tortillas: 12 to 16 minutes
Total Time: 1 hour 16 minutes
Yields: 8 Burritos
Equipment: 1 (12-inch) sauté pan, 1 (12-inch) cast-iron skillet, non-stick cooking spray, 1 cast-iron grill-press
1 pound (16-ounce chub) ground turkey sausage
1 small onion, diced
1 red bell pepper, seeded and diced
4 tablespoons olive oil
4 tablespoons butter, unsalted
1 package of store-bought Simply Potatoes, diced potatoes
3 cloves garlic, minced
2 tablespoons of freshly chopped Italian flat-leaf parsley
1 (15-ounce) can black beans, unsalted, drained, and rinsed
1 1/2 cups thawed frozen corn
1 tablespoon sweet paprika
2 tablespoons of fajita seasoning blend (substitute store-bought)
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chicken stock, unsalted
1 package of Mission large flour tortillas (8 ct.)
1/2 cup of Colby Jack cheese, shredded (substitute your favorite cheese)
Perfect Scrambles Eggs: (link below)
1 dozen eggs, scrambled
1/4 cup of whipped-style cream cheese
2 tablespoon fresh chives, minced
Pico de Gallo: (link below)
1 pint of red grape tomatoes, halved
1 pint of yellow grape tomatoes, halved
1/4 red onions, finely diced
1 Fresno chili, seeded and finely minced
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
1 lime, juiced
2 tablespoons of freshly chopped cilantro
Ingredients For Fajita Seasoning:
8 teaspoons of chili powder
4 tablespoons of cornstarch
4 teaspoons of Kosher salt
4 teaspoons of smoked paprika
4 teaspoons of granulated sugar
2 teaspoons of onion powder
4 teaspoons of garlic powder
1 teaspoon of cayenne pepper
2 teaspoons of ground cumin
2 teaspoons of dried parsley
Note: Recipe yields approx. 2 1/2 cups of Fajita seasoning.
Note: 2 tablespoons of Fajita seasoning per pound of meat.
Directions For Fajita Seasoning:
In a mixing bowl combine all the ingredients together. Store in an air-tight container for future use.
Start by draining and rinsing the black beans. Mix the beans together with the thawed corn, transfer to a bowl. Set aside. Next, dice the onion, red bell pepper, and mince the garlic.
In a large sauté pan over medium-high heat add 1 tablespoon of olive oil. Add the diced onion and diced red bell pepper. After the peppers and onions soften, about 10 minutes. At this point, add the butter and 1 tablespoon of olive oil. Once the butter melts add the diced potatoes.
Stir to coat the potatoes, peppers, and onions with butter. Let cook only turning every 5 minutes. Allow the potatoes to get a nice crispy exterior before turning. Resist from constant stirring, cook for 12 to 15 minutes, or until potatoes are golden brown. Remove the pan from the heat, add the fresh chopped Italian parsley, and stir. Transfer the potatoes to a bowl, cover, and set aside.
In another large sautépan, on medium-high heat, add the remaining 2 tablespoons of olive oil and turkey sausage. Start breaking up the sausage with the back of a wooden spoon.
Add the minced garlic, paprika, Kosher salt, fresh ground black pepper, and fajita seasoning blend, stir to combine. Continue to stir the sausage. Once the meat is completely browned and nicely caramelized, about 15 to 20 minutes (or using an instant-read thermometer the until internal temperature is 165-degrees F.), then add 1/4 cup of chicken broth to deglaze the pan. Use the back of the wooden spoon to scrape up the bits from the bottom of the pan and allow the liquid to completely evaporate for another 5 minutes. Using a slotted spoon, transfer the turkey sausage to a bowl, cover, and set aside.
While browning the turkey sausage is cooking in a separate bowl add halved grape tomatoes, Kosher salt, black pepper, and chopped cilantro, mix to combine, and set aside.
Next is to make the scrambled eggs. To get my recipe for Perfect Scrambled Eggs just click on the link below. Once the eggs are scrambled, for 10 minutes, remove from the heat before adding the shredded Coby Jack cheese and chives, stir to combine. Transfer the scrambled eggs to a bowl, cover, and set aside.
Before you can wrap a burrito the best way to do that is to start with a warm tortilla. Place 2 to 3 tortillas on a plate at a time. Cover with a damp paper towel and microwave for 30 seconds to 1 minute.
To assemble the burritos, lay a warm tortilla out on a flat surface. Fill the bottom third of the tortilla with 2 tablespoons of each ingredient. Pull the bottom half of the burrito over to meet the top half then pull the tortilla back. Next, fold one side in then the other side. With both ends tightly folded, tightly roll the tortilla until you have a perfect burrito.
Once all the burritos have been filled and wrapped it’s time to press them. Start with a preheated large cast-iron skillet over medium heat. Coat the pan with non-stick cooking spray. Place the burrito into the hot pan. Place a grill press on top, 3 to 4 minutes per side, or until golden brown. Press the burritos in batches of two. There you have it my Turkey Sausage Breakfast Burritos.
Serve hot. I like to garnish the plate using ingredients from inside the burrito.