Turkey Sausage Breakfast Burritos
What's better than all your favorite breakfast foods wrapped in a tortilla? I can't think of anything I love more than my Turkey Sausage Breakfast Burritos.
Equipment
- 1 saute pan 12-inch
- 1 cast-iron skillet 12-inch
- non-stick cooking spray
- 1 cast-iron grill press
- 1 chef's knife
- 1 cutting board
Ingredients
- Ingredients for the Fajita Seasoning:
- 8 tsps chili powder
- 4 tbsps cornstarch
- 4 tsps kosher salt
- 4 tsps moked paprika
- 4 tsps granulated sugar
- 2 tsps onion powder
- 4 tsps garlic powder
- 1 tsp cayenne pepper
- 2 tsps ground cumin
- 2 tsps dried parsley
- Notes:
- The recipe yields approx. 2 1/2 cups of Fajita seasoning.
- 2 tbsps Fajita seasoning per pound of meat.
- Ingredients for the Perfect Scrambled Eggs: link below for instructions
- 1 dozen eggs Scrambled
- 1/4 cup whipped-style cream cheese
- 2 tbsps fresh chives Minced
- Ingredients for the Pico de Gallo: link below for instructions
- 1 pint of red grape tomatoes Halved
- 1 pint yellow grape tomatoes Halved
- 1/4 red onion Finely diced
- 1 Fresno chili Seeded and finely minced
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly ground
- 1 lime Juiced
- 2 tbsps cilantro Chopped
- Ingredients for the Turkey Sausage Breakfast Burritos:
- 1 pound 16-ounce chub ground turkey sausage
- 2 tbsps fajita seasoning blend Substitute store-bought
- 1 tbsp sweet paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly ground
- 3 cloves garlic Minced
- 1 small onion Diced
- 1 red bell pepper Seeded and diced
- 4 tbsps olive oil
- 4 tbsps butter Unsalted
- 1 package store-bought Simply Potatoes Diced potatoes
- 2 tbsps Italian flat-leaf parsley Freshly chopped
- 1 15-ounce can black beans Unsalted, drained, and rinsed
- 1 1/2 cups thawed frozen corn
- 1/4 cup chicken stock Unsalted
- 1 package Mission large flour tortillas 8 ct.
- 1 cup Colby Jack cheese Shredded (substitute your favorite cheese, 2 tablespoons per burrito)
- 2 tbsps Perfect Scrambled Eggs
- 2 tbsps Pico de Gallo
Instructions
- Instructions for the Fajita Seasoning: In a mixing bowl, combine all the ingredients. For future use, store in an airtight container.Instructions for the Turkey Sausage Breakfast Burritos: Drain and rinse the black beans. Mix the beans with the thawed corn, and transfer to a bowl. Set aside. Next, dice the onion and 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, add the butter and 1 tablespoon olive oil. Once the butter melts,s add the diced potatoes.Stir to coat the potatoes, peppers, and onions with butter. Let cook, turning only every 5 minutes. Allow the potatoes to get a nice crispy exterior before turning. Resist constant stirring; cook for 12-15 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 sautépan, over medium-high heat, add the remaining 2 tablespoons olive oil and turkey sausage. Start breaking up the sausage with the back of a wooden spoon.Add the minced garlic, paprika, kosher salt, freshly ground black pepper, and fajita seasoning blend, and stir to combine. Continue to stir the sausage. Once the meat is browned and nicely caramelized, about 15-20 minutes (use an instant-read thermometer; it reaches 165°internally), add 1/4 cup chicken broth to deglaze the pan. Use the back of the wooden spoon to scrape up the bits from the bottom of the pan. Let the liquid 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, add halved grape tomatoes, kosher salt, freshly ground black pepper, and chopped cilantro; mix in a bowl and set aside.Next, make the scrambled eggs. To get my recipe for Perfect Scrambled Eggs, click the link below. After about 10 minutes, the scrambled eggs are done. Remove from the heat, add the shredded Colby Jack cheese and chives, and stir to combine. Transfer the scrambled eggs to a bowl, cover, and set aside.The best way to do that is to start with a warm tortilla. Place 2-3 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 out a warm tortilla. Fill the bottom third with 2 tablespoons of each ingredient. Fold the bottom half 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, roll up the tortilla completely.Once they are all 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, 3-4 minutes per side, or until golden brown. Press the burritos in batches of two.Serve hot. I like to garnish the plate using ingredients from inside the burrito.There you have it: my Turkey Sausage Breakfast Burritos.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.
