Tropical-Inspired Sausage Breakfast Burrito (Printable Version)
Bold sausage, eggs, and tropical accents combined in a vibrant breakfast wrap bursting with flavor.
# What You'll Need:
→ Filling
01 -
450 g bulk turkey sausage
02 -
1 small sweet onion, finely chopped
03 -
0.5 green bell pepper, diced
04 -
115 g canned mushroom stems and pieces, drained
05 -
10 large eggs
06 -
60 ml 2% milk
07 -
0.5 teaspoon sea salt
08 -
0.25 teaspoon ground black pepper
09 -
100 g shredded cheddar cheese
→ Tortillas
10 -
8 large flour tortillas (20 cm), warmed
→ Tropical Garnishes
11 -
40 g diced pineapple
12 -
1 small ripe avocado, sliced
13 -
Fresh cilantro, for garnish
14 -
Mango-lime hot sauce or mild salsa, for drizzling
# Steps To Follow:
01 -
Heat a large skillet over medium heat. Add turkey sausage and cook, crumbling with a spatula, until thoroughly browned, about 6 to 8 minutes. Drain excess fat if necessary.
02 -
Add chopped sweet onion, diced green bell pepper, and drained mushrooms to the skillet. Sauté for 4 to 5 minutes, stirring occasionally, until vegetables are tender and lightly caramelized.
03 -
In a large bowl, whisk eggs with milk, sea salt, and black pepper until fully combined. Pour egg mixture into the skillet with sausage and vegetables.
04 -
Gently cook the mixture over medium-low heat, stirring continuously until eggs are just set and softly scrambled.
05 -
Evenly sprinkle shredded cheddar cheese over the skillet. Remove from heat and allow cheese to melt for a creamy finish.
06 -
Place a warm tortilla on a clean surface. Spoon an ample portion of the sausage-egg filling into the center. Add diced pineapple and avocado slices on top. Drizzle with mango-lime hot sauce or salsa.
07 -
Fold in the sides of the tortilla and roll tightly to secure the filling. Slice each burrito diagonally. Serve warm, garnished with fresh cilantro and an optional lime wedge.
# Notes and Tips:
01 -
To ensure tortillas are pliable, briefly warm them in a dry skillet or microwave before assembling.