Sausage Burritos Recipes

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GRILLED SAUSAGE BURRITO



Grilled Sausage Burrito image

Grilled sausage burritos are a big hit for summertime lunch or dinner! It's incredibly fast and easy! Substitute your favorite spicy sausage for the chorizo, if you can't find it at your local grocery.

Provided by Jonathan Fritz

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 10

6 (4 ounce) links chorizo sausage
1 (15 ounce) can black beans
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
½ head iceberg lettuce, shredded
¾ cup chunky salsa
2 cups sour cream
2 cups guacamole
6 (12 inch) flour tortillas

Steps:

  • Preheat grill and lightly oil grate.
  • Place whole bell peppers on the grill. Cook, turning occasionally until evenly charred. Place into a plastic bag and allow to cool. Place sausages on the grill. Brown on all sides, then move over to indirect heat and allow them to cook through, about 10 minutes.
  • Heat black beans in a small saucepan over medium heat until heated through. Remove from heat and drain off liquid. When peppers are cool enough to touch, peel off skin, remove seeds and stem, and chop. Transfer peppers and beans to a medium bowl, and stir in salsa. Set aside.
  • When sausages are done, slice into 1/2 inch rounds, and stir into the pepper mixture. Place tortillas on the grill to warm, about 20 seconds. Spoon the sausage filling onto each tortilla, and sprinkle lettuce on top. Layer with sour cream and guacamole as desired.

Nutrition Facts : Calories 1160.3 calories, Carbohydrate 77.6 g, Cholesterol 132.3 mg, Fat 76.4 g, Fiber 8.5 g, Protein 41.8 g, SaturatedFat 29.6 g, Sodium 2375.5 mg, Sugar 6 g

SAUSAGE BREAKFAST BURRITOS



Sausage Breakfast Burritos image

Breakfast routine in a rut? Shake things up with these speedy, savory wraps. -Brenda Spann, Granger, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 pound bulk pork sausage
1 small onion, chopped
1/2 green pepper, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon butter
6 large eggs, beaten
8 flour tortillas (8 inches), warmed
1 cup shredded cheddar cheese
Salsa, optional

Steps:

  • In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Saute the onion, green pepper and mushrooms in drippings until tender., In another skillet, melt butter over medium-high heat. Add eggs; cook and stir until set., Divide sausage mixture among tortillas; top with eggs and cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired.

Nutrition Facts : Calories 429 calories, Fat 25g fat (9g saturated fat), Cholesterol 188mg cholesterol, Sodium 778mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 19g protein.

SAUSAGE EGG AND CHEESE BREAKFAST BURRITOS



Sausage Egg and Cheese Breakfast Burritos image

Sausage, bacon, egg, and cheese burritos are a quick and easy, portable breakfast for people on the go. Make extras to freeze so they'll be on hand.

Provided by Leah Maroney

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 8

1 pound breakfast sausage
6 large eggs
1/4 cup whole milk
Salt to taste
Pepper to taste
1 cup shredded cheese (Mexican, cheddar, or pepper jack, shredded)
Optional: taco sauce, hot sauce, or salsa
6 tortillas (burrito-sized flour or corn)

Steps:

  • Cook the breakfast sausage according to package directions. Make sure it is completely cooked and that there is no pink, about 170 F is appropriate.
  • In a medium bowl, whisk together the eggs, milk, salt, and pepper. Cook in a nonstick skillet as for an omelet or scramble them.
  • Spread out the tortillas onto a baking sheet. Place an equal portion of the sausage and egg on each tortilla.
  • Sprinkle an equal amount of shredded cheese on top of each tortilla. Place under the broiler of your oven to melt the cheese. Drizzle each burrito with hot sauce, taco sauce, or salsa.
  • Roll up the burrito and serve.

Nutrition Facts : Calories 762 kcal, Carbohydrate 66 g, Cholesterol 270 mg, Fiber 4 g, Protein 35 g, SaturatedFat 14 g, Sodium 1494 mg, Sugar 2 g, Fat 39 g, ServingSize 6 burritos (6 servings), UnsaturatedFat 0 g

SAUSAGE BEAN BURRITOS



Sausage Bean Burritos image

Like my mother and grandmother, I'm a frugal cook. I purchase meats in bulk, including sausage. This is one creative way I've found to use sausage in an evening entree. Our children often request these zippy burritos. -Eleanor Chlan, Ellicott City, Maryland

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 burritos.

Number Of Ingredients 8

3/4 pound bulk pork sausage
1/2 cup chopped green pepper
1/3 cup chopped onion
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups cooked long grain rice
1-1/2 cups salsa, divided
10 flour tortillas (7 inches)
1 cup shredded cheddar cheese, divided

Steps:

  • In a large saucepan, cook sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in beans, rice and 1 cup salsa; mix well. , Spread about 1/2 cup sausage mixture down the center of each tortilla; sprinkle with 1 tablespoon cheese. Roll up and place, seam side down, in a greased 13x9-in. baking dish. Top with remaining salsa. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts :

SAUSAGE GRAVY BREAKFAST BURRITOS



Sausage Gravy Breakfast Burritos image

Provided by Terryn

Number Of Ingredients 13

1 pound ground beef (I use 85/15 for the fat)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon rubbed sage
1 teaspoon salt
1/2 teaspoon pepper (more if you'd like)
1/4 cup flour
3 cups milk
12 eggs
1/4 cup water or milk
2 tablespoons butter
7-10 large flour tortillas
Shredded cheddar cheese

Steps:

  • Put the ground beef in a mixing bowl. Sprinkle the garlic powder, onion powder, sage, salt, and pepper over the ground beef. Mix it together until thoroughly combined, and voila, now you have ground beef sausage. ? Cover the sausage and set it aside in the refrigerator for 10-ish minutes.
  • Take the sausage out of the fridge and cook it in a large skillet (I use my big daddy 12″ skillet) over medium high heat for about 8-10 minutes or until browned. Do not drain the sausage - you need the fat.
  • Add in the flour, cook and stir until the sausage is evenly coated. Pour the milk into the skillet stirring constantly until the gravy begins to thicken up and simmer for 3-5 minutes. Add salt and pepper to taste and keep warm until you're ready to build your burritos.
  • Grab a mixing bowl, crack your eggs into the bowl, pour in the water or milk, and whisk it up. Meanwhile, add the butter to another large-ish skillet and heat over medium heat. I feel like I'm saying "heat" a lot, anyway...
  • Once the skillet is hot and the butter is melted, reduce the heat to medium-low and add your whisked eggs. Let them set in the skillet until the edges look like they're just about set. Then stir them with a wooden spoon or spatula until beautiful egg curds form and you have perfectly fluffy scrambled eggs. Take your newly scrambled eggs off the heat, so they don't overcook.
  • Warm the tortillas in the microwave for about 30 seconds. To assemble spoon some eggs into the middle of a tortilla, followed by some gravy, and sprinkle with the shredded cheddar. Fold the tortilla, neatly wrapping up the contents.
  • Repeat the assembly steps until you run out of eggs, or gravy, or tortillas. Serve the burritos immediately or wrap them in foil and toss them in the freezer for breakfast at a later date. Enjoy!

MAKE-AHEAD BREAKFAST SAUSAGE BURRITOS



Make-Ahead Breakfast Sausage Burritos image

These breakfast sausage burritos are great meal prep for: camping, hunting, fairs, moms on the run, hungry teenagers, cowboys, and grumpy husbands. Enjoy. Freeze up to 3 months.

Provided by Annalyn Settelmeyer

Categories     Breakfast and Brunch     Potatoes

Time 1h25m

Yield 16

Number Of Ingredients 9

18 large eggs
½ cup milk, or to taste
1 tablespoon butter, or as needed
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
2 pounds bulk breakfast sausage
1 (28 ounce) package frozen O'Brien potatoes
2 cups shredded Cheddar cheese, or more to taste
16 (10 inch) flour tortillas

Steps:

  • Combine eggs and milk in a large bowl until well blended.
  • Heat butter in a large skillet over medium heat. Add egg mixture, season with hot sauce, salt, and pepper, and scramble until set and cooked through, 3 to 5 minutes. Transfer to a large bowl.
  • Heat the large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to the bowl with cooked eggs, leaving grease in the skillet.
  • Add potatoes to the greasy skillet and cook until soft, following package instructions, 15 to 20 minutes. Transfer to the bowl with the egg mixture and let cool, 15 to 20 minutes.
  • Stir cooled potato mixture until combined. Top with Cheddar cheese and stir again.
  • Scoop mixture into the center of each tortilla using a 5-tablespoon scoop or 2 large ice cream scoops. Fold tortillas and roll into burritos. Serve or roll burritos in paper towels, then in pieces of foil. Freeze.
  • When ready to serve, remove foil and towel and microwave until heated through, about 2 minutes.

Nutrition Facts : Calories 560.6 calories, Carbohydrate 46 g, Cholesterol 262.3 mg, Fat 29.9 g, Fiber 2.2 g, Protein 26 g, SaturatedFat 11.5 g, Sodium 1173.3 mg, Sugar 2.2 g

FREEZER BREAKFAST BURRITOS



Freezer Breakfast Burritos image

Meal prep over the weekend for the best burritos during the week. Loaded with tater tots, eggs, beans and cheese, of course!!

Provided by Chungah Rhee

Categories     breakfast

Yield 8 servings

Number Of Ingredients 12

2 cups frozen tater tots
2 tablespoons olive oil
8 links breakfast sausage, casing removed
8 large eggs, lightly beaten
1/3 cup half and half*
Kosher salt and freshly ground black pepper, to taste
1 (16-ounce) can refried beans
8 (8-inch) flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 Roma tomatoes, diced
1/4 cup chopped fresh cilantro leaves

Steps:

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Cook tater tots according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside. Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover. Place into oven and bake until heated through, about 12-15 minutes. Serve immediately.

BREAKFAST SAUSAGE BURRITOS



Breakfast Sausage Burritos image

Breakfast Sausage Avocado Burritos are loaded with sausage, eggs, tomato, and rice and drizzled in a sriracha mayo dressing. These will become a new favorite breakfast that will blow your tastebuds away!

Provided by Alyssa Rivers

Number Of Ingredients 12

1 package roll of Jones Dairy Farm All-Nartural Pork Sausage
1 red bell pepper
4 large (burrito-sized tortillas)
4 large eggs
1/4 cup whole milk
Salt and pepper (to taste)
1/4 bunch of Italian flat-leaf parsley
1 bunch green onions
1 large avocado
1 and 1/4 cups cooked white rice
1/2 cup full-fat regular mayo
2-3 tablespoons Sriracha

Steps:

  • In a large skillet over medium-high heat, cook and crumble the sausage until just browned through. Add in the diced red bell pepper and saute for another few minutes until the peppers is crisp tender. Remove from the skillet and divide this mixture evenly among the four tortillas.
  • In the same skillet (drain any grease), add in the eggs, milk, and salt + pepper to taste. Scramble the eggs to desired doneness and again divide the eggs evenly among the 4 tortillas.
  • Coarsely chop up the parsley and dice the green onions. Add an even amount to each tortilla.
  • Thinly slice the avocado and add 1/4th of it to each tortilla.
  • Divide the cooked white rice evenly among the tortillas.
  • In a small bowl, whisk together the mayo and Sriracha with a dash of salt + pepper. Pour this mixture on top of each burrito (to taste) and tightly roll up the burritos.
  • Enjoy immediately.

Nutrition Facts : Calories 112 kcal, Carbohydrate 9 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 165 mg, Sodium 243 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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