Apple Sausage Breakfast Burritos

By melissab

Ingredients

• Recipe by Me
• 4 links of Aidell's Chicken Apple Breakfast sausage
• 6 (2 red, 2 yellow, 2 orange) Sweet Peppers, chopped
• 1 Tablespoon Cilantro, chopped
• 1 Cup Veleveeta Cheese
• 1/4 Cup Green Chile Taco Sauce
• 2 Tablespoons Milk
• 1/2 Teaspoon Kosher Salt (more to taste)
• 1/4 Teaspoon Pepper
• 10 Eggs
• Fresh Flour Tortillas
• Green Taco Sauce
• Fresh Tomatoes

Details

Servings 1
Preparation time 15mins
Cooking time 35mins
Adapted from ohsweetbasil.com

Preparation

Step 1

Well, I’m hooked. This is the yummiest Breakfast Burrito. It’s a little cheesy, a lot of fluffy eggs and Aidell’s Chicken Breakfast sausage which completely makes the whole meal. I’ve already got my mind whirling with new recipes to use that breakfast sausage in and I’m generally not a very big breakfast meat person. I’ve had too many flavorless, overly greasy sausages that I kinda just stopped eating it. Then Macey’s was sampling Aidell’s and it was wonderful.

Apples. The apples add the tiniest bit of a sweet crunch to the breakfast sausage. We love it and it pairs perfectly with the cheesy eggs.

I need to take the time to recreate those potatoes too. They were smoky and wonderful, but I can’t really remember what I did to them. That’s the thing about food blogging, anything that you make you need to be sure to measure and write things down otherwise you forget and you can’t post about it.

A little bit of sweet crunchy apple mixed with the gooey, melted cheese and fluffy eggs makes this breakfast hard to resist!

Heat a grill pan or medium sized skillet over medium-high heat. Once the pan is heated, add your breakfast sausage. Cook until the sausage is beginning to brown and is cooked through. Remove to a cutting board, and chop into 1/2 inch pieces.

Add the peppers into the same pan that you just cooked the breakfast sausage in. The leftover grease will take the place of any oil you would normally add to the pan. Cook for a few minutes until the peppers are soft. Remove the peppers to the cutting board to cool for a moment.

In a medium-large bowl crack the eggs and discard the shells. Add the milk, salt, pepper, cilantro and green chile taco sauce. Whisk until everything is well combined. The milk just makes the eggs a bit more creamy and fluffy. You can skip it if you need. Add the cheese, sausage, and peppers. Whisk again to evenly distribute everything.

Heat a large skillet over high heat. Add a small drizzle of oil or spray with cooking spray. Add the eggs once the pan is hot and let cook until the bottom and edges or just about set. This will take a few minutes. Using a rubber spatula or wooden spoon, begin moving the eggs around. Push one side over, and then the other, etc. Gently fold the eggs over a little to cook the uncooked egg. Cook another minute or until all of the eggs are set. The eggs should almost look undone. If you cook until everything is separated and no longer shiny you'll have dry, hard eggs.

Place the eggs in each tortilla and wrap up. Serve immediately with a little drizzle of taco sauce, chopped tomatoes and a sprinkling of cilantro.

This looks so good!! I love when sweet & salty flavors are combined. Thanks for the tips on making scrambled eggs too! I never knew low and slow would also work. Very helpful!

Gingered Whisk

This sounds like an amazing meal no matter the time of day! I love brinner! I can't wait to make these!!

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