Well, I’m hooked. These Apple Sausage Breakfast Burritos are the yummiest Breakfast Burritos I’ve had so far. 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.
This kind happens to be my favorite, at least so far, because of the extra ingredient…
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.
Is Apple Sausage Made With Apples?
There are apples in apple sausage.
The apples give a sweet flavor to the sausage.
Can Breakfast Burritos Be Made Ahead?
You Can make breakfast burritos ahead of time and freeze them until you are ready to serve.
Breakfast burritos, made ahead of time are the perfect grab-n-go breakfast choice for busy mornings.
How Do You Freeze Breakfast Burritos?
Prep them ahead of time and stick them in the freezer.
Wrap the breakfast burritos individually in plastic wrap or foil and place them in a heavy duty freezer bag.
When you get up in the morning, grab a burrito, unwrap, stick one in the microwave or oven and heat until hot.
Can You Make Burritos With Corn Tortillas?
You could make burritos with corn tortillas.
Corn tortillas are smaller and not as pliable as flour tortillas, so to make a burrito, warm the tortilla first, so it will roll more easily.
Your burrito will be smaller than a normal burrito.
Apple Sausage Breakfast Burritos
Apple Sausage Breakfast Burritos
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
- 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.
- Meanwhile, cook the flour tortillas. Please trust me, the fresh, uncooked tortillas that you cook at home truly are better.
- 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.
Yield: 1 recipe, Serving Size: 1
- Amount Per Serving:
- Calories: 1606 Calories
- Total Fat: 107g
- Cholesterol: 1787.9mg
- Carbohydrates: 52.6g
- Fiber: 15.3g
- Sugar: 36.3g
- Protein: 104.7g