Breakfast is big deal at our house.
It might not always be big in portion or production value (hey, I’m all good with frog in the hole or a microwave egg sandwich or even basic scrambles) but we do make it a point to have something substantial and wholesome in our bellys before we walk out the door (Smudge and my man), or down the hall (me), to face the day.
We’re privy to spending a little more time on the process come weekend time. Isn’t that always the case when it comes to cooking?
So while my man was easing into his Sunday by flipping through the channels with switch ups of Meet the Press (“Hey, I’m digging the new addition of Chuck Todd,”) to Food Network (“Babe, we should make this for dinner,”) and settling upon the FOX NFL Sunday (“Kaepernick said WHAT?”), I was staring at a refrigerator full of blog post leftovers that had no combination value for breakfast, too many condiments and an overflowing crisper of farmer’s market finds.
This scrambled egg recipe isn’t so much about a “recipe” per se, but what you have in the refrigerator that needs to be used up. Choose flavors that meld together, in this case, our breakfast burritos went in an Italian migration sort of way.
After digging about the fridge I hit a savory score when I discovered a link of Italian sausage my husband had picked up to test a stuffed squash recipe he’s dialing in. He’s the wizard behind the FC scenes. I zipped off the casing and squeezed out the meaty goods into a hot fry pan.
Then added few leftover baby bella mushrooms from a pasta earlier in the week.
And a handful of super sweet 100 baby tomatoes I picked from the garden for last nights caprese salad.
And a sprinkling of chopped green onion with maybe 1 day left in its life span all went into a fry pan for a sizzle and a blister.
Next up was a bunch of spinach from the enormous Earthbound Farms tub I get at Costco each week that I invariably never finish but is still cheaper than buying at the regular grocery store. Bonus, organic!
Then I dumped the whole mix into another bowl to rest. Cooking is hard work.
Next came the eggs. A quick wipe of the pan and a spray of cooking spray for the gentle folding of a few beaten eggs.
** My secret to the best scrambled eggs is to invest in a great non-stick fry pan and to add just a smidge of cold water and a pinch of kosher salt to the eggs then whisk really well. Milk or half and half (whoa, decadent!) work just fine, too.
And when the eggs are almost set, the party is back on and the sausage is invited back to the fold!
Finish cooking the eggs with a few gentle stirs and to mish mosh the rest together.
Then time to top it all off with torn shreds of creamy Mozzarella cheese. Let it sit over medium low heat for just a minute and…
Waaaa-la! Cheesy, egg and sausage with fresh veg goodness!
You can certainly stop at this point and simply dig into the eggs all on their own. Or you could pull out a tortilla, pop it into the microwave for 15 seconds for a quick warm up and load the egg onto the tortilla.
Now we’re at a very precarious point in the road: To add salsa or not?
Personally I prefer a dose of Chohula or Tabasco or other vinegary sauce to my eggs rather than a drippy tomato salsa you eat with chips
But my husband, on the other hand…
He’s ketchup all the way. Ew. My masterpiece. Ruined.
“I just use it for a little sweetness.” You’d think I’d be more than enough sweetness for him to handle.
But hey, and he likes it, and he eats it, and the 49ers win—that’s all that matters to make it a successful Sunday.
Scrambled Eggs and Sausage Breakfast Burrito
- 5 large eggs
- kosher salt
- 4 ounces mild Italian sausage or 1 large link, casing removed
- 10-12 cherry tomatoes
- 4 brown mushrooms sliced
- 1 green onion chopped
- 1 cup spinach leaves
- 4 slices fresh mozzarella cheese torn into chunks
- 2 6- inch flour tortillas
Whisk the eggs in a small bowl. Add a dash of cold water and a pinch of kosher salt, whisk again and set aside.
Heat a large fry pan to medium high heat and cook the sausage, breaking it into chunks, until it's browned. Add the cherry tomatoes, mushrooms and green onion and cook, stirring only a few times so the tomatoes start to blister and the mushrooms lightly brown. Add the spinach and cook until it wilts. Transfer the mixture to a bowl.
Wipe the pan clean then spray with non-stick cooking spray and heat on medium high heat. Add the eggs and let them cook undisturbed until they start to bubble and the edges begin to cook. Gently stir and fold the eggs until most of the liquid has cooked. Add the sausage mix to the eggs and fold. Add torn pieces of mozzarella cheese, and fold into the eggs. If the cheese doesn't want to melt, cover with a lid for 30 seconds or so.
Heat the flour tortillas in the microwave for 15 seconds. Fill each tortilla with a scoop of the egg mixture, fold into a burrito and serve with hot sauce or salsa.
More Burritos to Get Your Breakfast Making Busy
Beyond the border breakfast burritos are a favorite among food bloggers, probably because they can clean out their refrigerators and still create a delicious breakfast at the same time.
Freezer Breakfast Burritos with Sweet Potato Hash and Black Beans
Taking a little time on the weekend to prepare make ahead burritos takes all of the guesswork out of rushed weekday mornings. Bonus points: This version is beyond supercharged with healthy bites.
Get Cookie & Kate’s recipe here.
Bacon, avocado, and roasted potatoes all mixed with egg and the heat of salsa make these basic burritos instantly jazzy.
Get What’s Gaby Cooking’s recipe here.
Healthy Tofu Breakfast Burritos
Going sans eggs doesn’t mean you have to forfeit the eggy texture when you discover the secret to tofu as eggs: simply scramble, flavor and you have a vegan breakfast to go.
Get The Fitchen’s recipe here.
Copycat Sonic Ultimate Meat and Cheese Burrito
Save gas (in more ways than one, ahem!) when you make these favorite drive-thru b-fast burrito at home and pass the tater tots! Wave bye bye as you pass on by!
Get Is This Really My Life’s recipe here.
Healthy Breakfast Burritos
Subbing in one egg white and creme fraiche for sour cream ups the healthy quotient in these high protein, low carb, gluten free basic breakfast wraps.
Get Top With Cinnamon’s recipe here.
So, I’m curious, what are your favorite fillings for breakfast burritos?
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