Sunday Brunch Mexi Sausage and Egg Burrito Recipe

Name: Sunday Brunch Mexi Sausage and Egg Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter (optional); 12-34 lb pork sausage (casings removed); 1 -2 jalapeno pepper, seeded and finely chopped (optional); 2 -3 green onions, chopped (or use yellow onion); ¼ cup canned green chili (can use more); 7 large eggs; 2 tablespoons whipping cream (or use 18% table cream); salt and black pepper; 6 slices American cheese (sliced in half); 6 (8 inch) flour tortillas (warmed); 6 tablespoons picante sauce (can use more)

Servings: persons

2 tablespoons butter (optional)
12-34 lb pork sausage (casings removed)
1 -2 jalapeno pepper, seeded and finely chopped (optional)
2 -3 green onions, chopped (or use yellow onion)
¼ cup canned green chili (can use more)
7 large eggs
2 tablespoons whipping cream (or use 18% table cream)
salt and black pepper
6 slices American cheese (sliced in half)
6 (8 inch) flour tortillas (warmed)
6 tablespoons picante sauce (can use more)

1
Wrap tortillas in foil and warm in a 200 degree oven while preparing the sausage/egg mixture.
2
Melt butter in the skillet; add in sausage with jalapeno peppers (if using) cook over medium heat until the meat is browned, breaking up the meat with a wooden spoon while cooking.
3
Add/stir in green onions and green chilies; heat through.
4
In a bowl whisk together the eggs with cream, then season with salt and black pepper; pour over the sausages in the skillet; cover with a lid and cook until eggs are set (no need to stir and do not overcook the eggs!
5
).
6
For each tortilla; place a half slice of cheese in the center of the warmed tortilla, then spoon about 1/3 cup of the sausage/egg mixture over the cheese.
7
Drizzle about 1 tablespoon picante sauce then top with the remaining half of the slice of cheese.
8
Repeat with the remaining burritos (if desired you can keep the burritos warm in a 200 degree oven until ready to serve.

1807

kcal

Calories

Fat

122

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter (optional), 12-34 lb pork sausage (casings removed), 1 -2 jalapeno pepper, seeded and finely chopped (optional), 2 -3 green onions, chopped (or use yellow onion), and more.

Yes, Sunday Brunch Mexi Sausage and Egg Burrito falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sunday Brunch Mexi Sausage and Egg Burrito

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions