Breakfast Burrito
A perfect breakfast burrito for camping, these bundles of joy are filled with fluffy eggs, chipotle mayo potatoes, chicken sausage, bell peppers, green chilis and cheese.
Ingredients
- 6 large tortillas
- 12 baby potatoes, quartered
- 1 recipe chipotle mayo (mayo, chipotle, lime)
- 4 oz canned green chilis
- 1 tsp garlic powder
- 1 tsp Mexican oregano
- Kosher salt + pepper, to taste
- 1/2 cup shredded Mexican cheese (more if desired)
- 1 red bell pepper, diced
- 6 maple chicken sausage links (I use pre-cooked Applegate farms)
- 2 Tbs butter
- 9 eggs
- hot sauce or salsa, to top
Instructions
Make Perfect Potatoes for Burritos:
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Bring a large pot of SALTED water to a boil. Add quartered potatoes and boil until softened. About 12-15 minutes.
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Meanwhile, prepare the Chipotle Mayo.
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When the potatoes are fork tender, drain, add to a large bowl with drained green chilis, 2 Tbs of the chipotle mayo sauce, garlic powder, oregano, salt and pepper. Toss to coat. Set aside.
Prepare Chicken Sausage + Peppers:
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In a large sauté pan, add 2 tsp of avocado oil and brown chicken sausage over medium-high heat, you can add the diced red pepper in the same pan and cook until softened. ~5 min.
How to Make Fluffy Scrambled Eggs:
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Melt 2 Tbs butter in a large pan over medium heat. Add whisked eggs seasoned with salt and pepper. Stir and fold the eggs over themselves a few times as they cook ~ 3-5 min.
The butter is key to fluffiness. Not my normal, but the secret to fluffy egg burritos!
Ready to assemble:
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Make sure your tortillas are warm and pliable. A few seconds in the microwave wrapped in a kitchen towel will do the trick!
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First spread 2 tsp of chipotle mayo along the center of each tortilla.
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Divide the other ingredients into 6 portions. Layer cheese, potatoes, chicken sausage, red pepper, and eggs.
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Now the art to the burrito, fold in two sides and roll over. For tips, see this tortilla rolling video. Wrap in foil to secure.
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Serve with hot sauce and/or salsa.