Ingrédients pour Sunday Brunch Mexi Sausage And Egg Burrito
- 1 tablespoon butter
- 1 lb bulk pork sausage
- 1 (4 ounce) can jalapeno peppers, chopped & drained
- 1/4 cup chopped green onions
- 1 (4 ounce) can chopped mild green chilies, drained
- 12 large eggs
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1 cup shredded American cheese
- 8 (10 inch) flour tortillas
- 1/2 cup picante sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sunday Brunch Mexi Sausage And Egg Burrito? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Sunday Brunch Mexi Sausage And Egg Burrito
- Preheat oven to 200°F (93°C). Wrap tortillas in foil and warm in the oven while preparing the filling.
- Melt butter in a large skillet over medium heat.
- Add sausage and jalapeños (if using) to the skillet. Cook, breaking up the sausage with a wooden spoon, until browned (about 8-10 minutes).
- Stir in green onions and green chilies. Cook for another minute until heated through.
- In a bowl, whisk together eggs and heavy cream. Season with salt and pepper.
- Pour egg mixture over the sausage in the skillet.
- Cover and cook until eggs are set, about 5-7 minutes.
- To assemble each burrito: Place a warmed tortilla on a flat surface. Sprinkle 1/6 of the cheese in the center.
- Spoon about 1/3 cup of the sausage and egg mixture over the cheese.
- Drizzle with picante sauce and top with the remaining 1/6 of the cheese.
- Fold the sides of the tortilla inward, then tightly roll up from the bottom.
- Repeat with the remaining tortillas. If desired, keep burritos warm in the 200°F oven until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
9g
Fat
53g
Carbs
11g
