Let's Make This: Barista Breakfast Burrito

Posted by Annette Bellisari on

Bellisari's Barista Sauce with two stacked breakfast burritos in the background resting on a wooden table.

4 large eggs
1/2 jar Bellisari's Barista Sauce
1/2 lb sausage of choice, removed from casings
1-1/3 cups (6 oz) shredded Monterey Jack cheese
4 (10-in) burrito-size flour tortillas

In a medium bowl, whisk the eggs and set aside. Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Add in 2-3 tablespoons of the Barista Sauce to the cooked sausage and toss to coat. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).
Assemble the burritos: Spoon some Barista Sauce in the middle of the tortilla (leave an edge so it doesn't overflow when you fold it), followed by a 1/4 cup of the sausage, a 1/4 cup of the eggs, and 1/3 cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking. To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)

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