Smoky Breakfast Burritos

Serves 6 · 25 min prep · 35 min cook

Estimate for one serving

• 545 cal
• 26g protein
• 42g carbs
• 30g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 6 large flour tortillas
• 12 oz smoked sausage
• 10 large eggs
• 1 1/2 cups shredded smoked cheddar
• 2 medium russet potatoes
• 1 red bell pepper
• 1 medium yellow onion
• 2 tbsp chipotle in adobo
• 1/2 cup sour cream
• 1/4 cup fresh cilantro
• 1 lime
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp butter

Instructions

1. 1Dice the potatoes into small half-inch cubes and finely chop the onion and bell pepper so everything cooks evenly and wraps cleanly later. Pat the smoked sausage dry and slice it into thin half-moons.
2. 2Heat a large cast-iron skillet or heavy pan over medium-high heat with olive oil until shimmering. Add the potato cubes in a single layer, season with smoked paprika, garlic powder, salt, and black pepper, and cook without stirring for several minutes until deep golden on the first side.
3. 3Stir the potatoes and continue cooking until tender and crisp at the edges, about 12 to 15 minutes total. Transfer the potatoes to a sheet pan and keep warm.
4. 4In the same skillet, cook the sausage slices until browned and lightly charred at the edges, 5 to 7 minutes. Add the onion and bell pepper and sauté until softened and lightly caramelized, another 4 to 5 minutes. Stir in the minced chipotle in adobo so the mixture smells smoky and spicy, then scrape everything onto the sheet pan with the potatoes.
5. 5Lower the heat to medium-low and melt the butter in the skillet. Whisk the eggs with salt until uniform, pour them in, and gently scramble until just set and still glossy—do not overcook, as they will finish warming inside the burritos.
6. 6Warm the tortillas one at a time on a dry griddle or directly over a low gas flame for 15 to 20 seconds per side until pliable and lightly toasted. Keep them stacked under a clean towel.
7. 7Stir lime zest and a squeeze of lime juice into the sour cream for a quick smoky-bright sauce. Chop the cilantro.
8. 8Lay each warm tortilla flat and layer scrambled eggs, the sausage-pepper-potato mix, smoked cheddar, a spoonful of lime sour cream, and cilantro down the center. Fold in the sides, then roll tightly from the bottom into a snug burrito.
9. 9Optional make-ahead finish: wrap each burrito in foil and hold in a 250°F oven up to 30 minutes, or crisp seam-side down in a dry skillet 2 minutes per side for grill-marked edges before serving. Serve whole or halved on a platter with extra lime wedges and sauce on the side.