Cajun Breakfast Burritos
15m prep 15m cook 30m ready
Hearty breakfast burritos with andouille sausage, hash browns, bell pepper, onion, eggs, and two kinds of cheese. A spicy Cajun twist on a classic grab-and-go breakfast.
Ingredients
- 2 tbsp vegetable oil
- 1 lb andouille sausage diced
- 1 cup frozen hash browns thawed
- 1 large red bell pepper diced
- 0.5 medium red onion diced
- 7 eggs beaten
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 6 large flour tortillas warmed
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 173 mg
- Iron: 3.05 mg
- Magnesium: 25 mg
- Phosphorus: 272 mg
- Potassium: 250 mg
- Zinc: 1.45 mg
Let's Cook
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Step 1.
Set a large nonstick or well-seasoned cast-iron pan over medium heat and add the vegetable oil. When the oil is hot, add the diced andouille sausage and cook until it slightly browns, about 3-4 minutes.
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Step 2.
Add the thawed hash browns, diced red bell pepper, and diced red onion to the pan with the sausage. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are tender. Remove the entire mixture from the pan and set aside.
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Step 3.
Pour the beaten eggs into the same pan and cook over medium heat, stirring gently, until they reach your desired doneness (scrambled or soft-set). Remove the eggs from the pan and turn off the heat.
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Step 4.
In a large bowl, combine the cooked sausage-vegetable mixture with the eggs. Sprinkle in the shredded cheddar and pepper jack cheeses, and stir until evenly mixed.
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Step 5.
Lay the warmed flour tortillas on a flat surface. Spoon about ½ cup of the filling onto the center of each tortilla. Roll up the tortillas tightly, tucking in the sides as you go. Serve immediately, or wrap for freezing.
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