Gluten Free Breakfast Burrito
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Learn more →Ingredients
4 servings
For the filling
- 1 lb breakfast sausage, casings removed if links
- 1 tbsp olive oil
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- ½ tsp kosher salt, divided
- ¼ tsp black pepper
For the eggs
- 8 large eggs
- 2 tbsp whole milk
- 1 tbsp unsalted butter
For assembly
- 4 large flour tortillas (10-inch)
Chef's tipWarm briefly before folding to improve flexibility. - 1 cup shredded cheddar cheese
For serving
- ½ cup salsa (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spatula, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer to a plate and set aside, leaving any rendered fat in the pan.
- 2
Add the olive oil to the same skillet over medium heat. Add the diced onion and bell pepper with a pinch of the salt and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes. Return the cooked sausage to the pan, stir to combine, and remove from heat.
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