Jul 14 2026
Restaurants›Anna's House - East Beltline›Breakfast Wet Burrito Recipe

Breakfast Wet Burrito Recipe

Inspired by Anna's House - East Beltline
Time45m
Serves4

Scrambled eggs, sausage, onion, green pepper & cheddar wrapped in a flour tortilla. Smothered in enchilada sauce & poblano hollandaise. Served with your choice of potatoes.

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Ingredients

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Filling

Enchilada Sauce

Poblano Hollandaise

Potatoes

Method

Preparation of the Filling

  1. 1

    Cook the Sausage

    In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, about 5-7 minutes. Break it up into small pieces with a spatula.

  2. 2

    Sauté Vegetables

    Add the diced onion and green pepper to the skillet. Sauté for another 3-5 minutes until softened.

  3. 3

    Scramble the Eggs

    In a bowl, whisk the eggs and season with salt and pepper. Pour the eggs into the skillet and gently scramble with the sausage and vegetables until just set, about 3-4 minutes.

  4. 4

    Add Cheese

    Remove the skillet from heat and stir in the shredded cheddar cheese until melted and well combined.

Assembly

  1. 5

    Fill the Tortillas

    Lay out each flour tortilla and place a portion of the filling in the center of each. Roll the sides in and then roll from the bottom up to create a burrito.

Making the Enchilada Sauce

  1. 6

    Heat Enchilada Sauce

    In a small saucepan, heat the canned enchilada sauce over low heat until warmed through. Set aside.

Making Poblano Hollandaise

  1. 7

    Roast Poblano Pepper

    Roast the poblano pepper over an open flame or under a broiler until charred. Let it cool, then peel and dice it.

  2. 8

    Prepare Hollandaise

    In a heatproof bowl, whisk together egg yolks, lemon juice, and diced poblano. Place the bowl over a pot of simmering water and whisk continuously.

  3. 9

    Incorporate Butter

    Gradually add melted butter to the egg mixture while whisking until it thickens. Season with salt and pepper to taste.

Cooking Potatoes

  1. 10

    Prepare Potatoes

    Wash and cube the potatoes. In a pot, cover them with water, add salt, and bring to a boil. Cook until tender, about 10-15 minutes. Drain and let cool slightly.

  2. 11

    Sauté Potatoes

    In a skillet, heat olive oil over medium heat. Add the cooked potatoes and sauté until golden and crispy, seasoning with salt and pepper.

Final Assembly

  1. 12

    Serve the Burritos

    Place the rolled burritos on a plate, smother with the warmed enchilada sauce, and drizzle the poblano hollandaise on top. Serve with the sautéed potatoes on the side.

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