Breakfast Burrito Recipe

Cook sausage

Heat a large nonstick or cast-iron skillet over medium heat. Add the breakfast sausage (break up with a spoon). Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked sausage to a bowl, leaving drippings in the pan.

Sauté onions and mushrooms

To the same skillet with the drippings, add 1 tablespoon oil and 1 tablespoon butter. When hot, add the sliced onion and a pinch of salt. Cook 3–4 minutes until softened. Add the sliced mushrooms and cook another 3–4 minutes until they release moisture and begin to brown. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and smoked paprika. Return the cooked sausage to the pan, add the cooked diced Mystic potatoes, and toss to combine. Cook 2–3 minutes until potatoes are heated through and edges crisp slightly. Remove from heat and keep warm.

In a medium bowl, whisk the 6 eggs with 2 tablespoons milk and a pinch of salt and pepper until combined and slightly frothy. Heat a separate nonstick skillet over medium-low and add 1 tablespoon butter. Pour in the eggs and cook gently, stirring frequently with a spatula to form soft curds, about 3–5 minutes depending on desired doneness. Remove from heat when still slightly glossy — they will finish setting off the heat.

Make roux

If you left drippings in the sausage pan, keep about 2 tablespoons; otherwise melt 2 tablespoons butter in the skillet over medium heat. Sprinkle 2 tablespoons flour into the fat and whisk continuously for 1–2 minutes to cook the raw flour taste, until golden.

Finish gravy

Slowly whisk in 1 1/2 cups milk, a little at a time, whisking to remove lumps. Bring the mixture to a gentle simmer while stirring; it will thicken in 2–4 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon hot sauce if using. Taste and adjust seasoning. Keep warm on lowest heat, stirring occasionally to prevent skin forming.

Warm the tortillas: wrap tortillas in foil and heat in a 300°F (150°C) oven for 8–10 minutes or heat individually in a dry skillet for 20–30 seconds per side until pliable.

Assemble burritos: Lay one warm tortilla on a flat surface. Spoon about 1/2 cup of the sausage-potato-onion-mushroom mixture down the center. Top with one-quarter of the scrambled eggs (about 1/3 cup), and sprinkle 1/4 cup cheddar and 2 tablespoons pepper jack over the eggs. Add 1–2 tablespoons chopped cilantro and a tablespoon of salsa or hot sauce if desired.

Fold burrito: Fold the bottom edge over the filling, fold in the sides, then roll tightly to close. Place seam-side down on a warm skillet over medium heat and press gently, to seal and lightly toast, about 1–2 minutes per side, until golden and cheese begins to melt.

Finish with gravy: To serve, place the burrito on a plate and ladle 1/4–1/3 cup warm country gravy over the top or serve the gravy on the side for dipping.

Serve immediately while hot. Optionally garnish with extra chopped cilantro and pass additional hot sauce or salsa.