Fall
Wagyu Beef Sausage, Potato, and Egg Breakfast Burritos
- Prep time 30 minutes
- Cook time 30 minutes
- makes 6
Author Notes
These delicious breakfast burritos are filled with shredded cheese, Wagyu beef sausage, roasted potatoes, and creamy scrambled eggs! If you're looking for a hearty breakfast to get your day started right, this is it! This breakfast burrito recipe is perfect for Sunday morning or anytime your feeding family! —Double8Cattle
What You'll Need
Ingredients
-
1
PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Breakfast Sausage
-
2 tablespoons
Grapeseed Oil
-
12
Large Eggs
-
1/2 cup
Heavy Cream
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2 teaspoons
Kosher Salt
-
3 tablespoons
Butter
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1 pound
Yukon Gold Potatoes (medium diced)
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3 tablespoons
Grapeseed Oil
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1
Large Sweet Onion (peeled and julienned)
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2 teaspoons
Ground Cumin
-
3 teaspoons
Ancho Chile Powder
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1 teaspoon
Granulated Garlic
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1 teaspoon
Onion Powder
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2 teaspoons
Brown Sugar
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2 teaspoons
Kosher Salt
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6
Large Flour Tortillas
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4 ounces
Pepper Jack Cheese (shredded)
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6 ounces
Salsa Verde
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6 ounces
Sour Cream
Directions
- Tools - Large Nonstick Skillet, Medium Bowl, Large Bowl, Whisk, Parchment Paper-Lined Baking Sheet, Rubber Spatula, Wooden Spoon
- FIRST STEP Take the Fullblood Wagyu beef breakfast sausage out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
- PREPARING THE ROASTED POTATOES Preheat the oven to 425°F. In a medium bowl, mix together the diced Yukon gold potatoes and the grapeseed oil. Add in the ground cumin, ancho chile powder, granulated garlic, onion powder, brown sugar, kosher salt, and julienned onions. Mix well. Place the potato mixture on a parchment paper-lined baking sheet, and spread the potatoes out. Bake for 15 minutes or until the potatoes are soft and slightly crispy on the edges. Reserve.
- PREPARING THE FULLBLOOD WAGYU BEEF BREAKFAST SAUSAGE Heat a large skillet over medium-high heat. Add in 2 tablespoons of grapeseed oil. Once the oil is hot, add in the Wagyu beef breakfast sausage. Use a wooden spoon break up the sausage into small pieces. Once cooked, turn off the heat. Reserve.
- PREPARING THE EGGS In a large bowl, whisk together the eggs, heavy cream, and 2 teaspoons of kosher salt. Heat a large nonstick skillet over medium heat. Add in the butter, and allow it to melt. Once the butter is melted, add in the whisked eggs. Use a rubber spatula to turn the eggs. Cook until scrambled (done to your desired consistency). Reserve.
- FINAL STEPS Warm the tortillas. Lay the warmed tortillas out on a clean, flat surface. Divide the shredded cheese amongst the tortillas. Then, divide the scrambled eggs amongst the tortillas (placing them on top of the cheese). Divide the Wagyu beef breakfast sausage amongst the tortillas. Lastly, divide the roasted potatoes amongst the tortillas. Make sure the filling is in the center of the tortilla. Then, fold in the two sides, fold the bottom flap over the filling, and roll up the Burrito. Serve the breakfast burritos warm with sour cream and your favorite salsa verde. Enjoy!
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