Serves a Crowd
Mardi Gras Breakfast Burritos with Andouille Sausage
- Prep time 40 minutes
- Cook time 20 minutes
- Serves 8
Author Notes
For the last 10 years I’ve spent Fat Tuesday—the culmination of over a month of Mardi Gras celebrations—in the streets of New Orleans with breakfast in my pocket. For all of its revelry, Fat Tuesday starts around 8 in the morning when friends descend upon my Bywater neighborhood home for breakfast, cocktails, and last-minute costume adjustments. With a day full of libations and miles of walking while decked out in sequins and headdresses, a solid breakfast is essential. Also, breakfast should be portable because there’s no time to waste when the entire city is celebrating right outside your door.
This year’s Mardi Gras breakfast combines Zatarain’s Andouille Smoked Sausage, Zatarain’s Jambalaya Rice Mix, and trinity-laced scrambled eggs. Melty pepper jack cheese, pickled jalapeños, and sliced avocado are welcome extras.
You may not find yourself dancing through the streets this Mardi Gras season, but I bet you’ll find that these easy and satisfying make-ahead breakfast burritos bring a hint of Mardi Gras flair to the sidelines of your kid’s soccer game or your post-weekend walk. They're savory, hearty, and packed with the flavors of Louisiana. Let the good times roll! —Joy Wilson
Test Kitchen Notes
This recipe is shared in partnership with Zatarain’s® Smoked Sausages. To shop their smoked sausages and more, stop by Kroger, Walmart, and other independent retailers across the country. —Food52
Ingredients
-
1
(8-ounce) box Zatarain’s Jambalaya Rice Mix, prepared without the meat
-
2 tablespoons
olive oil, divided
-
1
(14-ounce) package Zatarain’s Andouille Smoked Sausage
-
1
medium green bell pepper, finely diced (1 scant cup)
-
1
small yellow onion, finely diced (1 scant cup)
-
Kosher salt, to taste
-
Cracked black pepper, to taste
-
1
clove garlic, minced
-
8
large eggs, beaten well to combine
-
8
extra-large, 9-inch flour tortillas
-
Pickled red onions (optional)
-
Sliced avocado (optional)
-
Pickled jalapeños (optional)
-
8 ounces
pepper jack cheese, grated
-
Nonstick cooking spray
Directions
- In a small saucepan, simmer rice mix according to the package instructions (without adding the sausage just yet). All the rice to cook to tender. Set aside to cool.
- In a nonstick pan, heat one tablespoon of olive oil over medium high heat. Cut each link of andouille sausage in half lengthwise. Sear each half, cut side down, until well browned, working in batches if necessary. Flip and brown the other side of the sausage, about 7 minutes. Set the browned sausage aside and drain the rendered fat from the pan (storing for future use, if desired).
- In the same pan, add the last tablespoon of olive oil and reduce the heat to medium. Add the bell pepper and onion. Salt and pepper to taste. Sauté until softened, about 5 minutes. Add the minced garlic and stir around the pan for 1 minute.
- Add beaten eggs to the sautéed veggies and stir constantly until cooked through, about 6 to 8 minutes. (I like to cook the eggs to a soft scramble, but scramble to your taste.)
- Cut each sausage half in half horizontally and then again in half vertically, creating sausage spears.
- Assemble the burritos, two at a time. To keep the tortillas from tearing as you fold, soften them first, either in the microwave between two damp paper towels for 15 seconds, or directly over a stove flame.
- Layer each softened tortilla with about 1/3 cup rice and 1/3 cup scrambled eggs. Top with two andouille sausage spears and any extras you like (such as the sliced avocado and pickled jalapeños), then sprinkle about 2 tablespoons of cheese on top. Fold the bottom half of each tortilla up and over the filling mixture, securely tuck the sides in and fold the burrito over, letting the burrito rest seam side down. Repeat with the remaining tortillas.
- Grill the burritos, two at a time. Heat a griddle pan or nonstick pan over medium heat. Spray with nonstick cooking spray. Heat each burrito seam side down until the cheese is melted and the tortilla is golden brown. Flip and grill the top of the burrito to the same golden brown.
- Wrap each burrito in foil or parchment paper. Slice down the center horizontally and enjoy!
See what other Food52ers are saying.