Breakfast Burrito


By June Hersh
The Kosher Carnivore

Nothing says good morning like starting your day with skillet seared spicy sausage, freshly scrambled eggs and authentic refried beans all wrapped up in a flour tortilla blanket.

Side Note: Homemade salsa is fast and easy and oh so delicious spooned over the burrito. By making it yourself you control the heat and the chunky factor. (See pages 256-257)
Behind the Counter: You'll want to buy sausage that easily crumbles and has a slight kick, such as chorizo.


¼ pound chorizo sausage
2 eggs, beaten
¼ cup canned refried beans, seasoned with a pinch of cumin and a pinch of smoked paprika
1 medium 10-inch flour tortilla
Salsa, store bought or homemade, optional
Chopped cilantro leaves, optional garnish


In a small skillet, cook and stir the crumbled sausage, over medium heat for a few minutes, until it lightly browns and renders its fat; don't overcook; you don't want to dry it out. Remove the sausage with a slotted spoon and reserve. In the same pan, scramble the eggs, using the sausage fat to cook the eggs. Season the eggs with salt and pepper, reserve. Wipe the pan clean and quickly heat the tortilla, about 15 seconds on each side.


NP-For a non-parve presentation, add your favorite cheese to either the eggs, or sprinkled on top of the finished tortilla. Queso fresco is a good match for the burrito.

Yields 1 breakfast burrito
Start to finish Under 15 minutes

Recipe: Kosher, meat, breakfast, brunch

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