Easy Homemade Breakfast Burritos! 🌯
A hearty, healthy, protein-dense, and Goo-Free meal.
Today is my husband’s birthday! 🎈 🥳
Most Saturdays (when it’s not summertime and it’s still cold outside in the mornings), we get up around 6 or 6:30am (yes, we are early birds), brew a pot of loose leaf tea, put on our jammies, and read on the couch for a couple hours.
He’s been reading Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine by Robert Lustig, which is a pretty dense read with all kinds of scary stories about how ultra-processed foods are killing us. My book is a bit lighter fare, but that’s a story for another day.
Around 9:15 or so, the first stomach growled.
“So, Birthday Boy! What do you want for breakfast today?”
“Breakfast Burritos!” he said, without even the slightest pause.
“I’m on it!”
He kept on reading, and I headed for the kitchen to pull out ingredients for burritos and brew the next pot of our home-blended “Red, Black, and Cinnamon” tea (note: you can get the recipe from this comment thread).
“broccoli, poblano pepper, or Brussel sprouts?”
“Brussel sprouts!”
“two eggs or three?”
“three!”
“mushrooms or no mushrooms?”
“mushrooms!”
“want to eat inside or outside?”
“outside!”
“how’s your tea?”
“empty!”
~20 minutes later, we were hanging out on the back deck with hot and cheesy, homemade breakfast burritos, with my homemade salsa.
Yum! 😋
These images - taken while cooking this morning - should help with the assembly process (see Directions below).
Time to make it
Prep time: 5 minutes.
Cook & Assembly Time: 15-25 minutes
(depends on your heat setting and how brown you want your tortillas)Total Time: 20-30 minutes
Let’s start with the equipment you will need so that you can be ready to go.
In the kitchen
8” non-stick pan (that eggs won’t stick to) with a lid
10” non-stick pan (for melting after assembly)
large spatula to flip the eggs in the small pan, and to flip the assembled burrito
cutting board
small kitchen knife
cheese grater (do not use pre-shredded cheese with cellulose)
mushroom brush (to wash them)
small mixing bowl
fork (to mix eggs)
small spatula (to get all of the eggs out of the bowl)
Ingredients
This recipe serves 2 people, but you can just make more if you have more pans (and more people). I think a large non-stick pan might fit 3-4 of these at once to save time.
3-4 oz cooked pork sausage*
2-4 oz cooked black beans*
(2) large Brussel sprouts
(2-3) eggs ← depending upon your preference
(1-3) small white button mushrooms
(2) tortillas ← we like Stacy’s Organic Tortillas
2-4 oz shredded cheese ← depending upon your preference
* I am assuming here that the cooked pork sausage and cooked black beans were homemade previously and stored in the freezer.
Optional Ingredients
These optional ingredients could be added to spice up your meal.
Swap the pork sausage with any preferred protein, but make sure that it is already cooked due to the short prep time for this recipe
Swap the Brussel sprouts for any other vegetable. Sometimes we use Poblano peppers instead. Onions are great, too (but sauté these separately before assembly to ensure that they are cooked to preference).
Fresh jalapeno slices (to heat it up!).
Directions
Chop the Brussel sprouts into medium-fine shreds, and the mushrooms into narrow slices.
Into the small mixing bowl, break the eggs and add the mushroom slices. Mix well.
Into the 8” pan, add the pork sausage, black beans, and Brussel sprouts. Cook until the Brussel sprouts are a bright green.
Add the eggs and mushrooms to the 8” pan. Mix well, ensure that ingredients are evenly distributed, and smooth the surface to be flat. Turn down heat a little to avoid burning.
When almost done, cut the eggs mixture in the pan down the center (diameter), and flip each half to cook on both sides. (note: cutting this way fits the tortillas perfectly when assembled)
Into the 10” pan, add 2 tortillas (gently folded in half - see photos above), and 1/4 of the shredded cheese per tortilla (this is the bottom side). Do not heat, yet.
When the eggs are ready and cooked on both sides, move each half into each of two tortillas, and add the rest of the cheese (1/4 to each tortilla) on top.
Move the 10” pan to the hot burner (the 8” pan is no longer needed).
Cook until brown on one side, then flip and cook again until the other side is brown and the cheese is melty.
Serve on warmed plates with salsa!
Additional Tips
I prefer to cook the assembled burritos on a medium-higher burner setting to get the tortillas browned without overcooking the cheese and other ingredients. Just be careful to monitor them as they could burn faster than you think, and not all cook-tops heat in the same way.
Did you try this recipe?
I’d love to hear your opinion and if you make any changes!
If you’re not sure about a specific ingredient and want to learn more about whether it qualifies as Goo, leave a comment or reach out and ask me!
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(a Goo-Free coffee, of course!)