Southwest Breakfast Burritos
Filled with soft scrambled eggs, melty cheese, and crispy polenta bits, Southwest breakfast burritos are the ultimate portable breakfast.
Ingredients
- 16 oz spicy breakfast sausage
- 16 oz polenta*
- 8 oz sour cream
- 1 7-oz can chipotle peppers in adobo sauce
- ½ medium white onion, chopped
- ½ bunch cilantro, stems removed and leaves chopped
- 6 roma tomatoes, chopped
- 12 large eggs
- 1 Tablespoon unsalted butter
- 1 cup (about 4 oz.) cheddar cheese, grated
- 4 large spinach tortillas
- Kosher salt & fresh cracked pepper
Instructions
- In a large nonstick pan, cook the sausage over medium heat until fully cooked, breaking up the sausage with a wooden spoon as it’s cooking until you have walnut-size pieces (smaller is okay too). Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate. Keep the rendered fat in the pan and remove from heat.
- Cut the polenta in half lengthwise, and then into quarters, lengthwise again. Cut the long pieces (you can do two at a time) into ½-inch slices. With the rendered fat in the nonstick pan, increase heat to medium high. Cook the polenta in the fat for 3-5 minutes per side, until golden brown and crispy on the outside. Salt and pepper to taste. Remove from pan and set aside.
- While the polenta is cooking, make the pico de gallo and chipotle crema. To make the pico de gallo, gently toss together the white onion, cilantro, tomatoes, and some kosher salt to taste in a medium-sized bowl and set aside. To make the chipotle crema, blend the sour cream, 2 of the chipotle peppers, 1 Tablespoon of the adobo sauce from the can, and 1/4 teaspoon of salt on low until smooth.**
- Whisk the eggs and a few pinches of kosher salt together until smooth. Wipe out your nonstick pan and let the Tablespoon of butter melt in your pan over medium heat. Once it has melted, become foamy, and the foam has subsided, add the eggs. Using a spatula, cook the eggs over medium/medium-low heat, constantly using a back-and-forth motion with a spatula against the bottom of the pan, which will create beautiful, soft, perfect folds of scrambled eggs. Cook eggs until they are a soft scramble, and remove from pan.
- Wipe pan out again and warm tortilla for 30 seconds per side over medium heat on pan. Remove tortilla from pan and and in a row down the middle of the tortilla, assemble each burrito with the following: 2-3 oz. of spicy sausage, ¼th of the crispy polenta, 1-2 Tablespoons of the chipotle crema, 2 Tablespoons of the pico de gallo, ¼th of the scrambled eggs, and ¼th cup of the cheese. Wrap the burritos up tightly, tucking the ends in, and then keeping the seam side down, gently place your burritos on the nonstick pan over medium heat for one minute. Remove from heat, cut burritos in half, and enjoy hot.
Notes
*Polenta can be found in most grocery stores in the pasta section. It’s usually sealed tightly in a log-shaped package.
**This chipotle crema is mild in heat. If you want something spicier, you can add more of the adobo sauce or chipotle peppers until the desired heat is achieved.