Breakfast Burritos with Homemade Taco Sauce
Perfect for a busy breakfast at home or on the go! These breakfast burritos are delicious and versatile.
Tired of cold cereal for breakfast? Try a breakfast burrito! Soft, warm tortilla shells filled with your favorite breakfast tastes. Dunk them in a homemade tangy taco sauce for the finishing touch.
Ingredients Needed:
- Soft tortilla shells
- Crumbled breakfast sausage
- Eggs
- Hash browns
- Cheddar cheese sauce
- For Taco Sauce:
- Tomato sauce
- Water
- Sugar
- Dried Spices: Cumin- Onion powder -Garlic powder – Chili powder- Paprika- Red pepper flakes
These are totally versatile! You can swapped out/add/subtract ingredients to fit your taste.
- Eggs: Make a tofu scramble
- Breakfast Sausage: Pork, turkey or a plant based version will all go great with these!
- Cheddar Cheese Sauce: Replace it with your favorite shredded version.
- Instead of hash browns, use tater tots or those leftover cooked potatoes in your fridge.
- Add chopped peppers, onions, tomatoes, pico de gallo or cooked chopped bacon to your mix.
Recipe Notes:
- These freeze great! Wrap your already prepared burritos in plastic wrap, then, store them in a freezer safe storage bag. They will stay good for a couple on months. When you are ready, unwrap them from the plastic wrap and heat in the microwave or oven.
- Store any leftovers ( that aren’t be froze) in a covered container or storage bag in the refrigerator. Eat them within 2-3 days.
- Same goes for the taco sauce! Store it in a covered jar/container. It will be good for about a week.
Breakfast on the Go!
Breakfast Burritos with Homemade Taco Sauce
Perfect for a busy breakfast at home or on the go! These breakfast burritos are delicious and versatile.
Ingredients
- 6 eggs
- 1 pound pork breakfast sausage
- 2 cups frozen hash browns thawed
- 12 8 inch flour tortilla shells
- 1 cheddar cheese sauce or store bought version
FOR TACO SAUCE:
- 15 ounces tomato sauce
- ⅔ cup water
- 2 tablespoons white vinegar
- 1 tablespoon ground cumin
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon sugar
- ¼ teaspoon red pepper flakes
Instructions
- In a skillet, cook breakfast sausage until no longer. Breaking apart meat and crumbling while cooking. Drain, if necessary.
- Place cooked sausage backed into skillet and add in potatoes. Break up potatoes and continue cooking until they are well combined with the sausage and heated thoroughly.
- In a bowl, whisk eggs, then, add into the same skillet. Continue cooking until eggs are scrambled and the mixture is hot and fully cooked.
- Fill each tortilla with approx 1/4 cup of filling and Top with desired amount of cheese sauce.
- Fold sides into middle of filling, then, roll tightly. Place seam side down. Continue until filling is gone.
- If freezing, wrap each burrito in parchment paper or plastic wrap. Keep wrapped burritos in a sealed freezer safe bag or container.
- When ready to eat, remove from wrapper and warm in microwave for approx a minute or until heated throughout.
FOR TACO SAUCE:
- Add ingredients into a saucepan and whisk until smooth. Increase heat and let mixture simmer for about 10-15 minutes or until thicken.
- Let sauce cool before serving. Keep leftover sauce in covered container in fridge. Use within 2 weeks
Notes
- Sauce adapted from All recipes
Nutrition
Calories: 283kcalCarbohydrates: 24gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 109mgSodium: 673mgPotassium: 390mgFiber: 2gSugar: 3gVitamin A: 386IUVitamin C: 6mgCalcium: 76mgIron: 3mg
Tried this recipe?Let us know how it was!
Have to say… you can't go wrong with a good breakfast burrito! Great post!
Thank you Culinary Cache!
Can you just put the sauce in the burrito before freezing instead of using as a dipping sauce?