California Breakfast Burrito

Prep Time
Cook Time
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"This was such a successful experiment, I just had to post it! (mostly because I have a habit of forgetting my own recipes) What makes it Californian? You may ask, welp, I wanted to make a breakfast burrito that was somewhat lighter than most, so it wouldn't require an afternoon nap afterwards, also it uses mild Anaheim chilis as opposed to the tradition New Mexican Hatch chili and contains no potatoes"

Original recipe yields 1 serving


  • Serving Size: 1 (602.9 g)
  • Calories 1040
  • Total Fat - 44.6 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 1001.8 mg
  • Sodium - 945.8 mg
  • Total Carbohydrate - 104.5 g
  • Dietary Fiber - 17.7 g
  • Sugars - 7.4 g
  • Protein - 61.3 g
  • Calcium - 364.2 mg
  • Iron - 9.7 mg
  • Vitamin C - 16 mg
  • Thiamin - 0.8 mg

Step 1

Cook turkey breakfast sausage links to desired doneness, set aside

Step 2

In a toaster/Broiler, sprinkle shredded cheese on tortilla (Cooking this is the last step, so I just keep it in there until ready)

Step 3

Chop cocktail onion(s) and green chilis and scramble egg using chopsticks (my preferred method)

Step 4

In a hot buttered pan, sauté the onion and chilis for about 30 seconds before adding the scrambled egg

Step 5

When egg is about halfway done to your liking, turn on the toaster/broiler and heat until cheese is melted and tortilla is warm

Step 6

The build: Place the sausage links end to end across tortilla (this insures every bite will have sausage and egg mix).

Step 7

Lay down the scrambled egg mix parallel to the sausage and add any extras that tickle your fancy, roll it up and toast in pan to desired crispness, or skip this step altogether.

Tips & Variations

No special items needed.