Epicurious member and Maine resident Jesse Wakeman first made this ultimate breakfast burrito when he was in fifth grade. It’s fast (under 20 minutes), tasty, and simple to make. To warm the tortillas, arrange them in a single layer on a baking sheet and bake in a 350°F oven until just heated through, about 30 seconds. Alternatively, wrap the tortillas loosely in a damp towel and place in the microwave on high for about 20 seconds.
Recipe information
Yield
makes 2 servings
Ingredients
Preparation
Step 1
In a medium nonstick skillet over moderate heat, heat 1/2 tablespoon oil until hot but not smoking. Add the sausage and sauté, stirring occasionally and breaking into small crumbles, until cooked through, 4 to 5 minutes. Transfer the sausage to a paper-towel–lined plate to drain.
Step 2
In a medium bowl, whisk together the eggs, salsa, 1/2 cup of cheese, garlic, and cayenne, if using, and season with freshly ground black pepper.
Step 3
Return the nonstick skillet to moderate heat and warm the remaining 1/2 tablespoon oil. Add the egg mixture and sprinkle with the cooked sausage. Using a heatproof spatula, gently scramble the mixture until the eggs are cooked through, 2 to 3 minutes.
Step 4
Divide the eggs evenly between the warmed tortillas and top each with the remaining cheese. Roll up the tortillas to form burritos, then cut them in half and serve immediately.
