Summertime Breakfast Burritos

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The heat may be weighing us down here in the south, but these summertime breakfast burritos make us feel light as a feather! Featuring Fischer & Wieser’s “Dang ‘Jang BBQ Sauce,” these tangy breakfast burritos reinvent the meaning of breakfast. Served in a whole wheat tortilla, these burritos have delicious summer okra, bell peppers, cherry tomatoes, mushrooms, spinach, eggs and andouille sausage for a nice Cajun twist. These burritos are packed full of flavor and best enjoyed in the company of those you love!
Prep Time: 10 min
Cook Time: 15 min
Serves: 4
4 medium-sized whole wheat tortillas
1 tbsp olive oil
1 Andouille sausage link, sliced
4 large eggs
1 medium orange bell pepper, diced
1 yellow onion, diced
1 cup spinach
1 cup cherry tomatoes, sliced
½ cup mushrooms, sliced
½ cup okra, sliced
½ cup shredded Colby Jack cheese (optional)
Salt & pepper, to taste
¼ tsp parsley
1.      In a medium skillet over medium-high heat, add your olive oil & andouille sausage and cook thoroughly, about 7 minutes.
2.      Drain excess fat from skillet once cooked, reserving about a tablespoon. Add your yellow onion and mushrooms in the skillet and cook about 4 minutes on medium heat. Add the remaining bell pepper, tomatoes, okra and spinach. Sauté in skillet for another 3-4 minutes until spinach is soft but not completely wilted.
3.      In a medium sized bowl, whisk together your eggs. Pour into skillet over vegetables. Season with salt, pepper and fresh parsley. Stir egg mixture to coat vegetables evenly throughout pan. Cook eggs until fluffy, about 2-3 minutes. Add your Dang Jang and whip into egg mixture.
4.      Warm up tortillas for 30 seconds in microwave. Once done, remove eggs from skillet and add cheese if desired. Assemble burritos and serve.
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