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World Breakfasts: Breakfast Burrito

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World Breakfasts: Breakfast Burrito


When we think of American breakfast, pancakes with maple syrup and bacon or scrambled eggs or Lucky Charms cereal are all things that come to mind. In truth, most Americans don’t have time to sit down on a morning and enjoy any of these things. Breakfast is usually eaten on the go instead – in the car, on the train or on the walk to work. There are some great portable breakfast options: bagels, muffins, Danish’s and doughnuts – all served with coffee – are popular choices. Our favourite, though, is the breakfast burrito.

Burritos are the most versatile breakfast meal choice there is. While eggs are at the heart of every recipe, there are so many fillings and combinations of fillings that can be crammed into a tortilla that they never become boring. This week’s world breakfast recipe is a classic one, but is very much the tip of the iceberg in terms of what’s possible with a morning burrito.

After you’ve sampled this sausage, egg and potato filling, check out this great post by Today Food with seven breakfast burrito recipes that can be made with minimum fuss. 

Sausage, Egg & Potato Burrito 

What you’ll need:

2 (8” round) flour tortillas

3 eggs, scrambled

2 sausages, sliced and diced

1 large white potato, baked and cut into chunks; or 220g of frozen potato chunks, thawed

1 tomato, diced

115g green chillies, chopped (optional)

¼ onion, sliced

30g Monterey Jack cheese, grated

1 tbsp milk

1 ½ tbsp butter

1 ½ tbsp vegetable oil

Salt and pepper to taste

What you’ll need to do:

If you’re using a white potato, you’ll need to bake it for around 45-60 minutes, until fork tender.  Do this first, before carrying on with the rest of the recipe.

1. Put a pan over low heat and heat the oil and butter. Meanwhile, set the grill to a medium heat and cook the sausages for 6-12 minutes, turning every few minutes.

2. Beat the eggs and milk in a bowl. Add a drop of water to the pan; if it sizzles, the pan is hot enough to add the potatoes, onion, tomato and chillies. Stir and pour in the eggs.

3. Stir the contents of the pan until the edges of the eggs begin to cook (but remain soft) and the potatoes begin to brown. Add the salt and pepper and continue to stir. 

4. Slice the sausages in half lengthways and dice. Add to the sausage pieces to the pan and stir so that they incorporate with the rest of the egg mixture. 

5. Microwave the tortillas in 30-second bursts until they are warmed through. Divide the egg mixture between the two tortillas, placing it on the lower third. Sprinkle on the cheese.

6. Fold up the bottom of the tortillas to cover the filling. Fold in the sides, roll tightly and serve. 

When we think of American breakfast, pancakes with maple syrup and bacon or scrambled eggs or Lucky Charms cereal are all things that come to mind. In truth, most Americans don’t have time to sit down on a morning and enjoy any of these things. Breakfast is usually eaten on the go instead – in the car, on the train or on the walk to work. There are some great portable breakfast options: bagels, muffins, Danish’s and doughnuts – all served with coffee – are popular choices. Our favourite, though, is the breakfast burrito.