Breakfast Burrito Crunchwrap Copycats

• 4 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/4 cup salsa
• 4 8-inch tortillas
• 1/2 cup refried beans
• 1/2 cup cooked crumbled breakfast sausage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1/4 cup shredded lettuce
• Optional: hot sauce

Steps

1. 1 Whisk eggs, salt, and pepper in a bowl.
2. 2 Heat oil in a skillet over medium heat. Add onions and bell peppers, cook until softened.
3. 3 Add egg mixture to skillet, scrambling until just set. Stir in cheese and remove from heat.
4. 4 Spread a thin layer of refried beans on each tortilla.
5. 5 Divide scrambled eggs and sausage among tortillas.
6. 6 Add a spoonful of salsa and a sprinkle of lettuce to each.
7. 7 Fold sides in and roll up each tortilla tightly.
8. 8 Heat a bit more oil in a skillet, cook each burrito seam-side down until golden brown on all sides.
9. 9 Serve immediately with extra salsa and optional hot sauce.

Equipment

• Skillet
• Spatula

Variations

• Add avocado slices for a creamy touch.
• Substitute sausage with crispy bacon bits.

Substitutions

• Use spinach in place of bell peppers for a greener option.
• Swap cheddar cheese with Monterey Jack for a different flavor profile.

Pairings

• A zesty orange juice
• A steaming cup of coffee

Nutrition

Tips

• Warm tortillas before filling to make them more pliable.
• Customize with your favorite breakfast fillings!

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freeze wrapped individually in plastic wrap for up to 1 month. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with fresh fruit for a balanced breakfast.
• Pair with a side of hash browns for extra crunch.

FAQ