Chicken & Apple Sausage Breakfast Burritos
25 min
|
easy
Recipe by Eunice
Introduction
This is a lighter twist on a classic breakfast burrito, with sweet apple chicken sausage, properly seasoned cheesy eggs, and tender peppers that taste big, not bland.
Perfect for busy mornings, meal prep, or a no-fuss brunch, it is hearty and portable, and the cool lettuce, juicy tomatoes, cilantro, and lime keep each bite fresh and bright.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Burritos
- 4 large flour tortillas large flour tortillas 4 ct
- 4 smoked chicken & apple sausage links smoked chicken & apple sausage links 4 ct
- 6 large eggs large eggs 6 ct
- ¼ cup whole milk whole milk 2 fl oz
- 1 Tbsp olive oil olive oil
- ½ cup onions, finely diced onion 0.5 ct
- ½ cup red bell peppers, finely diced red bell pepper 0.25 ct
- 1 cup shredded cheddar cheese shredded cheddar cheese 5 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for Fresh Toppings
- 1 cup shredded iceberg lettuce shredded iceberg lettuce 1.52 oz
- ½ cup tomatoes, diced tomatoes 0.2 lb
- ¼ cup fresh cilantro leaves, chopped fresh cilantro leaves 0.25 oz
- lime wedges (for serving) lime 1 ct (for lime wedges)
How to Make Chicken & Apple Sausage Breakfast Burritos
-
Prep and whisk the eggs
Crack the eggs into a bowl, add the milk, salt, and black pepper, and whisk until fully blended and slightly frothy.
If you like a little extra swagger, add a pinch of smoked paprika or garlic powder now.
-
Heat the pan and sauté the veg
Set a large skillet over medium heat, add the olive oil, and once it shimmers, add the onion and red bell pepper.
Cook, stirring, until softened and lightly golden, about 4 to 6 minutes, then scoot the veg to the edges of the pan.
-
Brown the sausage
Add the sliced apple chicken sausage to the center of the pan and cook until browned on both sides and heated through, about 4 to 5 minutes.
Toss everything together so the veg oils glaze the sausage.
-
Soft-scramble the eggs
Reduce the heat to medium-low, push the sausage and veg to one side, and pour the eggs into the open space.
Let them sit a few seconds, then gently sweep with a spatula until small curds form and the eggs are just set and glossy, 2 to 3 minutes.
Kill the heat so carryover finishes the eggs without drying them out.
-
Warm the tortillas
Warm tortillas directly over a low gas flame or in a dry skillet for 10 to 15 seconds per side until pliable and lightly blistered.
Stack and keep covered with a clean towel so they stay steamy and flexible.
-
Fill and roll
Lay a tortilla on a board, sprinkle some cheddar down the center, then add a scoop of the egg-sausage-veg mix.
Fold the sides in, pull the bottom edge up and over, and roll tight like you mean it.
Repeat with the remaining tortillas.
-
Toast to seal (optional but recommended)
Place burritos seam-side down in a clean dry skillet over medium heat for 1 to 2 minutes per side until the tortilla is lightly crisp and the cheese melts into a gooey seal.
-
Fresh toppings and serve
Open each burrito slightly or serve open-faced and add shredded lettuce, diced tomatoes, and cilantro.
Squeeze lime over the top right before biting for a bright snap.
Substitutions
- Chicken apple sausage -> Maple turkey sausage + diced apple
- Maple turkey sausage gives similar savory-sweet energy, and a quick handful of finely diced apple recreates that juicy pop while keeping the texture meaty.
- Cheddar cheese -> Pepper Jack or smoked Gouda
- Pepper Jack adds a gentle heat and melts smoothly, while smoked Gouda leans into the sweet apple notes with a buttery, smoky melt that feels luxe.
- Milk -> Greek yogurt or unsweetened oat milk
- A spoon of Greek yogurt makes the eggs extra creamy and tangy, and oat milk keeps things lactose-free with a neutral flavor that still tenderizes curds.
Tips
- Season smart and early
- Whisk salt into the eggs so it dissolves and hydrates proteins for tender curds instead of sprinkling it late where it beads up.
- Use heat like a pro
- Cook the veg and sausage on medium for color, then drop to medium-low for eggs so they stay custardy instead of dry.
- Create a moisture barrier
- Lay cheese down first so it melts into the tortilla and keeps steam from sogging out your wrap.
- Warm tortillas properly
- Heat until flexible and lightly blistered, then keep them stacked in a towel so they roll tight without cracking.
- Roll with tension
- Tuck the sides in, pull the bottom over with a firm grip, and keep it taut as you roll so fillings stay in their lane and slices look clean.
- Make-ahead like a champ
- Skip the fresh toppings, cool burritos, wrap in foil, place in a glass container, and refrigerate up to 3 days or freeze up to 2 months for quick breakfasts.
Nutrition Facts *
| Energy | 806 | kcal |
|---|---|---|
| Protein | 44 | g |
| Total Fat | 48 | g |
| Carbohydrates | 49 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the eggs from turning rubbery?
- Cook them on medium-low heat and pull them off the burner just before they look done so residual heat finishes them glossy.
- My tortillas keep tearing; what am I doing wrong?
- They are either cold or overstuffed, so warm them until pliable and use less filling with a tighter roll.
- Can I make these spicy without overpowering the apple sausage?
- Yes, use Pepper Jack and a light drizzle of hot sauce or a pinch of chili flakes in the eggs so the heat stays balanced.
- How do I reheat a make-ahead burrito so it is not soggy?
- Reheat wrapped in foil at 350 F for 15 to 20 minutes, then unwrap and toast a minute per side in a dry skillet to crisp the exterior.
- What if my filling is watery from tomatoes or lettuce?
- Add fresh toppings at the end right before serving and pat tomatoes dry so their juices do not soak the tortilla.
Serving Suggestions
These burritos love a spoon of salsa verde or a quick chipotle-lime crema, which plays up the sweet sausage while giving a smoky kick.
Pair with crispy skillet hash browns or sliced citrus, and if it is a weekend flex, pour cold brew or warm spiced apple cider to keep the apple theme humming.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
