Breakfast Burrito

Breakfast burrito recipe Breakfast burrito recipe

By Kevin Dundon

6 people 15 minutes 25 minutes


For the Avocado Salsa

  • 2 medium Avocado
  • 4 tbsp Coriander
  • 1 clove Garlic
  • 1 tsp Jalapeno
  • 1 medium Lime Juice
  • 1 medium Shallot
  • 2 medium Tomatoes

For the Burrito

  • 25 g Butter
  • 150 g Cheddar Cheese
  • 1 pinch Salt and Pepper
  • 4 medium Signature Tastes Free Range Corn Fed Hen Eggs
  • 300 g Signature Tastes Irish Pork Honey & Mustard Sausages
  • 100 g Signature Tastes Riojan Chorizo Cular
  • 1 tsp Smoked Paprika
  • 6 pack Tortilla Wrap


First, prepare the avocado salsa. Place the avocado, tomatoes, shallot, garlic, jalapeño, lime juice and fresh coriander in a
bowl and mix to combine. Set aside.
Preheat the oven to 200°C. Next, in a second bowl, whisk the eggs with the smoked paprika. Then, heat a pan, over medium heat and add the chorizo and sausages. Cook, stirring frequently for 4-5 minutes until coloured, break down large
lumps with the spoon if needed. Remove from the heat. In a second saucepan, add the egg mixture and the butter. Cook until scrambled, for 3-4 minutes, constantly stirring with a spoon to create scrambled eggs. Once nearly cooked, remove from the heat and season well.

To finish, build the burritos. Lay each tortilla on a work surface, spread some of the avocado salsa, spoon on the chorizo and
sausage mixture. Next add the eggs and scatter some of the grated cheese. Fold each tortilla over the filling into tucked rolls. Place on a baking tray andheat through in the oven for 5 minutes until the cheese is just melted.
Serve immediately.

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