Spicy Jalanasco Breakfast Burrito with Habanero Tomato Salsa
Apr 10, 2022
Spicy Jalanasco Breakfast Burrito with Habanero Tomato Salsa
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Mexican
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Calories
580
Colorful and nutritious, these Breakfast Burritos are easy to make and are loaded with all the classic breakfast flavors: scrambled eggs, sausage, crispy hash browns, melty cheese, and vibrant tomato salsa. Just add our zingy African Dream Foods Jalanasco-Fermented Jalapeno Sauce and a dash of African Dream Foods Habanero Salt and you’ve got a truly irresistible, healthy, and filling breakfast that can be enjoyed any time of the day! You may easily double the recipe and freeze the assembled burritos for the mornings when you are on a rush and need a grab-and-go breakfast or lunch!
Dalila Tarhuni
Ingredients
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1 large tomato, diced
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1 small red onion, chopped
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1/4 cup cilantro, finely chopped
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1 jalapeno pepper, deseeded and finely chopped (optional)
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1 lime, juice only
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1/4 tsp Habanero Chili Salt, or to taste
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1/4 tsp ground cumin
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1/2 lb /227g ground sausage
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2 cups frozen shredded hash brown potatoes
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4 large eggs, lightly beaten with 2 tbsp milk
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1/2 tsp Habanero Chili Salt, or to taste
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2-3 tbsp avocado oil or other vegetable oil, or as needed
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4 large burrito tortilla wraps, warmed up
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1 cup shredded sharp cheddar cheese
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2 large avocado
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1 lime, cut into wedges
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2 tbsp Jalanasco Fermented Jalapeno Sauce, or to taste
FOR THE TOMATO SALSA:
FOR THE FILLING:
TO SERVE:
Directions
Combine tomato, onion, cilantro, and jalapeno in a bowl and toss together; season to taste with lime juice, Habanero Chili Salt, and cumin and set aside.
- Heat a large skillet over medium heat; add the sausage and cook, stirring often, until browned; transfer to a paper towel-lined plate and set aside.
Press the shredded potatoes into the skillet in a single layer, season with Habanero Chili Salt, and cook over medium-high for about 5 minutes; drizzle with a little oil, if needed, and flip over. Continue cooking until nicely browned and crispy. Transfer to a paper towel-lined plate and set aside.
- Reduce heat to medium-low; add a little oil to the skillet (if needed), and cook the eggs, stirrings gently.
To assemble the burritos, layer sausage, potatoes, eggs, and 1-2 tablespoons of salsa over each tortilla; drizzle with Jalanasco-Fermented Jalapeno Sauce to taste and top generously with the shredded cheese. Carefully roll up the burritos, gathering in the ends, and place seam side down on serving plates.
Serve with the remaining salsa, lime wedges, diced avocado and extra Jalanasco-Fermented Jalapeno Sauce on the side.
Recipe Note
- For vegan burritos, use plant-based sausage or refried beans and substitute eggs with turmeric scrambled tofu.
- If freezing, wrap the cooled burritos tightly in foil or place in a Ziploc bag and store in a freezer-safe container for up to 3 months. To reheat, microwave the frozen burrito for a couple of minutes until warmed through.
- For a smoky flavor, substitute the Habanero Chilli Salt with Smoked Chipotle Salt.
- If you prefer a spicier, hotter kick, drizzle some African Ghost Pepper Sauce over the burrito just before serving.
