Save It A festive twist on classic breakfast burritos, featuring scrambled eggs, sausage, roasted potatoes, melty cheese, and tangy kimchi for a vibrant holiday brunch.
I first made these burritos for Christmas morning when my family wanted something exciting yet comforting. The burst of flavors from the kimchi and sausage brought big smiles to our table!
Ingredients
- Large eggs: 4, for creamy scrambled eggs
- Breakfast sausage: 200 g (7 oz), casing removed, savory protein
- Potatoes: 2 medium, diced for roasting
- Red bell pepper: 1 small, diced for sweetness
- Yellow onion: 1 small, diced
- Kimchi: 1 cup, drained and chopped, tangy crunch
- Cheddar cheese: 1 cup (100 g), shredded for melty texture
- Flour tortillas: 4 large, for wrapping everything
- Olive oil: 2 tbsp, divided for roasting and sautéing
- Salt and black pepper: to taste
- Smoked paprika: 1/2 tsp, smoky touch for potatoes
- Fresh cilantro: 2 tbsp, chopped (optional garnish)
- Avocado: 1, sliced (optional garnish)
- Salsa or hot sauce: to serve (optional)
Instructions
- Roast the potatoes:
- Preheat oven to 200°C (400°F). Toss diced potatoes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping midway, until golden and tender.
- Sauté vegetables:
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and red bell pepper, cooking 3–4 minutes until softened.
- Brown sausage:
- Add sausage to skillet, breaking it up. Cook until browned and cooked through, about 5–6 minutes. Drain any excess fat.
- Scramble eggs:
- Push sausage mixture to the side. Crack eggs on the other side, season, and scramble gently until just set. Mix together with sausage and vegetables.
- Prepare tortillas:
- Warm tortillas in a dry pan or microwave until soft and pliable.
- Assemble burritos:
- Layer roasted potatoes, egg-sausage mixture, cheese, and kimchi onto each tortilla. Top with cilantro and avocado if desired.
- Fold burritos:
- Fold in the sides, roll up tightly, and optionally toast seam-side down for 1–2 minutes in a skillet for crispness.
- Serve:
- Enjoy with salsa or hot sauce.
Save It Sharing these burritos became our Christmas tradition, with everyone helping to fill and roll. The bright colors and flavors bring out lots of laughter together.
Pairing Suggestions
Serve with a sparkling mimosa or a light lager to balance the tangy kimchi and rich cheese filling.
Prep & Storage Tips
Cool room temperature burritos can be wrapped and stored in the fridge for up to 2 days. Reheat gently in a skillet for best taste.
Nutrition
Each burrito packs about 520 calories with a good balance of protein and carbs for a satisfying breakfast.
Save It Make your holiday morning memorable with these bold burritos. The flavor combo is sure to become a brunch favorite!
Common Questions About Recipes
- → How should I roast the potatoes for best texture?
Toss diced potatoes with olive oil, smoked paprika, salt, and pepper before roasting at 200°C (400°F) for 20–25 minutes, flipping halfway for even crispiness.
- → Can I substitute the sausage for a plant-based alternative?
Yes, replacing sausage with sautéed mushrooms or plant-based sausage works well and maintains delicious flavor and texture.
- → What does kimchi add to these burritos?
Kimchi contributes a tangy, spicy note that brightens flavors and adds a vibrant twist to the classic savory ingredients.
- → Is it necessary to toast the burrito after assembling?
Toasting seam-side down in a skillet for 1–2 minutes crisps the exterior and helps keep the burrito securely rolled but can be skipped if preferred.
- → What sides or drinks pair well with these burritos?
Light sparkling mimosas, lagers, or fresh salsas complement the bold flavors and balance the richness of the filling.