Toluca Breakfast Burrito

Recipes
Written By Heather Ratliff

Description

Marrow Detroit Provisions’ Toluca Breakfast Sausage is our take on chorizo verde, which originates in Toluca, Mexico. Using traditional ingredients like tomatillos, fresh cilantro, serrano peppers, and a hint of lime; the chef-crafted flavors in our Toluca Breakfast sausage make it simple to have a Marrow quality meal at home! This breakfast burrito is easy to prepare and only uses one pan to absorb the sausage flavors into every bite… and make clean up a breeze!

 

Details

Yield: Breakfast for 4
Method: Stove Top
Total Time: 15-20 mins
Active Time: 15-20 mins

Ingredients

  • 8 oz. - Toluca Breakfast Sausage

  • 8 - Eggs

  • 2 tbsp. - Butter or Tallow

  • 10 oz. - Shredded Potatoes

  • ½ cup - Monterey Jack Cheese

  • 1 cup - Pico De Gallo

  • 4 - Large Flour Tortillas

  • Salt and Pepper to Taste

  • Hot Sauce optional

Directions

Toluca Breakfast Burrito

Stove top:

  • Remove sausage from casings, or leave them in, either works great. 

  • Heat a large non-stick skillet over medium heat. Break apart the links and cook through, extracting as much fat from the sausage as possible. Remove Toluca Breakfast Sausage and set aside.

  • Use the same pan to absorb the flavors of the sausage fat into your lightly scrambled eggs.  Melt one tablespoon of butter (or tallow) and pour the whisked eggs in. Add ½ tbs of salt and pepper. Use a spatula to keep the eggs from sticking to the pan. While eggs are still slightly runny, fold in cheese and cook until fully melted. Transfer cooked eggs to a bowl.

  • In the same pan, melt a tablespoon of butter (or tallow) over medium-high heat. Add potatoes and a ½ tablespoon of salt and pepper. Stir the potatoes occasionally so that they turn golden brown and crisp. Roughly 10 minutes.

  • Microwave the tortillas to soften them. This will make them more stretchable when rolling.

  • Assemble the burritos: Evenly distribute eggs, pico de gallo, potatoes, and Toluca breakfast sausage. Add in some extra cheese and a dash of hot sauce, and make it a party. Line everything in the center of the burrito. Fold the tortilla side closest to you over the goods and clench it all into a pouch. Fold over both sides and then roll it all over itself. Repeat with the remaining burritos.

  • Put the burrito fold side down onto your warm pan to brown and seal your burrito.

  • Eat up

Heather Ratliff
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