Breakfast Burritos
Ingredients: 24 Tortillas, Corn/Wheat, small
- 500gItalian Sausage, casings removed, freeze then chop in a food processor
- 50 gButter, browned
- 23 gOlive Oil
- 1Red Finger Chili, finely chopped
- 1Red Pepper, finely chopped, drained
- 1Onion, finely chopped
- 5 clovesGarlic, crushed
- 60 mlWhite Wine
- 5 extra largeEggs, beaten
- 10 dropsTabasco Sauce
- 12 gSriracha Sauce
- 150gCheddar Cheese, shredded
- 24 smallCorn/Wheat Tortillas
- 3 gSalt
- 4 gPepper
- 1.3 gCurry
- 3 gGarlic Plus
- 250 ml (ish)Salsa
Method:
- Preheat oven to 190 ℃ / 375 ℉.
- In a fry pan on medium heat add Butter, allow to melt, allow to brown, 3 minutes.
- Add Olive Oil, allow to get hot. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus, saute for 5 minutes. Add in Red Pepper, lightly season with Salt, Pepper, and Garlic Plus, saute for 4 min. Add Sausage. Break up Sausage, saute for 7 minutes. Add Garlic, saute for 30 seconds. Deglaze with Wine.
- Reduce heat to medium, add Tabasco Sauce, Salt, Pepper, Curry, and Chili Sauce, mix well.
- Add Eggs, saute for 1 min, stirring constantly. Add in Cheese, saute for 2 min stirring constantly, or until Eggs are done.
- In the middle of a Tortillas, add 1 heaping tbsp of Egg, Sausage mixture, and 1 level tbsp Salsa. Fold in the sides. Then roll up the Tortillas. Place Tortillas on a cookie sheet, place in oven for 20 minutes.