Ultimate Breakfast Burritos

It’s the variety of textures in this breakfast burrito that makes it an ultimate experience

READY IN: 30 to 60 minutes (most items can be prepped ahead of time, see notes)

SERVES: 5

INGREDIENTS:

1 (16oz) Package of Jimmy Dean Breakfast Sausage*
1 (8oz) Package of Chorizo*
10 Eggs
5 Tablespoons Butter, cut into ½ inch cubes
1 Orange Bell Pepper**
1 Green Bell Pepper**
1 Red Bell Pepper**
1 Teaspoon Cumin**
1/4 Teaspoon Chili Powder**
Fresh Chives
Fresh Cilantro

1/2 Red Onion***
2 Carrots***
1 pickling cucumber***
1 Cup Warm Water***
2 Tbsp Sugar***
½ Teaspoon Salt***
½ Cup Apple Cider Vinegar***
1 Sprig Fresh Dill***
1 Garlic Clove***
1 tsp Peppercorns, Whole***

DIRECTIONS:

1. Wash, peel and julienne your carrots, cucumber, and onion. Place them in a container with the warm water, vinegar, dill, sugar, garlic clove and peppercorns, allow these to sit for about 30 minutes while you prepare the rest of the components***
2. Top and Tail your peppers, remove the seeds and any large bits of membrane then slice into long-thin strips
3. Combine bell pepper strips in medium mixing bowl then drizzle olive oil over the top, enough to coat, and finally sprinkle in Sugar, ¼ tsp salt, 1/4 tsp Chili Powder, 1 tsp Cumin, 1 tsp Cilantro while tossing to coat the peppers and onions. Cook the peppers in skillet over medium-low heat, stirring them every so often**
4. In a separate skillet combine the sausage and chorizo with cumin and chili powder. Add salt and pepper to taste. Cook until nicely browned, drain off the fat then put sausage-chorizo into a mixing bowl and toss with grated parmesan and lime zest. Set aside. In a separate mixing bowl whisk eggs until homogenous and then pour into skillet over medium low heat. Dot the pan with the 5 tbsp of butter. Salt and pepper to taste. Stir gently and slowly as the mixture cooks. Once cooked move off the heat and add in your fresh chives and/or cilantro*
5. Assemble your dream breakfast burrito: meat, eggs, peppers, and some pickled veggies. ****Of course, cheese is always a tasty accompaniment, if desired.

NOTE: *The sausage and chorizo can be prepared 1 to 3 days ahead, rewarm for assembly and service

**The peppers can be prepared 1 to 3 days ahead, rewarm for assembly and service

***The pickled veggies can be prepared 1 to 3 days ahead, leave them cold for a nice crispy crunch element

****You can easily prepare these burritos in bulk, wrap them first in aluminum foil then again in plastic wrap and store together in Ziploc bag in freezer for up to 3 months, rewarm by unwrapping completely then re-wrapping with a paper towel and microwaving for 60 seconds to 75 seconds or alternatively you can just remove the plastic wrap leaving the aluminum foil and reheat in toaster oven / oven at 350 degrees F for 30-40 minutes

>>You can even give new life to a batch of frozen burritos by turning them into a mock enchilada breakfast bake by unwrapping your frozen burritos, laying them side by side in a baking dish, smothering with red or green enchilada sauce then cover the dish with aluminum foil and bake at 350 degrees F for 30 to 40 minutes until completely warmed through. Uncover the dish and sprinkle in a sinful amount of cheese or queso and return to the oven for another 5 to 10 minutes. Serve with extra pickled veggies and fresh herbs.