Hearty Breakfast Burritos with Homemade Pork Sausage and Bacon

Ingredients

• 1 pound Thick‑Cut Bacon (cut into 1‑inch pieces after cooking)
• 3 medium Potatoes (peeled and cut into Wendy’s‑style fry strips)
• 1 Red Bell Pepper (seeded and cut into uniform dice)
• 1 Green Bell Pepper (seeded and cut into uniform dice)
• 2 Yellow Onion (roughly chopped to match pepper size)
• 4 stalks Green Onions (chopped, green tops only)
• 2 tablespoons Olive Oil (generous drizzle for vegetables)
• to taste Salt (for potatoes and vegetables)
• to taste Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 1 pound Ground Pork (92% lean, 8% fat (e.g., 928))
• 4 Garlic Cloves (2 for sausage, 2 for sauce)
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Sage
• 2 teaspoons Fennel Seeds
• 3 tablespoons Maple Syrup
• 18 Eggs (large, room temperature)
• 0.33 cup Whole Milk (adds fluff to eggs)
• 2 tablespoons Unsalted Butter (for scrambling eggs)
• 0.5 cup Mayonnaise
• 0.5 cup Sour Cream
• 2 tablespoons Calabrian Chilies (chopped, packed)
• 1 tablespoon Sun‑Dried Tomatoes (finely chopped)
• 1 tablespoon Lime Juice (freshly squeezed)
• 2 cups Monterey Jack Cheese (shredded)
• 2 tablespoons Imitation Chives (for garnish)
• 10 Large Flour Tortillas (12‑inch, high‑quality, fresh if possible)
• 1 roll Parchment Paper (cut to size for wrapping burritos)

Instructions

1. Bake Bacon

   Lay the bacon strips in a single layer on a baking sheet, avoiding overlap if possible. Place the sheet in a cold oven, then set the temperature to 400°F and bake.

   Time: PT20M

   Temperature: 400°F

2. Prep Vegetables

   While the bacon cooks, chop green onions, cut potatoes into Wendy’s‑style fry strips, dice red and green bell peppers, and roughly chop yellow onions to match the pepper size.

   Time: PT15M

3. Season & Roast Veggies

   Toss the chopped vegetables with a generous drizzle of olive oil, salt, black pepper, garlic powder, and smoked paprika. Spread on a sheet, cover loosely with foil, and bake at 400°F for 30 minutes. Remove foil and continue baking until vegetables are golden and tender, about 20‑30 minutes.

   Time: PT55M

   Temperature: 400°F

4. Chop Cooked Bacon

   When bacon is done, transfer to a cutting board and roughly chop into bite‑size pieces.

   Time: PT5M

5. Make Homemade Sausage

   In a large bowl combine ground pork, 2 minced garlic cloves, 1 tsp dried thyme, 1 tsp dried sage, 2 tsp fennel seeds, a pinch of salt, a pinch of black pepper, and 3 tbsp maple syrup. Mix thoroughly by hand until the mixture is sticky, then let rest.

   Time: PT5M

6. Rest Sausage Mixture

   Cover the bowl with plastic wrap and let sit while you finish other prep.

   Time: PT15M

7. Whisk Eggs

   Crack 18 eggs into a large bowl, add 1/3 cup whole milk, and whisk until fully combined. Do not season yet.

   Time: PT5M

8. Prepare Calabrian Sauce

   In a blender or food processor combine ½ cup mayonnaise, ½ cup sour cream, 2 tbsp chopped Calabrian chilies, 1 tbsp finely chopped sun‑dried tomatoes, 2 minced garlic cloves, 1 tbsp lime juice, and a pinch of salt. Blend until smooth.

   Time: PT5M

9. Scramble Eggs

   Heat a non‑stick skillet over medium heat, melt 2 tbsp unsalted butter, then pour in the whisked eggs. Using a spatula, gently pull the eggs across the pan, repeating until soft ribbons form and the eggs are just set (about 4 minutes).

   Time: PT4M

10. Cook Sausage

    Increase heat to medium‑high, add a spoonful of rendered bacon fat to the same skillet, then add the rested sausage mixture. Flatten into a patty, sear 3‑4 minutes per side, then break into bite‑size pieces and cook until fully browned.

    Time: PT8M

11. Warm Tortillas

    Place the large tortillas on the oven rack (or a dry skillet) and warm for 30‑40 seconds until pliable.

    Time: PT1M

12. Assemble Burritos

    Lay a warm tortilla flat. Layer roasted potatoes/onions/peppers, scrambled eggs, chopped bacon, crumbled sausage, shredded Monterey Jack, a drizzle of Calabrian sauce, and a sprinkle of imitation chives. Fold sides in, roll tightly, and place seam side down in the skillet.

    Time: PT10M

13. Crisp Burrito Seams

    In the skillet over medium heat, press the burrito seam side down for 1‑2 minutes until golden, then flip and crisp the other side. Remove and let rest briefly.

    Time: PT4M

14. Wrap for Storage

    Wrap each burrito in parchment paper, folding the ends inward and sealing tightly. Store wrapped burritos as described in the storage section.

    Time: PT5M

Nutrition Facts

Calories

610

Protein

30g

Carbohydrates

55g

Fat

30g

Fiber

5g

Ingredient Substitutions

• Instead of Thick‑Cut Bacon: Turkey bacon
• Instead of Potatoes: Sweet potatoes
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Green Bell Pepper: Red bell pepper
• Instead of Yellow Onion: white onion
• Instead of Green Onions: chives
• Instead of Olive Oil: vegetable oil
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Garlic Powder: fresh minced garlic
• Instead of Smoked Paprika: regular paprika
• Instead of Ground Pork: ground turkey
• Instead of Garlic Cloves: garlic powder
• Instead of Dried Thyme: fresh thyme
• Instead of Dried Sage: fresh sage
• Instead of Fennel Seeds: anise seeds
• Instead of Maple Syrup: honey
• Instead of Eggs: egg whites only
• Instead of Whole Milk: half‑and‑half
• Instead of Unsalted Butter: olive oil
• Instead of Mayonnaise: Greek yogurt
• Instead of Sour Cream: Greek yogurt
• Instead of Calabrian Chilies: red pepper flakes
• Instead of Sun‑Dried Tomatoes: regular tomatoes
• Instead of Lime Juice: lemon juice
• Instead of Monterey Jack Cheese: cheddar
• Instead of Imitation Chives: fresh chives
• Instead of Large Flour Tortillas: flour wraps
• Instead of Parchment Paper: foil

Equipment Needed

• Baking Sheet
• Aluminum Foil
• Oven
• Cutting Board
• Chef's Knife
• Bench Scraper or Spoon (optional)
• Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Whisk
• Non‑Stick Skillet
• Spatula
• Tongs (optional)
• Parchment Paper

Critical Steps — Do Not Skip

• Cooking bacon from a cold oven to render fat evenly.
• Covering roasted vegetables with foil for the first 30 minutes.
• Resting the homemade sausage mixture before cooking.
• Scrambling eggs gently to achieve a ribbony texture.
• Sealing the burrito seam on the skillet to prevent unraveling.

Chef Tips from the Video

• Starting the bacon in a cold oven yields the most even render.
• Use a bench scraper to toss the roasted veggies directly on the sheet—fewer dishes.
• For extra flavor, add a pinch of smoked paprika to the sausage mixture.
• If you like extra heat, increase Calabrian chilies or add a dash of hot sauce to the sauce.

Troubleshooting

Storage

Refrigerator: Wrap burritos tightly in parchment and store in an airtight container for up to 3 days.

Freezer: Freeze wrapped burritos on a tray, then transfer to a zip‑top bag; keep for up to 2 months. Reheat directly from frozen.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the potatoes and peppers a day ahead; reheat before assembly.
• Prepare the sausage mixture and let it rest overnight for deeper flavor.
• Blend the Calabrian sauce and store in the fridge for up to 5 days.