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