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Breakfast Sausage Avocado Burritos are loaded with sausage, eggs, tomato, and rice and drizzled in a sriracha mayo dressing. These will become a new favorite breakfast that will blow your tastebuds away!
I made you a new breakfast recipe that you have got to try. Seriously these breakfast sausage avocado burritos are going to become your new BFF. They are going to take your boring breakfast routine to the next level and make your tastebuds do a happy dance. They are loaded up with so many delicious ingredients and one of my all time favorites, avocado. I have been craving avocado like crazy this pregnancy and so whenever avocado is involved I can’t wait to eat it! I also love the sausage from Jones Dairy Farm that added such amazing flavor to these burritos.
For this recipe I used Jones Dairy Farm All Natural Pork Breakfast Sausage Roll . It is made with only four ingredients, it is all natural, and Certified Gluten-Free. The Jones Family have been using the same recipe for 128 years and their quality can’t be beat. It is my number one choice when I am creating a delicious breakfast recipe.
Everything inside of these hearty breakfast burritos are amazing. Filled with sausage, eggs, tomato, flat leaf parsley and rice these will keep you full and going all morning long. The flavor and texture combination went together perfectly and our family couldn’t get enough!
You are going to love the addition of the sriracha mayo dressing!! Holy cow it is incredible. It adds big bold flavor and provides the perfect finishing touch. It brings in just a bit of heat and tons of flavor to these hearty burritos.
Don’t settle for a boring breakfast when you can make these breakfast burritos! They are easy to assemble and will be a breakfast that your entire family will love!
The All Natural Roll Sausage is available in the freezer section of fine retailers nationwide. Additionally, the company just launched a NO Sugar version of the product!
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Breakfast Sausage Burritos
Ingredients
- 12 ounces pork breakfast sausage
- 1 cup diced red bell pepper about 1 whole pepper
- 4 burrito-sized flour tortillas
- 4 large eggs
- ¼ cup milk
- salt to taste
- ground black pepper to taste
- ¼ chopped fresh parsley
- ½ cup sliced green onions
- 1 cup diced avocado about 1 large avocado
- 1 ¼ cup cooked white rice
- ½ cup mayonnaise
- 2-3 tablespoons sriracha
Instructions
- In a large skillet over medium-high heat, cook and crumble 12 ounces pork breakfast sausage until browned and cooked through, with no pink remaining.
- Add 1 cup diced red bell pepper and cook for 1-2 minutes before removing the skillet from the heat and draining off the fat. Divide the sausage mixture evenly between 4 burrito-sized flour tortillas.
- In the same skillet, add 4 large eggs and ¼ cup milk and season with salt and ground black pepper to taste. Scramble the eggs over medium-low heat to your desired doneness before dividing them between the 4 tortillas.
- Divide ¼ chopped fresh parsley, ½ cup sliced green onions, 1 cup diced avocado, and 1 ¼ cup cooked white rice evenly between the 4 tortillas.
- In a small bowl, whisk together ½ cup mayonnaise and 2-3 tablespoons sriracha and season with salt and pepper. Drizzle as much of the sauce as you would like on each tortilla before wrapping them up into burritos. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was sponsored by Jones Dairy Farm. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.
More delicious breakfast ideas made with Jones Dairy Farm Products:
Canadian Bacon French Toast Kabobs
Breakfast Pitas with Chicken Sausage
Skillet Maple Bacon Cinnamon Roll
I’ve been making my own version for years. Idice califlower and saute it. Cook down till no fluid left, Add Italian turkey sausage and cook, Add the avocado and then the eggs. Dont overcook or you will separate the avocado oil from the avocados. Add rated cheddar cheese and take off heat, Mix the cheese in. I wrap them in the low carb flower tortias and individually wrap in plastic wrap and place in freezer bags and freeze. Take out several at a time and keep in frig and microwave. I make up a large batch making between 25 and 30.
Have made this twice now. Love it! Thank you!
These look amazing! Do you know how well they would freeze? I’m unsure because of the avocado.
I would leave out the avocado and add them when you are reheating them if you have time. Hope you enjoy these!! XOXO
hey girl- these look amazing!