By Protein
Grilled Sausage and Bacon Breakfast Burrito Recipe
Ingredients
1 ea. Flour Tortilla, 12-inch
3 ea. Large Eggs
1 tbsp. Whole Milk
1 tsp. Unsalted Butter
1/4 tsp. Kosher Salt
1/8 tsp. Ground Black Pepper
1/8 tsp. Garlic Powder
3 ea. Jimmy Dean® Fully Cooked Pork Sausage Links, 3.25-inch
3 ea. Jimmy Dean® Fully Cooked Hickory Smoked Thick Bacon Slices
1/4 cup Shredded Cheddar Cheese, for the Filling
2 tbsp. Shredded Cheddar Cheese, for Grilling the Burrito
1 tsp. Canola Oil, for the Flat Top
Load a warm flour tortilla with fluffy scrambled eggs, melty cheddar, Jimmy Dean® Fully Cooked Pork Sausage Links and Jimmy Dean® Fully Cooked Hickory Smoked Thick Bacon Slices, then grill it on the flat top until golden and crispy. This handheld breakfast is hearty, portable and easy to build for a busy morning rush.
Directions
- Preheat a convection oven to 375°F and preheat the flat top grill to 350°F.
- Place frozen sausage links and bacon slices in a single layer on a parchment-lined sheet pan, keeping them in separate sections. Bake for 12 to 14 minutes, until the links are browned and heated through to an internal temperature of 165°F and the bacon is hot and crisp. The bacon may finish sooner, so remove it when hot and crisp. Hold hot.
- Whisk the eggs, milk, salt, black pepper and garlic powder until combined. Melt the butter in a nonstick pan over medium-low heat, add the eggs and gently stir until softly set with no liquid egg remaining (internal temperature of 160°F). Keep warm.
- Warm the tortilla on the flat top for 10 seconds per side, until soft and pliable. Lay it flat on a clean work surface.
- Spoon the scrambled eggs in a line down the center of the tortilla, leaving a 2-inch border at each end.
- Sprinkle 1/4 cup of cheddar cheese over the hot eggs.
- Lay the 3 sausage links side by side on top of the eggs, then lay the 3 bacon slices over the sausage, breaking them in half if needed to fit.
- Fold in both ends of the tortilla, then roll tightly from the bottom edge to enclose the filling.
- Lightly brush the flat top with canola oil and sprinkle the remaining 2 tablespoons of cheddar cheese in a strip about 3 inches by 8 inches. Place the burrito seam-side down on the cheese and grill for 2 to 3 minutes, pressing lightly, until the cheese is melted, crisp and golden and the seam is sealed.
- Turn the burrito and grill for 2 minutes more, until golden brown and heated through to 165°F.
- Slice in half on a bias and serve immediately.
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