Salsa Scrambled Egg Sausage Burritos

Today is National Chinese Take Out Day. And guess what we are actually going to do for the first time ever on National Chinese Take Out Day? We’re ordering Chinese Food! Surprise!

It’s also the 31st Sunday in Ordinary Times. The church year is winding down. Before we know it, we’ll be celebrating Christ the King Sunday, the last Sunday of Ordinary Times before the start of Advent and the new Church Year.

When I was a teenager, every Sunday was the same. First there was church, then breakfast burritos. I hurried to get out of my Sunday clothes, and dashed over to the house down the street. They were the only Protestants in our Irish-Mexican-Filipino Catholic neighborhood. Transplants from the great state of Texas. And their mom made the best, hottest, messiest Chorizo and Egg Burritos around. I cannot have a burrito on Sunday without thinking of that family. Thelma, the mother, was Maude aka Bea Arthur – from her height all the way down to the style of clothes she wore. And she was opinionated just like Maude. Thelma made the burritos just for her girls, four of them ranging in age from adult to grammar school age. The boys, she said, could make their own breakfast as it wasn’t a woman’s job to wait on the men folk. Yeah, she was something right out of the 60s revolution.

Gosh, I miss her. Thelma passed a few years back. I did get to visit with her once before she died. Even now, I cannot help but smile for she was as cantankerous as always, in a good way.

These burritos have a bit of a kick from the salsa and peppers, without that fire only good Chorizo can provide. Great on a Sunday morning after church or just about any time. Enjoy!

Salsa Scrambled Egg Sausage Burritos
6 Burrito Size Flour Tortillas
Cooking Spray as needed
10 Fully Cooked Breakfast Link Sausages
1 small Green Bell Pepper
1 Red Jalapeno Pepper
3 tablespoons Hot Salsa
8 Eggs
Salt to taste
Black Pepper to taste

Spray tortillas lightly with cooking spray. Warm in a tortilla pan until soft and pliable. Keep warm until ready to fill.

Place sausages in a skillet with a couple of tablespoons water. Cover and gently warm over medium heat for about 5 minutes. While the sausages warm, core and dice the peppers, set aside.

When the sausages are ready, dice into small pieces and set aside.

In a large skillet, sauté peppers until just beginning to soften. Add eggs, let cook for just a minute. Add diced sausage, scramble into the eggs. With a slotted spoon, drain salsa of excess liquid. Add to the skillet. Scramble salsa into the eggs. Continue to cook until eggs are cooked through but not too dry. Remove skillet from heat during the final few minutes of cooking to better control finished eggs.

Working with one tortilla at a time, fill with egg mixture. Wrap tortilla around the egg filling to create a breakfast burrito. Place on the tortilla pan to lightly grill. Keep warm until ready to serve.

Great for breakfast on the go, or as part of a complete meal with potatoes as a side.

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In you, Lord, I have found my peace