Sausage and Gravy Breakfast Burritos

Sausage and Gravy Breakfast Burritos

Sausage and Gravy Breakfast Burritos were served at my house this weekend when we had our former Memphis neighbors as overnight guests. What’s great about this dish is that it can be made up the night before you want to serve it, and in the morning just add the gravy and cheese to the top and bake. When you pull it out of the oven, garnish it with sliced green onions, and you have a delicious breakfast you can be proud of. And while it is cooking, you can continue to visit with your guests. I like to use the instant white gravy packets from the grocery store just for the convenience, but you could make your own if you wish. My Breakfast Strudel Bread Pudding would be the perfect accompaniment to Sausage and Gravy Breakfast Burritos.

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Sausage and Gravy Breakfast Burritos:

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Sausage and Gravy Breakfast Burritos
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

What's great about this dish is that it can be made up the night before you want to serve it, and in the morning just add the gravy and cheese to the top and bake. 

Course: Breakfast
Cuisine: Mexican
Servings: 8
Ingredients
  • 1 pound breakfast sausage
  • 2 mini sweet peppers, sliced
  • 1/2 cup chopped onion
  • 8 eggs
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup mild cheddar cheese
  • 8 medium tortillas
  • 1 package instant white gravy mix
  • 2 cups water
  • 3/4 cup colby/monterey jack cheese
  • 2 green onions, sliced
  • optional: serve with additional sour cream, salsa and/or chopped tomato
Instructions
  1. Saute the sausage, sweet peppers and onion in a large skillet over medium heat.

  2. Drain off any fat from the sausage.

  3. Return skillet to medium heat, and add the eggs, salt and pepper.

  4. Scramble the eggs until almost set.

  5. Add the sour cream to the mixture and continue to scramble slightly.

  6. Remove from heat and add the cheddar cheese.

  7. Mix well.

  8. Spoon approximately 3/4 cup of the mixture down the middle of each tortilla and roll up, placing seam side down in a 9 x 13 sprayed pan. 

  9. Adjust filling amount to accommodate the 8 tortillas.

  10. Place plastic wrap over the top and refrigerate overnight, or you can continue with the recipe.

  11. In the morning, remove from the refrigerator and let sit out to bring to room temperature if you have the time.

  12. Preheat the oven to 350 degrees.

  13. Mix the gravy mix with the water according to package directions.

  14. Spoon the gravy mixture over the casserole.

  15. Sprinkle with the colby/monterey jack cheese.

  16. Bake uncovered for 30 to 40 minutes or until hot and bubbly.

  17. Remove from oven, sprinkle with the sliced onions and serve.

 

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