Prep: 20 Mins Cook: 6 Mins
A delicious on-the-go breakfast sandwich.

Daybreak Burrito


  • 1 tablespoon butter
  • 1/4 cup chopped onion
  • 1/4 cup ORTEGA Diced Green Chiles, drained
  • 6 eggs
  • 2 tbls. water
  • 1/2 cup hot Italian sausage, cooked and drained
  • 6 (.75-oz.) slices deli jalape


Melt butter in 10-inch nonstick skillet until sizzling; add onion. Cook over medium heat until onion is softened (3 to 5 minutes). Stir in chiles.

Meanwhile, combine eggs and water in medium bowl. Beat with wire whisk until well mixed. Pour eggs into skillet; sprinkle with sausage. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, until eggs are set (3 to 5 minutes).

For each serving, place ½ slice cheese in center of warm tortilla. Spoon 1/3 cup eggs over cheese; spread with 1 tablespoon picante sauce. Sprinkle with 1 teaspoon cilantro; top with ½ slice cheese. Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling. Repeat with remaining ingredients.
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