Tomatillo Breakfast burritos

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I love to get uncooked tortillas from Walmart, and cook them up myself when I’m meal planning. These tortillas have that chewy texture like from Chipotle, and they don’t get soggy in the fridge. 


Ingredients for the filling: 

  • 14 eggs, beaten (I like Fit Hen brand)
  • 1 pound turkey sausage
  • 1 jar Mezzetta tamed jalapeño peppers, sliced
  • 1 jar Tostitos Tomatillo Salsa
  • 1 pound shredded sharp cheddar cheese 
  • 1 pound of portobello mushrooms
  • 2 red onions
  • 2 tbsp EVOO for sautéing the onions
Ingredients for the tortillas:
  • 1 package jalapeño flavored Tortilla Land tortillas, 16 count. 
Directions for the filling:
  1. Crack the eggs into a large bowl, and beat them well. 
  2. Cook until scrambled in the Always Pan, or your favorite skillet. 
  3. Transfer eggs to a 4 quart glass storage container. 
  4. Add the sausage to the same pan, and cook until browned. 
  5. Transfer to the bowl with the eggs. 
  6. Rinse, mushrooms. Separate the stems from the caps. Slice the caps, then slice the stems, and place them all in the same pan. 
  7. Cook on high, stirring often, until done. Transfer to the bowl with sausage and eggs. 
  8. Peel, trim and dice the onions.
  9. Add 2 tbs of EVOO to the same pan, and add the onions. Reduce heat to medium low, and cook until caramelized, stirring often. 
  10. Transfer to bowl with sausage, eggs, and mushrooms. 
  11. Add cheese, jalapeños (drained), and tomatillo salsa. Stir well. 
Directions for the tortillas:
  1. In the same pan, over medium heat, place 1 tortilla into the pan, and set a timer on your stove for 2 minutes. 
  2. Set another timer on your microwave for 1 minute. 
  3. When the microwave timer goes off, flip your tortilla. 
  4. When the stove timer goes off, transfer tortilla to a plate. 
  5. Repeat steps 1 through 2. 
  6. Fill your cooked tortilla with 2 heaping tbsp of filling, and roll it up (see video if necessary). 
  7. Repeat steps 1 through 6 until all 16 of your breakfast burritos are done. 


I usually have 5 cups of filling left, which I transfer to 5 individual storage containers, and just eat them as bowls. 








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