Recipe: Grilled Breakfast Sausage Fajita Burritos
You can't be afraid of the goodness that comes in fresh bell peppers, onions and tomatoes to take on this burrito. That goes for the extra fatty sausage and high-cholesterol eggs, too. I've served this — that's right, I work too sometimes — to more than one or two tribes of buds and adventurers before, and you can surely believe that numerous patrons at Cocina de Stephens have put their lives on the line by saying something like, "Oh, no onion for me" or "No tomatoes, please."
Let's get the air cleared. You can ask for extra, you can't ask for less. I put it in a pan, cook it with love, and snuggle it in a roasted tortilla. Love people, and cook them tasty food, as the saying goes. But don't let them have a choice in the ingredients.
This recipe, or nearly any iteration of it, is my favorite camping breakfast. Hot food wrapped in a tortilla. For a large crew, this meal requires a few burners and big skillets, particularly if you're brewing up coffee — but why on earth wouldn't you bless your cohorts with steamy morning java? So, yes, this a fine one for feeding a fair sized mob of empty stomachs but is also easy to trim down to a meal for two.
- 1 lb ground sausage
- 12 eggs, scrambled
- 2 green bell peppers, diced
- 3 ripe tomatoes, diced
- 1/2 red onion, diced
- 2 jalapeños, diced (admittedly, I leave this on the side and add it on special request. Love.)
- Shredded cheese, lots and lots
- Burrito size tortillas
In a skillet, brown the sausage. Then scramble the eggs mixed with the array of diced vegetables. Once the eggs have cooked, add the cooked sausage to the skillet, and leave the burner on as low as you can.
Build burritos, not too full, top them with a lot of cheese, salsa and/or jalapeños as desired. You want juices running down your wrists as you bite in. Roll up the burritos and get ready to grill. Rolling a proper burrito is less art and more technique. Fold it in half, then fold the ends in, then flip the burrito over. Visual, how to roll a burrito >>>
Have a griddle warming on another burner. It needs to be medium hot; that is, hot but not too hot. You want to be able to leave the burritos on the griddle long enough that the heat will melt the cheese inside without burning the outside of the tortilla. The grilling action should brown the outside a bit, and seal your tortillas closed.
Short cuts and Alternatives
To make this meal easier to cook at camp, at home you can brown the sausage, dice the veggies, and scramble the eggs. All of this, or any of it, heats up in your skillet at camp easily. You can also trade the sausage for bacon strips, but I have a feeling you might be thinking of adding bacon to the sausage.
Do your truth and be happy.