Save It A festive twist on classic breakfast burritos featuring scrambled eggs sausage roasted potatoes melty cheese and tangy kimchi for a vibrant holiday brunch.
This recipe brought together the fun of Christmas morning with my love for fusion flavors & everyone raved about the crispy potatoes and tangy kimchi. Making these burritos in our kitchen quickly became a new holiday tradition for my family.
Ingredients
- Large eggs: 4
- Breakfast sausage: 200 g (7 oz) casing removed
- Potatoes: 2 medium diced
- Red bell pepper: 1 small diced
- Yellow onion: 1 small diced
- Kimchi: 1 cup drained and chopped
- Shredded cheddar cheese: 1 cup (100 g)
- Flour tortillas: 4 large
- Olive oil: 2 tbsp divided
- Salt and black pepper: to taste
- Smoked paprika: 1/2 tsp
- Fresh cilantro: 2 tbsp chopped (optional)
- Avocado: 1 sliced (optional)
- Salsa or hot sauce: to serve (optional)
Instructions
- Roast the potatoes:
- Preheat oven to 200°C (400°F). Toss diced potatoes with 1 tbsp olive oil smoked paprika salt and pepper. Spread on a baking sheet and roast for 20–25 minutes flipping halfway until golden and tender.
- Cook vegetables:
- While potatoes roast heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add onion and bell pepper cook 3–4 minutes until softened.
- Add sausage:
- Add sausage to skillet. Break into crumbles and cook until browned and cooked through about 5–6 minutes. Drain excess fat if needed.
- Scramble the eggs:
- Push sausage mixture to one side of the skillet. Crack eggs into the other side season with salt and pepper and scramble gently until just set. Mix together with sausage and vegetables.
- Warm tortillas:
- Warm tortillas in a dry pan or microwave until pliable.
- Assemble burritos:
- Layer roasted potatoes egg-sausage mixture cheddar cheese and chopped kimchi onto each tortilla. Top with cilantro and avocado if using.
- Fold and toast:
- Fold in the sides and roll up tightly. Optionally toast each burrito seam-side down in a skillet for 1–2 minutes for a crisp finish.
- Serve:
- Serve with salsa or hot sauce.
Save It These burritos have become a cheerful go-to for our family on Christmas morning. Everyone gets involved assembling their favorites making it a hands-on and memorable breakfast.
Required Tools
Baking sheet large skillet mixing bowls knife and cutting board spatula
Allergen Information
Contains eggs milk (cheese) gluten (tortillas) soy (possible in sausage or kimchi). Always check ingredient labels for seafood soy and gluten if serving guests with allergies.
Nutritional Information
Calories 520 Total Fat 28 g Carbohydrates 44 g Protein 24 g (per serving)
Save It Make these Christmas breakfast burritos for a festive start your crowd will love. The mix of textures and flavors makes every bite unforgettable.
Recipe FAQs
- → Can I make this without sausage?
Yes, omit the sausage and substitute with sautéed mushrooms or a plant-based alternative for a vegetarian-friendly option.
- → How should I store leftovers?
Wrap leftovers tightly in foil or plastic wrap and refrigerate. Reheat gently in a skillet or microwave before serving to maintain texture.
- → Is there a way to make it gluten-free?
Use gluten-free tortillas to make the dish suitable for gluten-sensitive individuals while keeping all other ingredients the same.
- → What does kimchi contribute to the dish?
Kimchi adds tangy spice and ferment-forward flavors, balancing the savory richness of eggs and sausage with a lively kick.
- → Can I toast the burritos for extra texture?
Yes, lightly toasting each rolled burrito seam-side down in a skillet for a couple of minutes adds a crisp, golden finish.