Save to Pinterest A festive twist on classic breakfast burritos featuring scrambled eggs, sausage, roasted potatoes, melty cheese, and tangy kimchi for a vibrant holiday brunch.
I made these burritos for my family's Christmas brunch last year, and everyone was surprised by how the kimchi brought just the right kick. Even the skeptics went back for seconds.
Ingredients
- Eggs: 4 large eggs
- Breakfast sausage: 200 g (7 oz) sausage, casing removed
- Potatoes: 2 medium potatoes, diced
- Red bell pepper: 1 small, diced
- Yellow onion: 1 small, diced
- Kimchi: 1 cup, drained and chopped
- Cheddar cheese: 1 cup (100 g) shredded
- Flour tortillas: 4 large
- Olive oil: 2 tbsp
- 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 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.
- Sauté vegetables:
- While potatoes roast, heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add onion and bell pepper and cook 3–4 minutes until softened.
- Cook 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 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 on each tortilla. Top with cilantro and avocado if using.
- Fold and toast:
- Fold in the sides and roll up tightly. Optionally, toast seam-side down in a skillet for 1–2 minutes for a crisp finish.
- Serve:
- Cut in half and serve with salsa or hot sauce.
Save to Pinterest My kids helped stuff and wrap the burritos before we sat down together in our pajamas for a cozy holiday meal.
Required Tools
Baking sheet, large skillet, mixing bowls, knife and cutting board, spatula
Allergen Information
Contains eggs, milk (cheese), gluten (tortillas), and possible soy or seafood (check sausage and kimchi labels)
Nutritional Information (per serving)
Calories: 520, Total Fat: 28 g, Carbohydrates: 44 g, Protein: 24 g
Save to Pinterest Enjoy these Christmas breakfast burritos with a sparkling mimosa, and savor the festive flavors at your holiday table.
Common Recipe Questions
- → How do I roast the potatoes for the filling?
Toss diced potatoes with olive oil, smoked paprika, salt, and pepper. Roast at 200°C (400°F) for 20-25 minutes, flipping halfway until golden and tender.
- → Can I substitute the breakfast sausage?
Yes, plant-based sausage or sautéed mushrooms work well for a vegetarian option, maintaining the savory element in the filling.
- → What is the role of kimchi in this dish?
Kimchi adds a tangy, spicy brightness that balances the richness of eggs, sausage, and cheese, enhancing the overall flavor complexity.
- → How should I warm the tortillas for easier rolling?
Warm tortillas in a dry skillet for a minute or microwave wrapped in a damp towel until pliable to prevent cracking during assembly.
- → Can I prepare these burritos ahead of time?
Prepare the filling components in advance and assemble just before serving to keep the wraps fresh and the textures vibrant.