Gluten Free Breakfast Burritos
When I say gluten free breakfast burrito, I know the first question is….did you seriously find a wrap that is big enough, doesn’t fall apart AND is gluten free? Yes. Eventually I will make my own gluten free wrap recipe. In the meantime, I recommend Toufayan gluten free wraps. I’ll share more about them in the note section. However, the content of this burrito wrap is the real focus. Let’s get to it.
Prep Time: 1 hour Cook Time: approx. 45 min. Servings: 9 burritos
Ingredients
- Gluten Free Green Enchilada Sauce – see my recipe
- Potatoes (around five or six regular size potatoes – about 1/2 a potato goes in each burrito)
- 3 tbsp olive oil
- 1 lb. Jimmy Dean sausage (we use hot)
- 1 1/2 cup Monterey Jack Cheese
- 1 1/2 cup Cheddar Cheese
- Gluten free wraps (Toufayan brand)
- 4 tbsp butter
- 5 or 6 eggs
- garlic salt
- pepper
Directions
Step One
Make the gluten free green enchilada sauce recipe. I like to make it the day before and let it rest in the fridge overnight. I swear this makes the flavor even more powerful!
Step Two
Bake the potatoes. I also do this the day before. I actually like to have potatoes cooked like this on hand at all times. If your day gets crazy busy and you need a side dish, these potatoes are so handy. Preheat your oven to 400 degrees. Slice each potato in half. Cover a cookie sheet with parchment paper. Pour about three tablespoons of olive oil onto the parchment paper and swirl each potato half in the oil face down. Next, flip each potato half over, sprinkle with garlic salt and pepper, and place face down again on cookie sheet. Cook for 30 minutes, checking to see that the potato is browned a bit before removing from the oven. When done, let cool off and then store in fridge if you are assembling your burritos tomorrow. Otherwise, keep them on the counter!
Step Three
Cook your sausage on the stove at medium heat. Toss frequently as it cooks and pull off stove when done. Drain. Set aside.
Step Four
While potatoes are still cooking you can shred your cheese. I recommend block cheese – not store bought shredded cheese – as it does not have additional ingredients which impact the melting of the cheese. I use about 2 tbsp of Monterey jack cheese and 2 tbsp of cheddar cheese for each burrito. If needed, store your cheese in the fridge once you’ve shredded until it’s time to assemble the burritos.
Step Five
Crack your eggs into a bowl and use a whisk to mix your eggs. Set aside.
Step Six
Dice your potatoes and toss them into a skillet with three to four tbsp of butter. You are simply going to brown them a bit more on the sides at medium heat, tossing every few minutes. You want them just a tiny bit crispy so they don’t fall apart into a big mushy mess. They should look like diced breakfast potatoes, crispy on the outside, soft on the inside.
Step Seven
Add the cooked sausage to the pan of potatoes and gently toss the sausage and potatoes for a few minutes. Now it’s time to add the green gluten free enchilada sauce. Pour the entire three cups of enchilada sauce into the pan and allow this mixture to soak in, cooking at low/medium heat. It does not need to simmer. It simply needs to thicken so that the green enchilada sauce has soaked into the potatoes and it is a thick mixture, rather than a sauce that would leak out of the burrito!
Step Eight
When the mixture is thick, push it to the sides of the skillet leaving a spot in the middle of the pan. Pour your eggs into this space. Toss the eggs a bit with a spatula to cook them slightly, and then toss the entire mixture together. It may not look beautiful, but let me tell you it’s going to taste so dang good. Once mixed thoroughly take off the stove/heat.
Step Nine
It’s time to assemble the burritos. If you are making 9 burritos, tear off 9 decent size pieces of aluminum foil ready to go for wrapping. Turn one burner on the stove at medium heat and get your gluten free wraps out. Now, depending on the wrap you choose and the pan you choose, you may or may not need to butter your skillet a bit, and/or gently dampen the gluten free wrap. I use a ten inch nonstick crepe pan and I use the Toufayan gluten free wraps which do not need dampening. You are only adding two things to the wrap – your lovely mix of sausage/eggs/sauce and then you will top that with the cheese.
- Heat the wrap and flip after about 15 seconds. The wrap should bubble a bit and definitely should soften, making it crazy easy to wrap.
- Set the gluten free wrap on the aluminum foil. In the center of the wrap, add 3/4 cup burrito mix and then top with 4 tbsp cheese (2 tbsp Monterey, 2 tbsp cheddar)
- Next wrap the burrito. Fold one side over and tuck in a bit. Next fold in the two sides on left/right. Finally, close it like an envelope. Then, simply take that aluminum foil and wrap it around the burrito – this part is important because you are allowing the wrap to melt into the mixture and hold together, making it easier to pick up and eat!
Step Ten
At this point you can do one of three things. Serve, or toss in the oven to melt the cheese a bit more. Or, place in the fridge for folks to grab and reheat when they need a quick but hardy breakfast! My young adult sons can eat two of these burritos in one sitting 🙂 Enjoy!!!!!!
Notes:
Okay, so for my gluten free friends, the Toufayan gluten free wrap is available in the stores here in Colorado if you have City Market or King Soopers. If you live elsewhere, you most definitely can get them on Amazon. If you want to buy in bulk, the bulk price on Amazon is incredibly good and way cheaper than buying in the store. If you have other gluten free friends, this would be a great investment to buy as a group and split the price. Otherwise, you can definitely get them on Amazon but purchasing a small amount inevitably will cost more. If you decide to buy in bulk, freeze them immediately to keep fresh, and simply pull them out as needed!
Gluten Free Breakfast Burritos
Ingredients
- Gluten Free Green Enchilada Sauce – see my recipe
- 5 or 6 Potatoes about 1/2 a potato goes in each burrito
- 3 tbsp olive oil
- 1 lb Jimmy Dean sausage we use hot
- 1 1/2 cup Monterey Jack Cheese
- 1 1/2 cup Cheddar Cheese
- 9 Gluten free wraps Toufayan brand
- 4 tbsp butter
- 5 or 6 eggs
- garlic salt
- pepper
Instructions
- Make the gluten free green enchilada sauce recipe (on my website). I like to make it the day before and let it rest in the fridge overnight. I swear this makes the flavor even more powerful!
- Bake the potatoes. I also do this the day before. I actually like to have potatoes cooked like this on hand at all times. If your day gets crazy busy and you need a side dish, these potatoes are so handy. Preheat your oven to 400 degrees. Slice each potato in half. Cover a cookie sheet with parchment paper. Pour about three tablespoons of olive oil onto the parchment paper and swirl each potato half in the oil face down. Next, flip each potato half over, sprinkle with garlic salt and pepper, and place face down again on cookie sheet. Cook for 30 minutes, checking to see that the potato is browned a bit before removing from the oven. When done, let cool off and then store in fridge if you are assembling your burritos tomorrow. Otherwise, keep them on the counter!
- Cook your sausage on the stove at medium heat. Toss frequently as it cooks and pull off stove when done. Drain. Set aside.
- While potatoes are still cooking you can shred your cheese. I recommend block cheese – not store bought shredded cheese – as it does not have additional ingredients which impact the melting of the cheese. I use about 2 tbsp of Monterey jack cheese and 2 tbsp of cheddar cheese for each burrito. If needed, store your cheese in the fridge once you've shredded until it's time to assemble the burritos.
- Crack your eggs into a bowl and use a whisk to mix your eggs. Set aside.
- Dice your potatoes and toss them into a skillet with three to four tbsp of butter. You are simply going to brown them a bit more on the sides at medium heat, tossing every few minutes. You want them just a tiny bit crispy so they don’t fall apart into a big mushy mess. They should look like diced breakfast potatoes, crispy on the outside, soft on the inside.
- Add the cooked sausage to the pan of potatoes and gently toss the sausage and potatoes for a few minutes. Now it’s time to add the green gluten free enchilada sauce. Pour the entire three cups of enchilada sauce into the pan and allow this mixture to soak in, cooking at low/medium heat. It does not need to simmer. It simply needs to thicken so that the green enchilada sauce has soaked into the potatoes and it is a thick mixture, rather than a sauce that would leak out of the burrito!
- When the mixture is thick, push it to the sides of the skillet leaving a spot in the middle of the pan. Pour your eggs into this space. Toss the eggs a bit with a spatula to cook them slightly, and then toss the entire mixture together. It may not look beautiful, but let me tell you it’s going to taste so dang good. Once mixed thoroughly take off the stove/heat.
- It’s time to assemble the burritos. If you are making 9 burritos, tear off 9 decent size pieces of aluminum foil ready to go for wrapping. Turn one burner on the stove at medium heat and get your gluten free wraps out. Now, depending on the wrap you choose and the pan you choose, you may or may not need to butter your skillet a bit, and/or gently dampen the gluten free wrap. I use a ten inch nonstick crepe pan and I use the Toufayan gluten free wraps which do not need dampening. You are only adding two things to the wrap – your lovely mix of sausage/eggs/sauce and then you will top that with the cheese.
- Heat the wrap and flip after about 15 seconds. The wrap should bubble a bit and definitely should soften, making it crazy easy to wrap. Set the gluten free wrap on the aluminum foil. In the center of the wrap, add 3/4 cup burrito mix and then top with 4 tbsp cheese (2 tbsp Monterey, 2 tbsp cheddar)Next wrap the burrito. Fold one side over and tuck in a bit. Next fold in the two sides on left/right. Finally, close it like an envelope. Then, simply take that aluminum foil and wrap it around the burrito – this part is important because you are allowing the wrap to melt into the mixture and hold together, making it easier to pick up and eat!
- At this point you can do one of three things. Serve, or toss in the oven to melt the cheese a bit more. Or, place in the fridge for folks to grab and reheat when they need a quick but hardy breakfast! My young adult sons can eat two of these burritos in one sitting 🙂 Enjoy!!!!!!
Notes
