Brian’s Breakfast Burritos

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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7 corn tortillas
9 eggs, beaten
4-5 Bailey’s Sweet Mini Peppers, sliced into 1/4-inch rings
1/2 large onion, halved lengthwise and cut into thin slices
3-4 large baby bella (crimini) mushrooms, diced
3 sausage patties
1/2 cup grated cheese (Monterey Jack, cheddar, or crumbled feta)
1 tsp oregano
1/2 tsp cumin
3 Tbsp olive oil or coconut oil
1 Tbsp. butter
salt to taste
sour cream


Wrap corn tortillas in foil so that they are completely enclosed, and heat them in a 400 degree oven while you cook the burrito filling.

Heat 1 Tbsp oil in a skillet over medium-high heat and cook sausage patties till done, breaking them apart into small pieces as the cook. Remove sauasage from skillet and add 2 Tbsp of oil to the skillet. When oil is hot, add onions. Saute till partly tender (1-2 minutes) then add mini peppers and mushrooms. Saute till vegetables are tender (3-5 minutes) and add oregano and cumin, and salt to taste. Add butter to skillet. Allow butter to melt, then add beaten eggs and grated cheese over the vegetables, stirring constantly. Add cooked sausage back to the pan and combine well.

When the eggs are done, remove pan from heat and take the tortillas from the oven. They should be warm and pliable. Fill each tortilla with a thick line of the egg mixture down the center of the tortilla. Top with 1 Tbsp salsa and roll the tortilla around the filling. Top with a dollop of sour cream and more salsa if desired. Serve warm.

Makes 7 burritos.

From Lola’s Kitchen.