I think for almost a year straight, Brian and I ate some type of breakfast burritos every single day we were at home. We could exist solely on coffee/tea and breakfast burritos.
Today we try to alternate breakfast burritos and breakfast sandwiches. While the flavors of our breakfasts change based on what we have available in the fridge and what’s leftover from dinner the night before, we almost always include onions, peppers, and tomatoes. Those veggies are our breakfast burrito staples.
Recently, I made a huge batch of Spicy Nacho Cashew Cheese Sauce. I made so much of it that we ate it on all sorts of things for an entire week. We had Cashew Cheese Queso Dip, Black Bean Burgers With Nacho Cashew Cheese Sauce, Dairy-Free Chicken, Black Bean, And Corn Quesadillas, and of course, I used it to make Dairy-Free Cashew Cheese Nachos.
I also used the Nacho Cashew Cheese Sauce on… yep, you guessed it… our breakfast burritos.
One of the reasons we love breakfast burritos so much is that they are super fast and easy to make. We go from, “Let’s eat breakfast,” to “Dang, that was good,” in less than 20 minutes. Yes, we do eat fast. Part of the speed comes from prepping the ingredients in advance. The other part comes from using up leftovers in our burritos.
These breakfast burritos were amazing.
I threw a handful of chopped onions, a handful of chopped bell peppers, and a handful of tomatoes in a skillet and cooked them in a bit of olive oil over medium-high heat. I also tossed in a few frozen turkey sausage links. I let them heat up while the veggies cook, then pull them out, chop them up, and throw them back in. It’s so much easier to cut up the sausage links when they’re not still frozen!
When I threw the chopped turkey sausage back into the skillet, I also added a handful of chopped green onions, three eggs, a big scoop of black beans, salt and pepper to taste, and a little bit of cayenne pepper. While the burrito filling was cooking, I heated up the Nacho Cashew Cheese in the microwave.
Assembly was super easy. I scraped out 2/3 of the burrito filling onto Brian’s tortilla and 1/3 of the filling onto mine, added the Nacho Cashew Cheese Sauce, and rolled them up. I kind of wish I took a photo of the burrito rolled up, but we ate them before I could think about it.
The creaminess of the cashew cheese sauce mixed with the eggs, sausage, and veggies was soooooo good. For these Turkey Sausage Veggie Breakfast Burritos With Cashew Cheese Sauce alone, I would make another whole batch of that cheese sauce!
Turkey Sausage Veggie Breakfast Burritos With Cashew Cheese Sauce
Turkey sausage, vegetables, and black beans make a delicious breakfast burrito, but adding Nacho Cashew Cheese Sauce takes it over the top.
- Turkey sausage links
- 1/2 Red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/3 yellow onion, chopped
- 1 tomato, chopped
- 2 green onion stalks, diced
- 1/3 cup black beans
- 3 large eggs
- Salt and pepper to taste
- 1/2 teaspoon cayenne pepper
- Nacho Cashew Cheese Sauce
- Add onions, bell peppers, and tomatoes to a large skillet and cook in a little olive oil over high heat until the peppers begin to blacken. Throw the frozen turkey sausage links in the skillet while the vegetables cook to soften them up. When the sausages are softened, remove them from the skillet, chop them up.
- Add the black beans, green onions, chopped turkey sausages, eggs, salt, pepper, and cayenne pepper to the skillet, mixing all ingredients together while they cook.
- When the eggs mixture is done cooking, add it to the flour tortillas and top with the Spicy Nacho Cashew Cheese Sauce before serving.
Use this Spicy Nacho Cashew Cheese recipe.
If you're not into spicy foods, you can omit the cayenne pepper from the burrito.