Sausage, Spinach, Mushroom, Egg ‘n Cheese – Breakfast Burritos

These breakfast burritos will keep you satisfied until Happy Hour. You can mix and match ingredients but start with one egg, breakfast sausage, fresh spinach, mushrooms, and shredded cheese, all rolled up into a large flour tortilla and pressed to brown on the griddle. You’ll need to make these one at a time if your on a 17” Blackstone griddle. They will keep warm if you need to make several.

Ingredients

• Large Burrito size flour tortillas

• Jimmy Dean breakfast sausage

• Baby Spinach

• Mushrooms (sliced or diced)

• 1 egg

• Shredded Mexican Blend cheese

• Salt & Pepper to taste

• Avocado Oil

• Optional - Green, Red, Orange Bell Pepper (diced)

Heat your griddle to low 400’s. Start by browning the sausage. Once browned move it to the cooler spot on the griddle. The 17” Blackstone only has one burner, but you’ll find the spot where the griddle top is cooler, usually at one of the sides (mine is the right side, which is at least 150 degrees cooler). Next sauté the mushrooms. Toss them on the griddle with a little avocado oil. They’ll cook up fast and then you can move them to the side. Grab a handful of baby spinach and toss it on the griddle with a little oil. While the spinach wilts, crack and egg and scramble with your spatula. Once the spinach is wilted mix it in with the egg. Season to taste with salt & pepper.

Now it’s time to build your burrito. Lay out a flour tortilla on a plate and build first with sausage and some shredded cheese. Layer in some mushrooms (and peppers if you want). Then arrange the egg/spinach on top. Roll the flour tortilla folding in the sides to keep everything in place (roll it tightly for best burrito). Put the package back on the griddle and press it down with your grill press. You should only need to brown it for half a minute if your griddle is still in the 400’s. Flip it over and press it again for a half minute.

Enjoy this hand-held breakfast delight.