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All Recipes

Jamie Purviance

Breakfast Burrito

  • People

    Serves 2

  • Prep Time

    10 mins

  • Grilling Time

    15 mins

Serves 2
Prep Time
10 mins
Grilling Time
15 mins

the Ingredients

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  • 3 tomatoes, chopped
  • ¼ cup red onion, diced
  • 1 small bunch fresh cilantro, roughly chopped
  • Juice of 1/2 lime
  • salt

Guacamole (Optional)

  • 2 ripe avocados, halved, pitted, peeled, and chopped
  • 1 tomato, chopped

Burrito Filling

  • Vegetable oil
  • ¼ yellow onion, sliced
  • 6 white mushrooms, cleaned, stem ends trimmed, and sliced
  • ½ red bell pepper, seeded and cut lengthwise into strips
  • 1 teaspoon ground cumin
  • 1 teaspoon hot paprika
  • 2 fresh pork sausages, halved lengthwise
  • 2 slices bacon
  • 1 slice black pudding (optional)
  • 2 eggs
  • 2 2 large flour tortillas, about 10 inches 25 centimeters in diameter
  • 2 tablespoons sour cream

Special Equipment

  • cast-iron griddle


  • 01 In a small bowl combine the tomatoes, onion, cilantro, and lime juice and toss to mix. Season to taste with salt and set the salsa aside. If making the guacamole, in a second small bowl combine the avocados and tomato and stir gently to mix. Set aside with the salsa.
  • 02 Prepare the grill for indirect cooking over medium-high heat (400° to 500°F).
  • 03 Brush the cooking the cooking grates clean. Place a cast-iron griddle over direct heat on half the grill, close the lid, and preheat for about 5 minutes.
  • 04 Lightly oil the preheated griddle. Add the onion, mushrooms, and pepper to the griddle and sprinkle with the cumin and paprika. Then put the sausages, bacon, and black pudding directly on the cooking grates. Close the lid and grill over direct medium-high heat until the vegetables are tender, the sausages and bacon are cooked through, and the blood pudding (optional) is warmed through, about 8 minutes for the vegetables and about 10 minutes for the meats, stirring the vegetables every now and then to ensure even cooking and turning the sausages, bacon, and blood pudding once halfway through grilling. As soon as the vegetables and meats are ready, transfer them to a large plate and keep warm.
  • 05 Brush a little more oil on the griddle and crack the eggs onto it. Fry until the whites are set and the yolks are still runny, about 4 minutes, or until cooked to your liking. Transfer to the plate.
  • 06 Place the tortillas on the cooking grates over direct medium-high heat and warm, with the lid open, for 15 to 20 seconds, turning once halfway through.
  • 07 To serve, lay the warm tortillas on a flat surface. Spread 1 tablespoon of the sour cream horizontally across the center of each tortilla. Spoon the vegetable mixture over the sour cream, dividing it evenly. Chop the sausages and bacon and crumble the black pudding. Sprinkle an equal amount of each meat over each pile of vegetables. Divide the salsa and guacamole (if using) evenly between the tortillas, then top each tortilla with an egg. To shape each burrito, fold in the sides of the tortilla, then fold the side furthest from you over the filling. Finally, fold over the side nearest you and roll the burrito forward. Place each burrito, seam side down, on the griddle for about 30 seconds to seal before serving.