Full disclosure – this recipe was inspired by a gas station burrito. Yes, you read that right – a gas station breakfast burrito to be exact.
I was traveling to a speaking engagement one morning and needed to refuel – the car and myself. I stopped by the gas station for gas and a snack and happened upon a sausage gravy breakfast burrito. I was intrigued and thought to myself, “burrito + gravy, how could that be bad?!” So, I bought it.
And I don’t regret that decision. Not even a little bit.
It was basically a little bit of heaven wrapped in a warm tortilla. And in that moment, I knew I must recreate it. It wasn’t even an option. There was no choice to be made. So, recreate it I did.
I used homemade ground beef sausage because, well – we love beef. But you could totally use pork sausage or whatever sausage tickles your fancy. I should also note that the number of burritos this recipe yields is purely speculation as it really depends on how full you fill your tortillas.
You might have leftover gravy. You might not. Either way, gravy is good on lots of things. And I’m sure you’ll find a way to use it whether that’s making a few more scrambled eggs for more burritos, reheating it over bread or biscuits the next day, or just eating it plain because that’s totally acceptable too.
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Sausage Gravy Breakfast Burritos
Ingredients
For Gravy
1 pound ground beef (I use 85/15 for the fat)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon rubbed sage
1 teaspoon salt
1/2 teaspoon pepper (more if you’d like)
1/4 cup flour
3 cups milk
For Burritos
12 eggs
1/4 cup water or milk
2 tablespoons butter
7–10 large flour tortillas
Shredded cheddar cheese
Instructions
Put the ground beef in a mixing bowl. Sprinkle the garlic powder, onion powder, sage, salt, and pepper over the ground beef. Mix it together until thoroughly combined, and voila, now you have ground beef sausage. ? Cover the sausage and set it aside in the refrigerator for 10-ish minutes.
Take the sausage out of the fridge and cook it in a large skillet (I use my big daddy 12″ skillet) over medium high heat for about 8-10 minutes or until browned. Do not drain the sausage – you need the fat.
Add in the flour, cook and stir until the sausage is evenly coated. Pour the milk into the skillet stirring constantly until the gravy begins to thicken up and simmer for 3-5 minutes. Add salt and pepper to taste and keep warm until you’re ready to build your burritos.
Grab a mixing bowl, crack your eggs into the bowl, pour in the water or milk, and whisk it up. Meanwhile, add the butter to another large-ish skillet and heat over medium heat. I feel like I’m saying “heat” a lot, anyway…
Once the skillet is hot and the butter is melted, reduce the heat to medium-low and add your whisked eggs. Let them set in the skillet until the edges look like they’re just about set. Then stir them with a wooden spoon or spatula until beautiful egg curds form and you have perfectly fluffy scrambled eggs. Take your newly scrambled eggs off the heat, so they don’t overcook.
Warm the tortillas in the microwave for about 30 seconds. To assemble spoon some eggs into the middle of a tortilla, followed by some gravy, and sprinkle with the shredded cheddar. Fold the tortilla, neatly wrapping up the contents.
Repeat the assembly steps until you run out of eggs, or gravy, or tortillas. Serve the burritos immediately or wrap them in foil and toss them in the freezer for breakfast at a later date. Enjoy!
Hello! I’m Terryn – the wife, mother, food safety enthusiast, Stormy Kromer fanatic who has slightly (okay, a lot) random tendencies, dabbles in photography, and shares (maybe a little too much) here at FFB.