Description
Savor the ultimate breakfast burrito! Packed with eggs, cheese, and savory bacon, it’s quick, satisfying and sure to be your go-to morning fix.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (226g) cold unsalted butter, cubed
- 1/3 cup (80ml) ice water
- 6 large eggs (plus 1 extra for egg wash)
- 1/4 cup (60ml) milk
- 1 cup (113g) shredded cheddar cheese
- 1/2 cup (75g) cooked breakfast sausage, crumbled
- 1/4 cup (35g) diced red bell pepper
- 1/4 cup (40g) diced onion
- 2 tablespoons fresh chives, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine flour, sugar, and salt. Add cold butter cubes and work into flour until mixture resembles coarse crumbs with pea-sized butter pieces visible.
- Gradually add ice water, stirring until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- While dough chills, sauté onion and bell pepper until soft, about 3-4 minutes. Add sausage, cook 2 minutes more, then set aside to cool.
- Whisk eggs and milk, season with salt and pepper. Scramble until just set but still slightly moist. Allow to cool.
- Combine cooled eggs, sausage mixture, cheese, and chives in a bowl.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll chilled dough to 1/8-inch thickness on a floured surface. Cut into 5-inch circles.
- Place 2-3 tablespoons filling in the center of each circle, leaving a 3/4-inch border.
- Brush edges with egg wash, fold over to create half-moons, and press edges to seal. Crimp with a fork.
- Brush tops with egg wash and cut a small vent in each pocket.
- Bake for 20-25 minutes until golden brown, rotating pans halfway through.
- Cool on wire rack for at least 5 minutes before serving.