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ImpossibleTM Sausage Breakfast Burrito Recipe

Chef J Michael Melton
A cut open Impossible™ Sausage Breakfast Burrito with scrambled egg, Impossible Sausage, avocado, salsa, and cilantro lime crema, on a yellow plate with a napkin and a cup of coffee and side of tomatillo salsa.
  • 4Servings
  • Not Too Tricky
  • 22Ingredients
  • 20 minPreparation
  • 30 minCooking
  • 50 Total TimeTotal Time

This breakfast burrito recipe is packed with flavour. A fresh tomatillo salsa and chipotle lime crema cut through the rich, savoury Impossible™ Sausage Made From Plants, scrambled eggs, and cheddar cheese. Chopped fresh veggies bring crunch, and make this recipe something to enjoy for breakfast, lunch or dinner.

22 Ingredients

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  • 8 Impossible™ Sausage Patties Made From Plants
  • 1 1/2 Pounds Tomatillos, Paper Removed
  • 2 Onions, Roughly Chopped
  • 3 Jalapeños, Halved, stem and seeds removed
  • 1/4 Cup Grapeseed Oil
  • 5 Garlic Cloves, peeled
  • 4 limes, 1 zested and juiced, 3 juiced
  • 5 Tablespoons Rice Wine Vinegar
  • 5 Ounces Water
  • 2 1/2 Bunches Coriander, Chopped
  • 2 Cups Sour Cream of Plant-Based Sour Cream
  • 1 Teaspoon Chipotle Pepper Powder
  • Kosher salt to taste
  • 8 Ounces Cheddar Cheese or plant-based Cheddar cheese
  • 4 20 to 25 cm Tortillas
  • 4 Eggs or plant-based eggs
  • 1 Yukon Gold Potato, Diced and Boiled
  • 1/2 Yellow Capsicum, Diced
  • 1/2 Red Capsicum, Diced
  • 1/2 Orange Capsicum, diced
  • 1/2 Red onion, diced
  • 1 Avocado, Diced
4 steps
  1. Make the Salsa

    Preheat oven to 232°C with an empty sheet pan on the middle rack. Toss tomatillos, onions, and jalapeños together in a bowl with oil and salt. When oven comes to temperature carefully remove HOT sheet pan and slowly place oiled vegetables onto HOT pan. Once completed place back into oven and allow to roast (allowing the sheet pan to preheat will sear the vegetables for the salsa, developing a delicious caramelized flavor). Roast for approximately 15 minutes, or until all veggies are charred and nicely roasted. Allow to cool, and then add to a blender along with water, garlic, vinegar, and the juice of 3 limes, and pulse 6-8 times to ensure ingredients are well incorporated and broken down. Add 1 1/2 bunches of the coriander and blend for an additional 15 seconds. Taste, and add additional salt to taste if desired. Salsa can be made up to a 3 days in advance and held covered in the refrigerator.

  2. Make the Chipotle Lime Crema

    Mix sour cream, lime zest and remaining lime juice, 1 bunch of chopped coriander, and the chipotle pepper powder until well incorporated. Season to taste with salt.

  3. Prepare the Burrito Ingredients

    Warm tortillas in a 93°C oven. In a sauté pan over medium-high heat, cook peppers, onions and boiled potatoes until seared and soft. In a separate pan, scramble eggs, and add cheese, and season to taste. For Impossible Sausage Patties: preheat nonstick skillet over medium heat. Place frozen patties in the skillet, and cover. Cook 2 minutes per side for approximately 4 minutes total or until hot, and remove from pan. Work in batches as to not crowd the pan. Chop into pieces for the burritos, and set aside.

  4. Build the Burritos

    To make each burrito, divide the eggs, Impossible Sausage, and potato mixtures evenly among the tortillas, and then add salsa and crema to taste. Fold up the burritos, and dig in!

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