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.
Comfort Food

Impossible™ Sausage Breakfast Burrito Recipe

4 Servings

28 Ingredients

Not Too Tricky

By Impossible™ Foods Chef

J. Michael Melton

50’ Total time=30’ Cooking + 20’ Preparation

This super loaded Impossible™ Sausage Breakfast Burrito recipe is packed with veggies like peppers, potatoes, and avocados, drenched in salsa verde and luscious chipotle lime crema, all wrapped in a warm and soft tortilla. Impossible™ Sausage Meat From Plants and scrambled eggs make this breakfast burrito big on protein.
These burritos freeze well so you can start your day right with an already assembled breakfast burrito. They can be frozen for up to three months and only take about five minutes to reheat in the microwave or ten minutes in a skillet after defrosting. The salsa can also be made up to three days in advance and stored in a refrigerator.

This recipe is made with Impossible™ Ground Sausage Meat From Plants

Nutritional informationWhere to buy

Let's GetCooking

28 Ingredients

  • 14 oz Impossible™ Savory Ground Sausage Meat From Plants or 12.8 oz Savory Impossible™ Sausage Patties Meat From Plants
  • Salsa
  • Cilantro Lime Crema
  • 4 8" or 10" Flour Tortillas
  • 1 Yukon Gold Potato, Diced and Boiled
  • 1/2 Yellow Pepper, Diced
  • 1/2 Red Pepper, Diced
  • 1/2 Orange Pepper, diced
  • 1 Onion, Roughly Chopped
  • 1/2 Red Onion, diced
  • 4 Eggs or Plant-Based Eggs
  • 8 oz Cheddar Cheese or Plant-Based Cheddar Cheese
  • 1 Avocado, Diced

Salsa

  • 1 1/2 lbs Tomatillos, Paper Removed
  • 1 Onion, Roughly Chopped
  • 3 Jalapeños, Halved, stem and seeds removed
  • 1/4 Cup Grapeseed Oil
  • 5 Garlic Cloves, peeled
  • 3 limes, juiced
  • 5 tbsp Rice Wine Vinegar
  • 5 oz Water
  • 1 1/2 Bunches Cilantro, Chopped
  • Salt to Taste

Cilantro Lime Crema

  • 2 cups Sour Cream or Plant-Based Sour Cream
  • 1 Lime, Juiced and Zested
  • 1 Bunch Cilantro, Chopped
  • 1 tsp Chipotle Pepper Powder
  • Kosher salt to taste

How to prepare

Step 1: Make the Salsa

Preheat the oven to 450°F with an empty sheet pan on the middle rack. Toss tomatillos, onions, and jalapeños together in a bowl with oil and salt. When the oven comes to temperature carefully remove the HOT sheet pan and slowly place oiled vegetables onto the HOT pan. Once completed place back into the 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 lime juice, and pulse 6-8 times to ensure ingredients are well incorporated and broken down. Add 1 1/2 bunches of the cilantro 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.

Step 2: Make the Chipotle Lime Crema

Mix sour cream, lime zest, lime juice, chopped cilantro, and the chipotle pepper powder until well incorporated. Season to taste with salt.

Step 3: Prepare the Burrito Ingredients

Warm tortillas in a 200°F 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 Ground Sausage: preheat skillet to medium heat, then crumble sausage into pan and cook for 2-3 minutes, breaking further into pieces if needed with a spatula. Cook until nicely browned, and set aside. 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.

Step 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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Cooking Impossible™ Ground Sausage Meat From Plants once a week for one year means your
will be reduced by 374 gallons
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Which is the equivalent of973ten minuteshowers

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