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ImpossibleTM Sausage Breakfast Burrito

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

Weekday breakfast can be one of the biggest struggles possible, especially with a busy schedule. But this is breakfast in the biggest way possible: 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. These sausage burritos are big on the protein from Impossible™ Sausage Made From Plants and scrambled eggs. Sub plant-based eggs, cheese, and sour cream in this recipe to achieve full plant-based burrito bliss!

To get the ingredients perfectly roasted for the salsa, make sure to allow the baking sheet tray to reach the same temperature as the oven before adding veggies to the sheet. That way, when you add the vegetables, they will sear upon contact, achieving that desired caramelized flavor that will increase the depth of flavor in the salsa.

You can have these sausage burritos any day of the week: the salsa can be made up to three days in advance and held covered in a refrigerator. Or make these sausage burritos ahead of time (salsa verde included) and freeze. 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.

22 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 14 oz Impossible™ Sausage Made From Plants or 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 Cilantro, Chopped
  • 2 Cups Sour Cream or Plant-Based Sour Cream
  • 1 Teaspoon Chipotle Pepper Powder
  • Kosher salt to taste
  • 8 Ounces Cheddar Cheese or plant-based Cheddar cheese
  • 4 8 to 10" Flour Tortillas
  • 4 Eggs or plant-based eggs
  • 1 Yukon Gold Potato, Diced and Boiled
  • 1/2 Yellow Pepper, Diced
  • 1/2 Red Pepper, Diced
  • 1/2 Orange Pepper, diced
  • 1/2 Red onion, diced
  • 1 Avocado, Diced
4 steps
  1. Make the Salsa

    Preheat 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 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 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.

  2. Make the Chipotle Lime Crema

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

  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.

  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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