Sausage, Salsa & Cotija Breakfast Burrito
A scrappy, what’s-in-the-fridge breakfast that turned out better than planned, breakfast sausage and salsa simmered down, folded through soft scrambled eggs, and finished with crumbled Cotija and cilantro, all rolled up and ready to go.
The Story
This one started as a fridge inventory check. A pound of breakfast sausage, a disc of Cotija, a jar of salsa, nothing more ambitious than that. But breakfast sausage and salsa practically beg to be simmered together, and once you fold in soft scrambled eggs and a crumble of that salty, aged Cotija, you’ve got something worth rolling into a tortilla and calling a real meal.
The Cotija is the trick here. It’s not a melting cheese, it’s a finishing cheese, so it goes in at the end, off the heat, where it stays crumbly and salty rather than disappearing into the eggs. A little cilantro and a spoonful of sour cream on top, and the whole thing feels a lot more intentional than a fridge-clean-out has any right to.
Method
Brown the sausage in a large skillet over medium heat, breaking it into small crumbles as it cooks, about 6 to 8 minutes, until no pink remains. Drain off all but a thin layer of the rendered fat.
Add the chopped onion to the skillet and cook in the rendered fat for 2 to 3 minutes, until softened. Stir in the salsa and let everything simmer for a minute or two, just until the mixture pulls together and isn’t too watery.
Lower the heat and pour in the beaten eggs. Gently scramble everything together right in the skillet, folding slowly, until the eggs are just set and soft, about 3 to 4 minutes. Don’t overcook, they’ll keep firming up off the heat.
Remove from the heat and fold in the cilantro and most of the Cotija, saving a little back for topping.
Assembly
Lay a warm tortilla flat and spoon the filling down the center. Top with a dollop of sour cream and the reserved Cotija.
Tuck in the sides and roll up burrito style. Serve warm, with extra salsa and sour cream on the side if you like.
On the Cotija
Cotija is a firm, aged Mexican cheese that crumbles rather than melts. Add it off the heat so it keeps its texture and salty bite instead of disappearing into the eggs.
Make Ahead
The sausage and salsa base can be cooked a day ahead and refrigerated. Reheat gently before scrambling in the eggs so they cook evenly.
