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Wagyu Beef Sausage, Potato, and Egg Breakfast Burritos

Wagyu Beef Breakfast Sausage, Roasted Potato, and Egg Breakfast Burritos

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Servings: 6 Burritos
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Breakfast Sausage
  • 2 TBSP Grapeseed Oil
Scrambled Eggs
  • 12 Large Eggs
  • 1/2 CUP Heavy Cream
  • 2 TSP Kosher Salt
  • 3 TBSP Butter
Roasted Potatoes
  • 1 LB Yukon Gold Potatoes (medium diced)
  • 3 TBSP Grapeseed Oil
  • 1 Large Sweet Onion (peeled and julienned)
  • 2 TSP Ground Cumin
  • 3 TSP Ancho Chile Powder
  • 1 TSP Granulated Garlic
  • 1 TSP Onion Powder
  • 2 TSP Brown Sugar
  • 2 TSP Kosher Salt
For Assembly
  • 6 Large Flour Tortillas
  • 4 OZ Pepper Jack Cheese (shredded)
  • 6 OZ Salsa Verde
  • 6 OZ Sour Cream


          • Large Nonstick Skillet
          • Medium Bowl
          • Large Bowl
          • Whisk
          • Parchment Paper-Lined Baking Sheet
          • Rubber Spatula
          • Wooden Spoon

          FIRST STEP

          Take the Fullblood Wagyu beef breakfast sausage out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


          Preheat the oven to 425°F.

          In a medium bowl, mix together the diced Yukon gold potatoes and the grapeseed oil.

          Add in the ground cumin, ancho chile powder, granulated garlic, onion powder, brown sugar, kosher salt, and julienned onions. Mix well.

          Place the potato mixture on a parchment paper-lined baking sheet, and spread the potatoes out.

          Bake for 15 minutes or until the potatoes are soft and slightly crispy on the edges. Reserve.


          Heat a large skillet over medium-high heat. Add in 2 tablespoons of grapeseed oil.

          Once the oil is hot, add in the Wagyu beef breakfast sausage. Use a wooden spoon break up the sausage into small pieces.

          Once cooked, turn off the heat. Reserve.


          In a large bowl, whisk together the eggs, heavy cream, and 2 teaspoons of kosher salt.

          Heat a large nonstick skillet over medium heat.

          Add in the butter, and allow it to melt.

          Once the butter is melted, add in the whisked eggs. Use a rubber spatula to turn the eggs.

          Cook until scrambled (done to your desired consistency). Reserve.

          FINAL STEPS

          Warm the tortillas.

          Lay the warmed tortillas out on a clean, flat surface.

          Divide the shredded cheese amongst the tortillas.

          Then, divide the scrambled eggs amongst the tortillas (placing them on top of the cheese).

          Divide the Wagyu beef breakfast sausage amongst the tortillas.

          Lastly, divide the roasted potatoes amongst the tortillas.

          Make sure the filling is in the center of the tortilla. Then, fold in the two sides, fold the bottom flap over the filling, and roll up the Burrito.

          Serve the breakfast burritos warm with sour cream and your favorite salsa verde.


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