The Dennis Breakfast Burrito.


There is a reason I love baking.  It's an exact science.  Too much flour and the end result is a dry baked good.  Too much liquid and, eww, yuck!  You have to measure if you want consistency in baking.  Cooking, on the other hand, is a challenge for me.  It is not an exact science.  It's more of an add and see.  Sure, I can do it.  But if you're giving me a recipe, please give me quantities.  Don't just say, "throw in some peppers, asparagus, mushroom, onions and any other vegetable you like!"  I will hit you up until you give me exact amounts! 

That's what happened with these breakfast burritos.  My dear friend Leslee's husband, Dennis, tried to give me this recipe.  "A little of this and a little of that," he said.  Um, sure ... yeah, no way!  

It took me awhile, but I finally got something exact out of him.  And in a perfect world, I will make these babies ahead of time so you just reheat and eat!

The Dennis Breakfast Burrito.


  • 1 Sausage - I use chicken and BBQ it.  
  • 1/4 c. finely chopped asparagus
  • 1/2 c. finely chopped yellow pepper
  • 1/2 c. finely chopped orange pepper
  • 1/2 c. finely chopped red pepper
  • 1/2 c. finely chopped mushrooms - I use crimini
  • 1/2 c. finely chopped broccoli
  • 1/2 c. finely chopped yellow zucchini
  • 1/2 c. finely chopped green zucchini
  • 1/4 c. finely chopped red onion
  • 6 eggs, whisked
  • salt and pepper to taste
  • 1 square Trader Joe's chopped basil
  • 1 square Trader Joe's chopped garlic
  • 1 T. olive oil
  • 1/4 c. black beans
  • 1/4 c. feta cheese
  • 7" burritos - about 8 - Dennis used Rudi's organic spelt


  1. Saute basil and garlic in olive about 5 minutes over medium heat.
  2. Add veggies, black beans, salt and pepper.  Cook 5 minutes.  Use broccoli as your guide to when they are done!
  3. Push veggies to one half of the pan and pour the eggs into the other half.  Slowly integrate the veggies into the eggs until eggs are cooked.
  4. Sprinkle feta on top of eggs and veggies.
  5. Once the cheese is melted, place a strainer on top of a bowl.  Put the mixture into the strainer and allow it to drain off the excess liquid for 5 minutes.
  6. Cool 10 minutes.
  7. Use 1/2 c. of eggs and veggies to fill each burrito. 
  8. Roll in pre-cut foil sheets from Costco. Dennis says they are the perfect size!
  9. When ready to eat, remove foil and reheat in a paper towel ... Unless you're his daughter, Sarah, who eats them cold!