Cajun-Style Boudin Breakfast Burritos
Boudin already has the rice and pork built in, so wrapping it up with scrambled eggs and a flour tortilla makes for a serious morning. Filling, fast, and just a little messy.
Servings 4
Ingredients
- 16 oz Boudin Sausage filling removed from casings
- 6 large eggs beaten
- 4 large flour tortillas
- 1 tablespoon butter or oil
- Salt and pepper to taste
- Hot sauce for serving
- Optional: shredded cheese salsa
Instructions
- Cook the boudin. Heat a skillet over medium. Add the boudin filling and cook 4–5 minutes, breaking it up and tossing until heated through and slightly crispy in spots. Transfer to a bowl.
- Scramble the eggs. Wipe the skillet, melt the butter over medium-low, and pour in the beaten eggs. Season with salt and pepper. Stir gently until just set — soft and pillowy, not dry.
- Warm the tortillas. Wrap them in a damp paper towel and microwave 20–30 seconds, or warm in a dry skillet.
- Build the burritos. Spoon the boudin and eggs down the center of each tortilla. Add cheese or salsa if you like. Fold in the sides and roll tight.
- Serve hot. A line of hot sauce on top, and you're set.