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    You are in: Home / Recipes / Giant Breakfast Burrito - Authentic Central American Recipe
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    Giant Breakfast Burrito - Authentic Central American Recipe

    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    2 mins

    10 mins

    Bel's Belly's Note:

    Nothing to do with Mcdonalds or Taco Bell, this is my take on what I was served regularly in Nicaragua. If you can stomach it, it was usually served with Gallo Pinto as well. (thats Rice 'n' beans to you and I)

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    Units: US | Metric


    1. 1
      Gently fry the sausages or chorizo, onion and chilli in a little oil until the sausages are cooked and the onion is soft.
    2. 2
      Beat the eggs with the black pepper, and pour this in to the pan. Throw in the cheese, and stir everything up. Heat until the eggs are cooked through and the cheese has melted.
    3. 3
      Spread the tomato sauce* over the tortilla and warm under the grill. Spread the eggy sausage mixture into the centre of the wrap, then roll up and serve.
    4. 4
      *Tomato sauce can be made by mixing the herbs and puree into the chopped tomatoes.

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    Nutritional Facts for Giant Breakfast Burrito - Authentic Central American Recipe

    Serving Size: 1 (691 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 792.6
    Calories from Fat 412
    Total Fat 45.7 g
    Saturated Fat 14.4 g
    Cholesterol 503.6 mg
    Sodium 1315.3 mg
    Total Carbohydrate 56.3 g
    Dietary Fiber 6.5 g
    Sugars 13.0 g
    Protein 38.6 g

    The following items or measurements are not included:

    cheddar cheese

    tomato sauce with herbs

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