New School Breakfast Burrito
New School Quality American Cheese
1
Ingredients
- 1 large flour tortilla
- 1 large egg
- ½ cup egg whites
- 2 oz. shredded New School American Cheese
- 4 oz. cooked chicken or turkey breakfast sausage, crumbled
- ½ cup crispy breakfast potatoes
- 2 tablespoons salsa
- ¼ avocado, sliced, optional
- Salt, to taste
- Black pepper, to taste
Directions
Warm the tortilla: Warm the tortilla in a dry skillet or microwave until soft and pliable.
Cook the eggs: Whisk together the whole egg and egg whites and season with salt and black pepper. Cook gently in a nonstick skillet over medium-low heat.
Make it melty: When the eggs are almost set, add the shredded New School American Cheese and fold until melted.
Build the burrito: Place the tortilla on a clean work surface. Layer the cheesy eggs, sausage, crispy potatoes, salsa, and avocado, if using, down the center.
Wrap it up: Fold the sides of the tortilla inward, then roll tightly from the bottom to create a burrito.
Crisp it: Place the burrito seam-side down in a dry skillet over medium heat. Cook for 1–2 minutes per side, until lightly golden and sealed.
Serve: Slice in half and serve warm with extra salsa on the side.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
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