Burritos “rancheros” with sausage, egg and cheddar

Inspired by classic Mexican cooking, this burrito will definitely make you want to get up early in the morning.

Ico mixer
30 Min
Ico timer
20 Min


  • 4 Lafleur Pork & Bacon sausages (150 g)
  • 4 tortillas
  • 15 ml (1 tbsp.) olive oil
  • 6 eggs, lightly beaten
  • 45 ml (3 tbsp.) milk
  • ½ red pepper, finely diced
  • ½ green pepper, finely diced
  • 30 ml (2 tbsp.) olive oil
  • 3 French shallots, minced
  • 250 ml (1 cup) grated Agropur “Grand cheddar” cheese
  • 30 ml (2 tbsp.) cilantro, chopped
  • Salt and freshly ground pepper to taste
  • 400 g canned black or other beans, rinsed, drained
  • 250 g corn (frozen on canned)
  • 45 ml (3 tbsp.) olive oil
  • ½ red pepper, finely diced
  • ½ green pepper, finely diced
  • 2 limes (juice only)
  • 1 clove garlic, chopped
  • 5 ml (1 tsp.) cumin
  • 45 ml (3 tbsp.) cilantro, chopped
  • Tabasco Sauce
  • Salt and freshly ground pepper to taste


  1. Blanch the sausages in a pot of boiling water for 5 minutes. Remove from water and allow to cool. Cut the sausages diagonally and set aside.
  2. Preheat the oven to 162°C (325°F).
  3. Brush both sides of the tortillas with the canola oil, spread them out on a backing sheet and sprinkle evenly with cheese. Place the tortillas in the oven to melt the cheese.
  4. In a bowl, mix the eggs and milk. Add salt and pepper.
  5. Brown the peppers, the shallots and the sausages in a pan with the olive oil over medium heat.
  6. Add the egg mixture and continue cooking slowly while stirring until cooked to taste. 
  7. Spread the egg filling on the tortillas and roll firmly.
  8. Serve the burritos with the bean and corn salad.
  9. When done, add the chopped cilantro.
  10. Mix all the ingredients.
  11. Add Tabasco sauce, salt and pepper to taste.