Fajita Hot Dog Breakfast Burritos

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• Reserve 2 cooked bacon-wrapped jalapeño-cheddar sausages (or hot dogs), 1 cup cooked fajita peppers & onions, 3 TBSP of the mayonnaise-mustard mix (from original 6 TBSP mayo + 2 TBSP mustard), and ½ cup shredded cheese. leftover Sonoran Fajita Hot Dogs

• 1 TBSP neutral oil or butter
• 4 large eggs
• 2 TBSP milk or water
• Optional: ¼ avocado, sliced
• 2 large flour tortillas (10–12 inch) or 4 small (6–8 inch) for smaller portions
• Salt and pepper, to taste

Directions

1. Slice both reserved bacon-wrapped sausages crosswise into ¼-inch rounds (about 12 slices). Warm a skillet over medium heat and add 1 TBSP oil or butter.
2. Add the reserved 1 cup fajita peppers & onions and the sausage slices to the skillet; sauté 1–2 minutes until heated through and the bacon is just crisp at the edges. Transfer to a plate and keep warm.
3. Beat 4 large eggs with 2 TBSP milk or water and a pinch of salt and pepper. With the skillet over medium-low, add a touch more butter if needed and pour in the eggs. Stir gently until soft curds form but eggs are still moist—about 2–3 minutes.
4. Return the sausage-pepper mixture to the pan with the eggs and fold gently to combine. Scatter ½ cup shredded cheese over the mixture and let melt 30–45 seconds.
5. Warm tortillas in a dry skillet or microwave until pliable (15–20 seconds). Place half the egg-sausage-cheese mixture down the center of each tortilla. Drizzle 1½ TBSP of the reserved mayo-mustard sauce onto each filling and add sliced avocado if using.
6. Fold the sides over, roll tightly into burritos, and optionally toast seam-side down in the skillet over medium heat 1–2 minutes per side until golden and a little crisp. Serve immediately, garnished with crispy jalapeño pieces and chopped green onion.

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