autumn mornings wrapped in flavor
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Fall is a season of bold flavors and comforting meals, and these breakfast burritos pack some of my favorite fall flavors all together. With kabocha squash habanero aioli, pickled fennel, thyme apples, and roasted peppers, this recipe transforms simple ingredients into something special.
Each bite is a balance of sweet, spicy, tangy, and savory—perfect for crisp autumn mornings when you need a warm, hearty start to the day. Whether you’re enjoying them fresh or prepping for a grab-and-go meal, these burritos are a delicious way to embrace the season’s best.
Fall Breakfast Burritos
8-10
Burritos2
hoursKabocha squash habanero aioli, pickled fennel, thyme apples, and roasted peppers make these breakfast burritos the perfect sweet and spicy way to start your day
Ingredients
- Kabocha Squash Habanero Aioli
1 kabocha squash (about 1 cup or 240 grams, cooked squash)
1/2 cup mayonnaise
1 Tablespoon habanero hot sauce (I use Yellowbird)
1/4 teaspoon black pepper
- Pickled Fennel
1/2 teaspoon black pepper corns
1/2 teaspoon mustard seeds
1 star anise
2 cloves garlic, smashed
1 cup water
1 cup apple cider vinegar
1 teaspoon kosher salt
1/2 tablespoon sugar
peel of one lemon
1-2 fennel bulbs
- Thyme Apples
1 Honeycrisp apple, diced
1 Tablespoon butter
1 teaspoon thyme
- Burritos
1 jar roasted red peppers (or char and slice one red pepper) (I use Mezzetta)
6-8 eggs, scrambled
1 pound pork sausage, browned
7oz cheddar cheese (I use Trader Joe’s Unexpected Cheddar)
1 pack of 10 tortillas (I use the Trader Joe’s Habanero Lime, but any will work)
Directions
- Kabocha Squash Habanero Aioli
- Preheat an oven to 400° F.
- Cut and gut the squash. Drizzle with olive oil and a generous sprinkle of salt.
- Place the squash cut side down on a lined sheet tray and roast for 30-40 minute or until tender and easily pierced with a knife or fork. Let cool.
- Scoop all of the flesh out of the cooled squash, and measure to make sure you have the correct amount.
- Mix together all of the aioli ingredients and set aside.
- Pickled Fennel
- Peel the lemon in long strips as wide as you can make them. Slice peels into thin julienned strips and set aside.
- In a saucepan over medium-high heat, toast the black pepper, mustard seeds, and star anise until aromatic. This will take about a minute.
- Once the spices are aromatic, pour in the water and vinegar (be careful not to inhale deeply while adding the vinegar).
- Add in the lemon peel and remaining ingredients except for the fennel and bring to a low boil.
- While the pickling liquid heats up, thinly slice the fennel and place it in a heat-safe bowl.
- Once the fennel reaches a low boil, turn off the heat. Pour the hot pickling liquid over the sliced fennel. Set aside to cool.
- Thyme Apples
- In a pan over medium-low heat, add the butter.
- Once the butter has melted, add the thyme, apples, and a pinch of salt.
- Cook the apples until just softened. This will take about 2 minutes.
- Burrito Assembly
- Warm the tortillas in the microwave to soften them. I pull one out at a time when I roll the burritos.
- To each tortilla add aioli, cheddar, sausage, apples, pickled fennel, eggs and peppers.
- Roll the tortillas into tight burritos.
- In a pan over medium-high heat, sear the burrito to seal the edge.
- Enjoy or wrap in tinfoil to freeze and enjoy at a later date.
- To reheat a burrito:
Preheat an oven to 350° F. Heat burrito for about 30 minutes.
Or remove the tinfoil and microwave on 50% power for 3 minutes.
Notes
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