Gladly. That’s one of the reasons the Aussies will never be a world power.
As for explaining what breakfast sausage is, the nearest analog would be sliced or square sausage, I think.
Vegemite on a burrito?! You people are sick.
Now, here in the southwest, the breakfast sausage is usually spiced with black pepper, salt and sage, but also has some red pepper in it. Not enough to make it hot to my taste, but you know it’s there.
Now, I don’t actually make breakfast burritos often, but I do make quite a few breakfast tacos. It’s really just a question of how you fold them. My recipie:
Meat*: Bacon, breakfast sausage, or fresh chorizo if you can get it. The Spanish smoked chorizo isn’t the same. Smoked brisket burnt ends are great too, if you made the brisket last night for lunch today. You don’t want to re-heat them, they’ll be rubber.
Scrambled Eggs
Flour Tortillas
Your favorite salsa
Optional:
Cheese: The better it melts, usually the better it will work. My mother loved, and my brother still loves Velveeta for this. I think that’s going a bit far. Jalapeño pepper jack is my favorite for this.
Sliced fresh jalapeños, serranos or other chilies. (be careful, unless you are cooking for my brother)
Hash browns: There are a million ways to make them, from cubes to McDonald’s syle. I’ve had them all in a burrito or taco. I prefer cubed to about 1/2 inch, and a little scorched.
Cook your eggs and meat the way you normally would. I usually fry the eggs in the fat from the meat, but that’s not for everyone (my mom thought that it made the eggs too spicy if I was using chorizo). Put the eggs in a container to keep them warm while you are heating tortillas. I fry the potatoes and chilies in the same fat as the eggs to use the rest of it.
If I’m not making potatoes, the pan is then normally finally de-greased by heating the first tortilla in the fat, sopping the last of it up. This semi-fried tortilla is usually taken by the person who thinks breakfast should be as fatty as possible (usually not me).
After your pan is de-greased by whatever method you like, you have to heat your tortillas in the pan. If you’re not heating your tortillas in a frying pan or similar griddle, your tortillas probably taste bad. Trust me on this. It makes store bought tortillas edible. If you are making your own tortillas at home, you are an angel from heaven, and can ignore this. Set the frying pan to medium or medium high, lay a tortilla face down in it until the air pockets start to inflate, when they’ve been inflated for 3-4 seconds, flip the tortilla over. Sometimes, if the tortilla is thicker on one side than the other, it won’t actually bubble on one side. You have to kind of get a feel for how long it takes in that case.
Once you have a hot tortilla, load it with fillings, and fold it as a taco or burrito. If you’re using Velveeta, and would like your cheese liquid, pop it in the microwave for 10-15 seconds.
Mmmmmm, takes me back to when I was five, standing in front of Mrs. Martinez’s white enameled stove, having one of these sandwiches of glory handed to me before we walked to kindergarten. I still can’t make a home made flour tortilla like she could, mine are still too thick and elastic. I think I’m using too much fat. Her eggs were also the perfect moment of fluffy and done, not over done and bouncy, and not runny. I’ve gotten close to hers, though, and I’ve gotten access to hot sauce. I think she thought the little blond kid wouldn’t like it. She was probably right, I was five.
Vegimite? <Lurch>Uggggggggggh</Lurch>
*Or barbacoa, or leftover carnitas. I just realize I’ve never tried pulled pork for this purpose…mmmmm.
And don’t drink tequila while making burritos, or you’ll write things like this. 
Gotcha, mystery explained. Thanks for that.
My favorite combo:
White tortilla
Refried beans
Some sort of very tomatoey, processed salsa, like Pace
Scrambled egg
Monterey Jack cheese
Hey, I have all these ingredients in the fridge at home. I’ll have to make some for breakfast tomorrow.
The problem I have with Pace and other such salsas on a breakfast burrito is that you have to drain them for an hour or so before making the burrito, otherwise the juices all drain to the bottom and drip onto your lap. Better to use a thick salsa or better still, fresh chopped tomatoes and chilis, with a lacing of hot sauce.
See that is even more confusing, based just on that description I see no difference between ‘breakfast’ sausages and just normal sausages. 
I do see from other posts that ‘Breakfast Sausage’ seems to simply be Pork mince (with spices).
The only flavour I really get in the McD’s ‘sausage’ is pepper, it’s so overspiced.
:dubious: I know it must be popular for some people, but I find the textural difference of a hashbrown in the same mouthful as bacon and egg to be…offputting. Obviously that’s just me though.
My breakfast is almost always some form of breakfast burrito, with the fillings changing as desired. Besides the usual egg and sausage filling, another big favorite is lowfat refried black beans, cheese, and salsa or hot sauce, all in a flour tortilla. Amy’s organic refried beans are by far the most flavorful I’ve found, though a couple of times a year I’ll make a batch of ersatz pinto refritos in the slow cooker.
Got a recipe for the slow cooker refritos? 
Muchas gracias.
How’d you guess? Well, it was actually beer and bourbon, but the effect is still the same.
And I stand by my drunken instructions! Sometimes one half of the tortilla has it’s air pockets buried too deep, and they don’t inflate, and the other side inflates like a balloon. You just have to get a feel for when the tortilla has been on plenty long enough to be hot on that side, but isn’t going to puff up. A toasted tortilla isn’t the end of the world, but it’s not going to make a burrito that seals very well.
If we’re going to start talking salsa there is only one store bought one I desire: Mrs. Renfro’s Salsa Verde.
Warmed flour tortilla
Chorizo
Eggs
Cilantro
Hot Sauce
Generally, what we call “breakfast sausages” in America are pork sausages, coarse-to-medium grind, seasoned with salt, pepper, and usually sage, plus often red pepper flakes. Sage is not absolutely required, but it is the flavor associated most with breakfast sausages. (There are other ingredients you can add, too, but salt, pepper, and sage are the basics for the classic breakfast sausage flavor.) They are fresh sausages, not cured or smoked. When stuffed into casings, the links are about 4 inches long and about 3/4 inch in diameter. Casings are either sheep or artificial. (Collagen casings are probably the most common.) It is also not uncommon for links to be skinless, just sausage mixture formed into finger-sized links.
Breakfast sausage also often comes packaged in a chub like this. You then cut it into slices, remove the packaging material, and fry the patties (about 2.5" in diameter) like you would a burger. And if that’s too much work for you, you can often buy the patties preportioned and preformed.
Chorizo, scrambled eggs, refried beans, and whatever else catches my eye at the time.
But here’s the critical part… It needs to then be smothered in hot (both spice and temp) New Mexico pork green chili.
Which leads me to a small hijack: I would think parts of Oz would be IDEAL for growing New Mexico chile… I wonder if there’s any equivalent there?
Mmmmm. I could eat a breakfast burrito every day. I like them from the 'bertos drive throughs because their tortillas are the most authentic - big, so thin you can practically see through them, and made with lard. They have a stretchy gluteny texture. Not like the thick floury kind. Also, their red sauce is made from just dried chiles and water. No tomatoes, no vinegar.
The thickness of torts varies from country to country. The Nicaraguan woman next door says she grew up with flour torts that were more like pita bread in consistency, and most people didn’t eat corn torts.
Back to topic: I’ve started making breakfast tacos using the ultra-fresh locally ground, locally made corn torts we buy in the 'hood. Just some eggs and bacon with hot sauce at this point. Very tasty.
Can you clarify what “them” refers to?
I think the biggest problem for Aussies is step #1 - finding a tortilla.