Breakfast Burritos

Made with sausage, eggs, cheese and veggies, these breakfast burritos are a hearty, savory breakfast that’s loaded with flavor! Serve them right away or freeze them for quick breakfasts later on.

Best Breakfast Burrito

When it comes to breakfast, are you team sweet or team savory? I’m both, depending on the day. I love a bowl of oatmeal topped with berries and maple syrup, but I also can’t resist a loaded breakfast burrito, all warm and crispy from the oven.

This breakfast burrito recipe is sure to satisfy. The burritos are filled with scrambled eggs and breakfast sausage, plus healthy veggies and sharp cheddar cheese. They’re high protein and big on flavor. You can serve them as is, but my favorite way is to first warm the burritos in the oven to lightly brown and crisp the tortillas and melt the cheese.

This recipe makes 8 breakfast burritos, and I recommend making the full recipe even if you’re only serving 1 or 2 people. Freeze the extras for quick breakfasts later on. Your future self will thank you!

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Ingredients You’ll Need

These breakfast burritos are made with scrambled eggs, sausage, vegetables and cheese. Here’s a closer look at the ingredients, including substitution options.

• Olive Oil: For sautéing the vegetables.
• Vegetables: Here’s where you have lots of flexibility! Use your favorite veggies or whatever you have to use up in your fridge. I used a combination of red onion, bell pepper and mushrooms.
• Breakfast Sausage: Sausage adds so much flavor to a breakfast burrito! If you can’t find breakfast sausage, you can substitute Italian sausage. Remove the sausage from the casings before browning it in the skillet.
• Eggs, Salt and Butter: These ingredients are for the scrambled eggs. Seasoning the eggs with a few pinches of salt enhances the flavor, as does scrambling the eggs in butter.
• Tortillas: You’ll need large burrito-size tortillas so that you can fit plenty of filling in each one and still wrap the burritos up tightly.
• Cheese: Gooey, melty cheese is a must! I like to use shredded sharp cheddar. Monterey jack cheese also works well, or, if you like spice, pepper jack.

Vegetarian Swap: Substitute black beans for the sausage for vegetarian breakfast burritos. Or try this Vegetarian Breakfast Burrito recipe.

More Mix-In Options:

• Salsa or Pico de Gallo: These are a great way to add more flavor! I don’t recommend adding them if you plan to freeze the burritos, as salsa can lead to sogginess over time.
• Avocado: You can add avocado slices to the burritos if you plan to serve them right away.
• Potatoes: Try adding cooked hash browns, Breakfast Potatoes or Roasted Sweet Potatoes to your breakfast burrito.

How to Make Breakfast Burritos

1. First, sauté the veggies. Heat the olive oil in a skillet. Once hot, add the chopped vegetables and cook, stirring often, until softened. Then transfer the veggies to a medium mixing bowl.
2. Brown the sausage. Add the sausage to the pan and cook, crumbling the meat, until the sausage is fully cooked. Transfer the cooked sausage to the bowl with the veggies, leaving any grease behind.
3. Make the scrambled eggs. Whisk the eggs together with a few pinches of salt. Wipe out the skillet and add the butter. Once melted, pour in the beaten eggs and cook until scrambled. Add the scrambled eggs to the bowl with the sausage and veggies and gently mix everything together.
4. Assemble the burritos. Place 1/8 of the burrito filling on top of each tortilla, placing it down the tortilla in a line slightly off center. Sprinkle on the shredded cheese and then tightly wrap up each tortilla, burrito-style.
5. Bake to crisp the tortillas (optional). You can serve the burritos as is, freeze them for later, or pop them in the oven for 5-10 minutes to crisp the tortillas and melt the cheese.

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5 from 3 ratings

Breakfast Burritos

Servings: 8 servings

Prep Time: 35 minutes mins

Cook Time: 5 minutes mins

Total Time: 40 minutes mins

Made with sausage, eggs, cheese and veggies, these breakfast burritos are a hearty, savory breakfast that's loaded with flavor! This recipe makes 8 burritos and I recommend making the full recipe even if you're only serving 1 or 2 people. These burritos freeze well for quick breakfasts later on.

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Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 2 cups chopped vegetables, such as red onion, bell pepper, mushrooms or broccoli
• ▢ 1 pound breakfast sausage or Italian sausage, removed from casings
• ▢ 8 eggs
• ▢ 2 pinches salt, to taste
• ▢ 2 teaspoons unsalted butter
• ▢ 8 burrito size tortillas
• ▢ 2 cups shredded cheddar cheese, or Monterey jack, pepper jack or a combination

Instructions

 

• Preheat oven to 375° F. (If baking and eating burritos right away. If freezing burritos, no oven is needed until you are ready to warm and eat them.)
• Heat the olive oil in a medium/large nonstick skillet over medium heat. Once hot, add the vegetables and cook, stirring often, until softened, about 4 minutes. Transfer vegetables to a clean medium size bowl.
• Add the sausage to the pan and cook, crumbling, until it is browned and fully cooked. Transfer sausage to the bowl with the vegetables, leaving any grease behind.
• Crack the eggs into a medium mixing bowl and add the salt. Whisk vigorously, until eggs are completely combined and uniform.
• Wipe out the skillet and add the butter. Heat over medium heat until the butter is melted, using a rubber spatula to spread it around the pan. Pour the eggs into the pan and reduce the heat to medium low. Let the eggs cook without stirring for 30 seconds, then use a rubber spatula to gently and slowly scrape across the bottom and around the edges of the pan as the eggs cook, scraping across different areas of the pan and in different directions so that no bits of egg dry out. As the eggs cook, also fold them gently to help them cook evenly.
• Once the eggs are cooked, turn off the heat and add them to the bowl with the sausage and veggies. Stir gently to mix everything together.
• To assemble the burritos, place 1/8 of the egg/sausage/veggie mixture on top of each tortilla, placing it down the tortilla in a line slightly off center (for easier wrapping). Sprinkle 1/4 cup of shredded cheese on top of the egg mixture. Tightly wrap up each tortilla, burrito-style.
• Burritos can be eaten as is, baked to melt the cheese and crisp the tortillas, or frozen for later.
• Optional: To bake to crisp tortillas (right before serving): Place burritos seam side down on a parchment paper-lined baking sheet and bake in a 375° F oven for 5-10 minutes, until warmed through and lightly browned. Then serve.
• To freeze: First flash freeze burritos by placing on a baking sheet in the freezer for 2 hours. Once frozen, transfer to a zip-top plastic bag and store in the freezer for up to 1 month.
• To thaw and heat a frozen burrito: Thaw overnight in the refrigerator. To reheat, microwave on high power for 30-45 seconds to start heating up the center of the burrito. Then heat in a 350° F oven for 10 minutes, or until fully hot in the center. Thawed burritos can also be fully heated in the microwave. Using the oven gives you a crispier tortilla, and the microwave a chewier tortilla.

Calories: 568kcal, Carbohydrates: 33g, Protein: 26g, Fat: 36g, Saturated Fat: 14g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Cholesterol: 235mg, Sodium: 1148mg, Potassium: 371mg, Fiber: 3g, Sugar: 4g, Vitamin A: 886IU, Vitamin C: 13mg, Calcium: 321mg, Iron: 4mg

Nutrition information is an estimate.

Cuisine: American

Course: Breakfast

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