Soft scrambled eggs, crumbled sausage, crunchy veggies, lots of melty cheese, a chewy flour tortilla ~ and just like that, you’re a morning person!
breakfast burritos make breakfast 1000X better!
Savory breakfasts sometimes get the short shrift here at the Great Island kitchen because so much focus is on my scones, muffins, and breakfast cakes. But here’s a little secret, I actually I crave protein for breakfast, and I bet lots of you do too. My yummy breakfast burritos deliver on protein in a big way with scrambled eggs, crumbled sausage, and melty cheese. Of course with all that comes super colorful veggies and a hit of salsa because that’s how we roll around here.
Incorporating protein into your breakfast can help you stay full and satisfied right up to lunch, regulate blood sugar levels, repair muscle tissue, and increase metabolism. All good reasons to love these breakfast burritos, but let’s be honest, you wouldn’t eat them if they weren’t utterly delish.
ingredients for breakfast burritos
Note I omitted potatoes from my recipe in favor or a more protein forward burrito filling. You can add cooked chopped potatoes, hash browns, tater tots, or even French fries if you like.
- breakfast sausage meat
- bacon or diced ham also works. I used loose breakfast sausage meat, but you can use chorizo, or an Italian sausage for a different flavor.
- red onions and scallions
- you’ll need some sort of onion. You can use chopped yellow or white onion, or even snipped chives.
- bell peppers
- so important here, they add sweet flavor and colorful crunch because we don’t sauté the life out of them.
- I used some leftover salsa I had in my fridge. Fresh salsa would be amazing ~ how about Pineapple Salsa, Better Than Restaurant Salsa, or Cowboy Caviar?
- shredded cheese
- use what you like, but a pre-shredded Mexican blend cheese worked well for me.
- salt and fresh cracked black pepper
- I went with a minimalist seasoning here, but you could use taco seasoning, chili powder, cumin, paprika. etc.
- burrito sized flour tortillas
Cook everything in stages in one pan.
- Brown the sausage, set aside.
- Sauté the veggies, and add them to the sausage.
- Scramble the eggs.
Let’s wrap ’em up
- Briefly warm the tortillas to make them flexible.
- Lay down a layer of shredded cheese a little below center of the tortilla.
- Next add the eggs, followed by the sausage/veggie mixture.
- Top with a light layer of salsa, then a little more cheese for good measure.
- Fold in the sides of the tortilla and then roll it up snugly around the filling.
- Briefly heat the burritos in the oven to crisp the outside, melt the cheese, and get everything hot.
- Slice in half and serve asap with salsa.
rookie mistakes to avoid when making breakfast burritos
Start with burrito sized (10-12 inches) flour tortillas. You need the big ones to be able to wrap them up properly. (If you want to use smaller tortillas just roll them up and leave the ends open like an enchilada.)
Have everything prepped and cooked ahead of time so you can fill your burritos quickly. You don’t want them getting soggy.
Season as you go. The eggs, sausage, and veggies all need salt and pepper. If you like you can even add some chili powder, cumin, paprika, or even cayenne.
Don’t try to wrap a cold tortilla. Warming it will make it more elastic and easier to roll up snugly. Warm the stack of tortillas in a low oven, or in the microwave.
It’s important to fill your tortillas nice and full for a satisfying breakfast. Don’t be afraid to load up the filling, and it should be compacted as you roll it up, to fit everything in tightly.
A breakfast burrito benefits from some sort of topping. Add salsa, hot sauce, avocado, sour cream, or other toppings to add flavor and moisture to the burrito.
control calories in your breakfast burritos
- Choose healthy ingredients: use a whole-grain tortilla or a low-carb wrap to increase the fiber content of your breakfast burrito.
- Consider using lean proteins like turkey sausage, beans, or tofu crumbles.
- Choose a reduced fat cheese.
- Consider using egg whites instead of whole eggs.
- Prioritize healthy colorful veggies and eggs over sausage and cheese.
- Use cooking methods that are lower in fat: use non-stick pans or cooking spray to reduce the amount of added fats.
- Limit high-sodium ingredients: Avoid using highly processed meats like bacon and ham, and choose low-sodium options for beans and cheese.
- Salsa is a healthy low calorie condiment to serve along with your breakfast burritos, just skip the sour cream and guac.
to make ahead and/or freeze breakfast burritos
To make ahead: make sure your burritos and fillings are fully cooled, then wrap the rolled burritos in foil and refrigerate until ready to enjoy. Then bake according to the recipe or microwave until hot throughout.
To freeze: make sure the burritos and fillings are completely cooled, then wrap in foil and arrange on a baking sheet. Put the burritos in the freezer until they are frozen solid. Then pack the burritos in heavy duty zip lock freezer bags, or in a freezer safe container. When you’re ready to eat, bake in a low oven, or unwrap and microwave. Note: frozen burritos should be used within a month for best quality.
more hearty breakfast ideas
- large skillet
- Sheet pan
- 3/4 lb country sausage meat
- 2 bell peppers, assorted colors, diced
- 1 small red onion
- 1 bunch scallions, sliced
- 8 eggs
- olive oil
- salt and fresh cracked black pepper
- 8 ounces shredded Mexican blend cheeses, about 2 cups
- 1/2 cup salsa
- 8 burrito sized flour tortillas (10-12 inch)
- Brown the sausage meat in a large skillet, breaking up the meat into small crumbles as it cooks. When there is no more pink left, remove to a bowl and set aside.
- Leave about a tablespoon or so of sausage grease in the skillet and sauté the onions and peppers for several minutes until they are just starting to soften. I like to do this over pretty high heat, stir-fry style, so the veggies retain color and crunch. Throw the scallions into the pan for the last minute of cooking. Lightly season with salt and pepper, then transfer to the sausage meat bowl.
- Whisk the eggs with 3 tablespoons of water and a teaspoon of salt and black pepper. Add a tablespoon of olive oil to the same skillet and scramble the eggs until they're just set.
- Preheat oven to 375F
- To assemble the burritos put a layer of shredded cheese down across the center of a tortilla (about 1/4 cup.) Top that with about 1/2 cup of the scrambled eggs and then about 1/2 cup of the meat and veggie mixture. Finish with a little bit of salsa.
- To wrap the burritos fold in each side and then roll up securely, compacting the filling as you go. Place the rolled burritos, seam side down, on a baking sheet.
- When all the burritos have been rolled, bake for about 10-15 minutes to crisp the tortillas, melt the cheese, and heat the filling. Note: you can also wrap the burritos in foil and refrigerate to bake later.
- Slice each burrito in half and serve asap with salsa.
Questions and Reviews
Breakfast burrito! What’s not to love! Love your recipes and this one is easy and delicious. Thanks!