Breakfast Burritos

Colorful Breakfast Burritos on a sheet pan.

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5 from 4 votes

Breakfast burritos are a protein-rich grab and go breakfast that everybody loves!

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: American Tex-Mex

Servings:

Calories: 512kcal

Author: Sue Moran

Equipment

large skillet
Sheet pan

Ingredients

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)

US Customary - Metric

Instructions

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.

Notes

For extra crispy breakfast burritos you can sauté them in a little olive oil. Fry until crisp and browned on one side, then gently flip and brown the other side.

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