Breakfast Burritos
Sizzling sausage, fluffy eggs, and melty cheese all wrapped up in a warm tortilla—these breakfast burritos are everything cozy mornings smell like. No fuss, just hearty staples done right. Whether you're making breakfast for a crowd or just yourself, this satisfying combo of sausage, eggs, cheese, tomatoes, and avocado hits the spot every single time.
6
burritos
Ingredients
Filling
- 12 oz (340 g) sausage meat spicy or mild, or plant-based alternative
- 8 large eggs beaten
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
- 1 cup (120 g) cheddar cheese shredded, divided
To Assemble
- 6 large flour tortillas 10-12 inches each
- 2 tomatoes diced
- 1 avocado pitted, sliced or diced
- fresh cilantro optional, chopped
To Serve (optional)
- salsa
- sour cream
- hot sauce
Equipment
- Large skillet
- Spatula
- Foil or parchment (for storage)
Instructions
- Heat a large skillet over medium-high heat. Add the sausage meat, crumbling it as it cooks. Sauté until browned and cooked through. Transfer to a plate and set aside.
- In the same skillet (do not wipe clean), add the beaten eggs, salt, black pepper, and half of the shredded cheddar cheese. Gently scramble until the eggs are just set and cheese is melted. Remove from heat.
- If tortillas are stiff, wrap them in a damp paper towel and microwave for 15–20 seconds until soft and pliable.
- To assemble, lay a tortilla flat and sprinkle a little of the remaining cheese in the center. Top with a portion of the cheesy scrambled eggs, browned sausage, diced tomatoes, avocado, and cilantro if using.
- Fold in the sides, pull the bottom over the filling, and roll into a tight burrito. Repeat with the remaining tortillas and fillings.
- Serve warm with salsa, sour cream, and hot sauce if desired.
Notes
For make-ahead, let burritos cool, then wrap tightly in foil or parchment. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat in a skillet over low heat, in a 350°F oven, or microwave. For best results, let ingredients cool before assembling to avoid sogginess.
Variation ideas: use cooked bacon, leftover chicken, or plant-based sausage for the meat. Swap cheddar for Monterey Jack, feta, or gouda. Add greens or roasted veggies. See recipe post for more details.
Nutrition
Calories: 470kcal | Carbohydrates: 36g | Protein: 22g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 250mg | Sodium: 1100mg | Potassium: 480mg | Fiber: 4g | Sugar: 3g | Vitamin A: 833IU | Vitamin C: 7mg | Calcium: 240mg | Iron: 3.2mg