Breakfast Burritos with Sausage, Egg and Cheese
Make-ahead breakfast burritos with browned sausage, soft cheddar scrambled eggs, diced tomato and avocado rolled in large flour tortillas. Six in about 30 minutes from one skillet, served soft-rolled as pictured with lime, hot sauce and sour cream, or griddled for a crisp shell. They freeze for 2 months.
Ingredients
Filling
- 12 oz bulk breakfast sausage mild or hot, or plant-based crumbles
- 8 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cheddar cheese shredded, divided
To Assemble
- 6 burrito-size flour tortillas 10 to 12 inches
- 2 medium tomatoes seeded and diced
- 1 avocado sliced or diced
- 2 tbsp fresh cilantro chopped, optional
To Serve (Optional)
- salsa, sour cream and hot sauce
- 1 lime cut into wedges
Equipment
- Large skillet
- Spatula
- Foil or parchment (for storage)
Instructions
Cook the Filling
- Brown the sausage. Heat a large nonstick skillet over medium-high heat. Add the sausage, breaking it into small crumbles, and cook for 6 to 8 minutes until browned and cooked through. Lift it out to a plate and leave the fat in the pan.
- Crack the eggs. Crack the eggs into a bowl.
- Add cheese and season. Add the salt, pepper and half the cheddar, and whisk until no streaks of white remain.
- Scramble. Turn the heat to medium-low and pour the eggs into the sausage skillet. Let them sit for 20 seconds, then fold slowly from the edges to the middle until just set and still glossy, about 3 minutes. Remove from the heat and let the filling cool for 5 minutes.
Assemble
- Warm the tortillas. Wrap the tortillas in a damp paper towel and microwave for 20 seconds, or warm each one in a dry skillet for 30 seconds, until soft and pliable.
- Fill. Lay a tortilla flat and sprinkle a little of the remaining cheese down the center. Spoon on a sixth of the eggs and a sixth of the sausage, then add diced tomato, avocado and cilantro.
- Roll. Fold the sides in over the filling, bring the near edge up and over, tucking it under the filling, and roll into a tight cylinder. Set seam-side down and repeat with the rest.
Serve
- Serve or store. Serve warm with salsa, sour cream, hot sauce and lime wedges, as pictured, or griddle seam-side down for a crisp shell. To store, cool completely, wrap in foil and refrigerate or freeze.
Notes
Pictured: the burritos are soft-rolled and served with lime wedges, avocado halves, hot sauce and sour cream. For a crisp shell, griddle each rolled burrito seam-side down in a dry skillet over medium heat for 2 to 3 minutes a side.
Doneness: pull the eggs while still glossy and slightly soft; they finish in the hot skillet. Sausage should be browned with no pink left.
Make ahead: cool the filling completely before rolling, leave out the avocado, wrap each burrito in foil and refrigerate for up to 4 days or freeze for up to 2 months.
Reheating: from frozen, wrap in a damp paper towel and microwave 2 to 3 minutes, turning halfway, or bake in foil at 350°F for 25 to 30 minutes. From the refrigerator, 90 seconds in the microwave.
Substitutions: crumbled bacon, chorizo or plant-based sausage for the pork sausage; Monterey Jack or pepper Jack for the cheddar; 2 cups crisped hash browns under the eggs stretch it to 8 burritos.
Nutrition values are an estimate for one burrito without toppings.
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