There’s nothing quite like waking up to a satisfying breakfast burrito . On a busy Manhattan morning, these delightful wraps become a lifesaver for our family. Imagine a warm, soft tortilla packed with flavorful sausage, tender scrambled eggs, and gooey melted cheese. It’s an easy breakfast treat everyone loves to gather around. Want to discover more breakfast magic? Check out our crescent roll breakfast recipes .
Why you’ll love this recipe
This breakfast burrito recipe is a real crowd-pleaser. It’s incredibly versatile—you can customize it to suit your taste or even what’s left in the fridge. Plus, it’s quick to make but packs a hearty punch that satisfies until lunchtime. The combination of spices and textures ensures every bite is a delightful experience. Whether you’re enjoying this alone or sharing with family, it’s a little moment of happiness to start the day.
Ingredients
- 1 pound pork breakfast sausage
- 1/2 red onion, finely chopped
- 1/2 sweet yellow onion, finely chopped
- 1 red bell pepper, finely diced
- 1 jalapeno pepper, seeded and minced
- 6 large eggs
- 1 tablespoon water
- 1 tablespoon butter
- Salt and freshly ground black pepper, to taste
- 6 large flour tortillas (8-10 inches)
- 2/3 cup shredded cheddar cheese
- 2/3 cup shredded Monterey Jack cheese
- Sour cream, optional
- Salsa, optional
Step-by-step instructions
Cook the pork sausage in a skillet over medium heat. As it cooks, add the onion, red bell pepper, and minced jalapeño. Cook until the sausage is browned and the vegetables are soft, about 8 minutes. Move the mixture to a plate.
In a bowl, mix the eggs and water. Melt the butter in a clean skillet over medium-low heat. Pour in the eggs and let them sit for about a minute. Gently stir, pulling the eggs toward the center so the uncooked egg flows to the edges. Cook until the eggs are almost set, then remove from heat and let them finish cooking. Season with salt and pepper.
To make the burritos, place a tortilla flat. Add spoonfuls of the sausage mixture, scrambled eggs, and cheese. Fold up the bottom, fold in the sides, and roll tightly.
Heat a dry skillet over medium-low heat. Place the burrito seam-side down and cook until golden brown on all sides and heated through. Serve with sour cream and salsa if desired.
Recipe tips & variations
- Want to spice it up? Add a dash of hot sauce to the egg mixture for a little kick.
- Swap out the sausage for turkey or add some crispy bacon for a different protein option.
- Experiment with different types of cheese like pepper jack for an added twist.
Storage & reheating
You can prepare these burritos ahead of time and store them for later. Simply wrap each burrito tightly in foil and refrigerate for up to 2 days. If you’ve got leftovers from breakfast, reheat them either in the microwave for a quick warm-up or in the oven at 350°F for about 10 minutes to keep them crispy.
FAQs
Can you freeze breakfast burritos?
Yes, you can! Wrap them individually in foil and place them in a freezer-safe bag. When you’re ready to enjoy, thaw them in the fridge overnight or use the defrost setting on your microwave.
What other fillings can I use?
Feel free to get creative! Black beans, sautéed spinach, or avocado slices make great additions.
How can I make this vegetarian?
Simply skip the sausage and add extra veggies or scrambled tofu. It’s just as delicious!
Recipes you may like
- Breakfast potatoes recipe easy & crispy
- Crescent roll breakfast recipes
- Breakfast pizza recipe easy & cheesy
Breakfast Burrito
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Carnivore
Description
Delicious and versatile breakfast burrito recipe packed with sausage, eggs, and cheese.
Ingredients
- 1 pound pork breakfast sausage
- 1/2 red onion, finely chopped
- 1/2 sweet yellow onion, finely chopped
- 1 red bell pepper, finely diced
- 1 jalapeno pepper, seeded and minced
- 6 large eggs
- 1 tablespoon water
- 1 tablespoon butter
- Salt and freshly ground black pepper, to taste
- 6 large flour tortillas (8–10 inches)
- 2/3 cup shredded cheddar cheese
- 2/3 cup shredded Monterey Jack cheese
- Sour cream, optional
- Salsa, optional
Instructions
- Brown the pork sausage over medium heat in a skillet. As it cooks, add the onions, red bell pepper, and minced jalapeno. Continue to cook until the sausage is browned and the vegetables have softened. This usually takes about 8 minutes. Transfer the mixture to a plate.
- In a bowl, whisk together the eggs and water. Melt the butter in a clean skillet over medium-low heat. Pour in the egg mixture and let it sit for a minute. Begin to gently pull the eggs towards the center with a spatula, allowing the uncooked parts to move to the edges. Continue this until the eggs are nearly set. Remove from heat and let the residual warmth finish cooking them. Season with salt and pepper.
- To assemble the burritos, lay a tortilla flat and layer with a few generous spoonfuls of the sausage mix, scrambled eggs, and a mix of the cheeses. Fold the tortilla from the bottom, then fold in the sides and roll it up tightly.
- Heat a dry skillet over medium-low heat. Place the burrito seam side down in the skillet, and cook until golden brown on all sides, ensuring they are heated throughout. Serve with sour cream and salsa if you like.
Notes
- Want to spice it up? Add a dash of hot sauce to the egg mixture for a little kick.
- Swap out the sausage for turkey or add some crispy bacon for a different protein option.
- Experiment with different types of cheese like pepper jack for an added twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 350mg