Easy breakfast burritos filled with eggs, breakfast sausage, chunky salsa, and shredded cheese. They’re perfect for meal prep and are freezer friendly!
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Nothing is better than a delicious breakfast burrito in the morning, especially when you’re on the go and need something quick. They’re portable, store well in the freezer, and are easy to eat one-handed. Plus, this recipe is super simple and only requires a few easy-to-find, fairly inexpensive ingredients that pack a ton of flavor.
As a new mom, that is super appealing to me.
Even more appealing is the fact that I can make a lot of them simultaneously without really doing too much extra work. That way, I can freeze them and reheat a few throughout the week as needed.
Breakfast Burrito Ingredients
- Tortillas: You’ll need 6 (10-inch) large flour tortillas, also known as “burrito size.”
- Breakfast sausage: Your favorite brand and flavor will work as long as you can crumble it.
- Eggs: Scrambling eggs help fit everything into the burritos and keeps things simple.
- Spices: I used smoked paprika, salt, onion powder, and garlic powder.
- Vegetables: I like sautéing bell peppers and green onions. Spinach or kale are great options, too.
- Shredded cheese: I used Monterey Jack cheese, but you can use whatever you have.
- Salsa: Chunky is better than smooth because it will stay in the burrito more neatly and won’t ooze out.
How to Make Breakfast Burritos
- Cook sausage and veggies: Cook the breakfast sausage with bell pepper, green onions, and spinach or kale (if using). Transfer to a plate.
- Cook the eggs: In the same skillet, cook the scrambled eggs seasoned with all the spices. Transfer to a plate.
- Assemble: Lay a flour tortilla on a baking sheet or a clean countertop. Layer them with the breakfast sausage mixture, scrambled eggs, chunky salsa, and shredded cheese.
- Cook burritos: Fold and roll the burritos. Place them in the same skillet seam side down until the tortilla has browned on both sides. This will help seal them.
- Serve: Serve warm with sour cream, guacamole, or more salsa.
Recommended Tools
- Nonstick skillet. These are my absolute favorite. They’re high-quality and worth every penny.
- Measuring cup set: A perfect set of measuring cups and spoons for your kitchen.
- Whisk: This set comes in 3 different sizes and is great for everyday cooking.
Tip!
Make sure you use large or extra-large “burrito size” tortillas so that it’s easy to fill, tuck, and fold everything together into a neat burrito. 10-inches in diameter or larger is ideal.
Storing and Reheating
These breakfast burritos can be stored in the fridge for 3-4 days in an airtight container or a resealable storage bag. When you’re ready to eat one, just pop it in a 350°F oven for about 10 minutes until it’s fully heated through, or reheat it in the microwave.
If you’re planning on eating them at a later date (later than 4-5 days from when you make them), then freezing them is your best option. To freeze, let the burritos cool completely, and then wrap each burrito tightly in plastic wrap or aluminum foil. Then place the burritos in a freezer-safe resealable container or bag and freeze for up to 3 months.
To reheat from frozen, unwrap them and heat in a 350°F oven for about 15 minutes or until they’re fully heated through, or reheat them in the microwave.
More Breakfast Recipes
Ingredients
- 8 large eggs
- ¼ teaspoon smoked paprika
- ⅛ teaspoon fine salt
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 1 pound breakfast sausage (any flavor)
- 2 cups baby spinach or chopped kale (optional)
- 1 medium red bell pepper, diced
- 3 green onions, diced
- 8 large (10-inch) flour tortillas*
- ½ cup chunky salsa
- ½ cup shredded Monterey Jack cheese, divided
Instructions
- Whisk together the eggs, smoked paprika, salt, onion powder, and garlic powder in a medium bowl. Set aside.
- Heat a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 4 minutes.
- Add the bell peppers, green onions, and kale or spinach (if using). Cook for 5 minutes, stirring occasionally, until the peppers have softened. Transfer the mixture to a plate and set aside.
- Reduce the heat to low. In the same skillet, add the whisked eggs. Cook for 2-3 minutes or until the eggs are cooked through. Transfer the scrambled eggs to a plate and set aside.
- Wipe the skillet clean with a paper towel and set aside.
- Assemble the burritos: To each tortilla, add in 1/8th of the sausage, 1/8th of the scrambled eggs, 1 tablespoon of chunky salsa, and 1 tablespoon of shredded cheese. Fold the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- Heat the clean skillet over medium-high heat. Add the burritos, seam side down, and cook until the bottom of the burritos are golden brown, about 1-2 minutes. Flip the burritos over and cook for 1 more minute until golden brown.
- Serve immediately or cool and store in the fridge or freezer.
Isabel’s Tips:
- Tortillas: Make sure you use large or extra-large “burrito size” tortillas so that it’s easy to fill, tuck, and fold everything together into a neat burrito.
- Freezing: Let the burritos cool completely and then wrap each burrito tightly in plastic wrap or aluminum foil. Then place the burritos in a freezer-safe resealable container or bag and freeze for up to 3 months. To reheat, unwrap them and warm up in a 350°F oven for about 15 minutes or until they’re fully heated through, or reheat them in the microwave.
Nutrition Information
I made these before work today. I thought “maybe I don’t have time for this”. But I finished with enough time to clean the kitchen and enjoy these delicious burritos. I’m glad I made the effort because these came out great. It was much simpler than I thought it would be, and now I have breakfast prepared for the rest of the week
I’m sorry, but 1/8 teaspoon of anything just doesn’t work. I would use 1/2 to 1 teaspoon depending on the spice and it would turn out very tasty and not over spiced. Other than that, a delicious recipe.
Isabel,
I have always loved burritos and your recipes are enjoyed. I have always made mine with chorizo Mexicano. Thank you for the recipes.