Easy breakfast burritos filled with eggs, breakfast sausage, chunky salsa, and shredded cheese. They’re perfect for meal prep and are freezer friendly!
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 really well in the freezer, and are easy to eat one handed.
As a new mom, that is super appealing to me.
Even more appealing is the fact that I can make a lot of them at the same time without really doing too much extra work. That way I can freeze them and reheat a few throughout the week as needed.
Breakfast Burrito Recipe
This breakfast burrito recipe is super simple and only requires a few easy to find ingredients that are fairly inexpensive but pack a ton of flavor.
You’ll need:
- flour tortillas (the large 10-inch size is what I used)
- breakfast sausage (your favorite brand and flavor will work as long as you can crumble it)
- eggs
- bell pepper
- green onions
- shredded cheese
- chunky salsa (chunky is better than smooth because it will stay in the burrito more neatly and won’t ooze out)
- spices: smoked paprika, salt, onion powder, garlic powder
- kale or spinach are optional (I love adding them to help get some greens into my meal)
How to Make Breakfast Burritos
- Cook the breakfast sausage with the bell pepper, green onions, and spinach or kale (if using). Transfer to a plate.
- In the same skillet, cook the scrambled eggs seasoned with all the spices. Transfer to a plate.
- Assemble the burritos by laying out all the flour tortillas on a clean counter or baking sheet and layering them with some of the breakfast sausage mixture, scrambled eggs, chunky salsa, and shredded cheese.
- Fold and roll the burritos, then place them in the same skillet seam side down to until the tortilla has browned. This will help seal them up as well. Flip them over to brown the other side.
Storing, Freezing, 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 warm them up in and wrap in foil and warm in a 350°F oven for about 15 minutes or until they’re fully heated through, or reheat them in the microwave.
More Recipes To Try
Ingredients
- 8 large eggs
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1 lb spicy breakfast sausage
- 2 cups baby spinach or chopped kale, optional
- 1 medium red bell pepper, diced
- 3 green onions, diced
- 8 large (10-inch) flour tortillas
- 1/2 cup chunky salsa
- 1/2 cup shredded Monterey Jack cheese, divided
Instructions
- In a medium bowl, whisk together the eggs, smoked paprika, salt, onion powder, and garlic powder. 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:
- Storing: 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 a350°F oven for about 10 minutes until it’s fully heated through, or reheat it in the microwave.
- 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
Isabel,
I have always loved burritos and your recipes are enjoyed. I have always made mine with chorizo Mexicano. Thank you for the recipes.