Breakfast Burrito
A hearty breakfast burrito with scrambled eggs, sausage, peppers, onion, and cheddar in warm flour tortillas. Great for busy mornings or brunch.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeBreakfast burritos are a staple of Southwestern and Tex-Mex-influenced American cooking: warm flour tortillas wrapped around eggs, meat, cheese, and a few simple vegetables. They are built to be filling, portable, and easy to adapt.
This version keeps the classic combination of sausage, scrambled eggs, onion, bell pepper, cheddar, and salsa. Cooking the vegetables first, then the sausage, and scrambling the eggs gently in the same pan gives you a cohesive filling that is flavorful without turning watery. Use large burrito-size tortillas so they roll neatly without tearing.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1/4 cup (40 g) diced yellow onion
- 1/4 cup (40 g) diced bell pepper
- 4 oz (115 g) cooked breakfast sausage, crumbled
- 4 large eggs
- 1/4 tsp kosher salt, plus more to taste
- 1/8 tsp black pepper, plus more to taste
- 1/4 cup (28 g) shredded cheddar cheese
- 2 large flour tortillas, about 10 inches (25 cm) each
- 1/4 cup (60 g) salsa, for serving (optional)
Instructions
- 1
Heat the olive oil in a medium nonstick skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and lightly translucent, 3-4 minutes.
- 2
Add the crumbled sausage and cook until hot and lightly browned in spots, 2-3 minutes. Spread the mixture out in the pan so the moisture cooks off rather than steams.
- 3
Whisk the eggs with the salt and black pepper in a bowl until fully combined and slightly frothy, about 30 seconds.
- 4
Reduce the heat to medium-low and pour the eggs into the skillet. Stir gently with a spatula, scraping across the bottom, until soft curds form and the eggs are just set but still moist, 2-3 minutes.
- 5
Turn off the heat and sprinkle the cheddar over the egg mixture. Let it sit for 30-60 seconds, until the cheese melts into the filling.
- 6
Warm the tortillas in a dry skillet over medium heat for about 20 seconds per side, or microwave them briefly until pliable and flexible.
- 7
Divide the filling evenly between the centers of the tortillas, leaving a border around the edges. Fold in the sides, then roll tightly into burritos.
- 8
Serve right away with salsa, or return the burritos seam-side down to the dry skillet for 1-2 minutes over medium heat until lightly golden and sealed.
Tips for the Best Breakfast Burrito
- Do not overcook the eggs; take them off the heat when they still look slightly glossy, since they keep cooking from residual heat.
- If your sausage is raw rather than cooked, brown 1/2 lb (225 g) first, then drain off excess fat before adding the onion and pepper.
- Use burrito-size tortillas, not taco-size tortillas, or the filling will be hard to wrap without tearing.
- For a spicier burrito, add a spoonful of diced jalapeno with the onion and bell pepper, or serve with a hotter salsa.
- To make ahead, cook the filling and cool it before wrapping; this helps prevent steam from making the tortilla soggy.
- Cheddar can be replaced with Monterey Jack or pepper Jack if that is what you have on hand.
Storage and Reheating
These burritos are best eaten fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat the filling gently in a skillet or microwave until hot, then wrap in freshly warmed tortillas. Fully assembled burritos can be wrapped tightly and frozen for up to 1 month; reheat from thawed for the best texture.
Frequently Asked Questions
Can I make breakfast burritos ahead of time?
Yes. Cook and cool the filling before assembling, then wrap the burritos tightly. Refrigerate for up to 2 days or freeze for longer storage.
Why is my breakfast burrito soggy?
Usually the filling is too wet or too hot when wrapped. Cook off moisture from the vegetables, avoid over-soft scrambled eggs, and let the filling sit for a minute before rolling.
Can I use bacon instead of sausage?
Yes. Use about 4-6 slices of cooked bacon, chopped, and add it after the vegetables have softened.
What tortillas are best for breakfast burritos?
Large flour tortillas are best because they are soft, flexible, and sturdy enough to hold the filling. Warm them first so they roll without cracking.
Quick Info
Prep Time
10 min
Cook Time
15 min
Servings
2
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
