This post may contain affiliate links. Please read our disclosure policy.
These easy breakfast burritos are loaded with scrambled eggs, sausage, veggies, cheese, and salsa all wrapped in a toasty tortilla. They’re satisfying, freezer-friendly, and perfect for meal prep. Make a big batch and thank yourself later.
Breakfast burritos are one of my go-to make-ahead meals, especially when I do manage to meal prep (which, let’s be honest, doesn’t always happen between work and taking care of my little ones). But every time I do it (like with these or my trusty freezer breakfast sandwiches), I’m always so glad I did.
These burritos are super convenient, customizable, and most importantly, very satisfying and tasty. You can fill them with whatever you’ve got on hand, like eggs, sausage, veggies, and cheese, and they’ll keep you full and fueled all morning.
They’re great for busy weekdays, lazy weekends, or anytime you need breakfast in a hurry.
5-Star Review ★★★★★
“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.” -Kyle
Ingredients You’ll Need
These are just some of the most important ingredients. See the recipe card below for full measurements and instructions.
- 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: Scrambled eggs for extra protein and flavor.
- Spices: You’ll need 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: I recommend using a chunky salsa over something smooth because it will stay in the burrito more neatly and won’t ooze out.
How to Make Breakfast Burritos
Cook the breakfast sausage and veggies in a skillet, then in a separate skillet, cook the seasoned scrambled eggs. Assemble the burritos by layering a large tortilla with the breakfast sausage mixture, scrambled eggs, chunky salsa, and shredded cheese.
Fold and roll the tortillas into burritos. Place them in the same skillet, seam side down, until the tortilla has browned on both sides to seal them shut.
Helpful Tips
- Use the right 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.
- Don’t overstuff. It’s tempting to pile on all the fillings, but less is more here. Overstuffed burritos are harder to roll and way messier to eat.
- Get that golden-brown crisp on the outside. After rolling, give your burritos a quick toast in a hot skillet, seam-side down. It helps seal the burrito shut and adds a nice little crunch. Totally worth the extra minute.
- Let everything cool before assembling. If your eggs and sausage are piping hot when you roll them up, the steam can make your tortillas soggy. Let things cool down a bit before assembling, especially if you’re freezing them.
Swaps and Add-Ins
The best thing about recipes like this one is that they’re easy to customize and use whatever you have on hand. Here are a few suggestions for substitutions and combinations:
- Proteins: Chorizo, chopped bacon, hot or mild breakfast sausage, shredded chicken, carnitas, barbacoa, pinto beans, or nopales all make great options.
- Eggs: You can use egg whites to keep things light, or use your favorite vegan substitute.
- Vegetables: You can get creative and use whatever vegetables you have on hand. I personally recommend onions, potatoes, cilantro, pico de gallo, peppers, mushrooms, and spinach or kale.
- Cheese: You can use any type of shredded cheese like cheddar, colby jack, monterey jack, Mexican-blend or crumbling cheeses like queso fresco or cotija.
- Salsa: I highly recommend using salsa to add some moisture and extra flavor. A chunky homemade salsa is great since it adds texture and won’t ooze out of the burrito, or you could add a little spice like this salsa Mexicana or a little salsa macha.
How to Freeze Them
Let the burritos cool completely, then wrap each one tightly in foil or parchment paper and pop them in a freezer-safe bag. They can be frozen for up to 3 months. And don’t forget to label them with the date so you remember when you made them!
If you tried this recipe, rate it and let me know how it went in the comments below. I love hearing about your experience making it, and it’s helpful for others as well!
Breakfast Burritos
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 red bell pepper, diced
- 3 green onions, diced
- 8 large flour tortillas (often called "burrito-size")
- 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 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.
Notes
- Storage: They can be stored in the refrigerator for up to 4 days in an airtight container or resealable bag or frozen for up to 3 months wrapped tightly in foil, plastic wrap, or parchment paper.
- Reheating from thawed: Air fryer – For the crispiest tortilla and overall best texture, air fry at 390℉ for 5-6 minutes, flipping halfway through. Oven – To reheat multiple burritos at a time, bake at 350°F for about 10 minutes until fully heated. Microwave – For the quickest option, reheat in the oven for 1-2 minutes until warmed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
I recommend not overfilling the breakfast burritos and not going heavy with salsa to keep them from getting soggy. When reheating, use medium-high to high heat to crisp up the tortilla and warm the fillings.
I recommend using 10-inch tortillas to comfortably hold all the fillings and fold nicely. You can use 12-inch tortillas and adjust the filling accordingly.
Yes! You can make vegetarian breakfast burritos by simply omitting the breakfast sausage, or adding more veggies like bell peppers, onions, mushrooms, or spinach. For vegan burritos, you can use vegan egg and cheese substitutes and add tofu.
This post was originally published in February 2022, and has been updated with more helpful tips to make the recipe a success.
I have never had anything taste so good!!!
I used to go this is restaurant and get a breakfast burrito to go and they were awesome but then the store closed and I never knew what was really in them to make them so delicious. And now I have found this to be the perfect recipe!
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.