Easy Breakfast Burritos are stuffed with scrambled eggs, pork sausage, peppers, onions, jalapenos, cheddar, and Monterey Jack Cheese. These hearty burritos are the ultimate perfect grab-and-go breakfast. Feel free to customize to suit your taste with mushrooms, tomatoes, hash browns, asparagus, or even broccoli.
We love breakfast around here. Sometimes on the weekend, it ends up being brunch, and this recipe is one of my favorites. I love to serve these with Summer Fruit Salad, a side of tater tots, and Strawberry Mimosas. Folks, it just does not get much better than this!
How to make breakfast burritos
Start by browning the pork sausage. About halfway through the browning process, add the chopped onions, chopped peppers, and minced jalapenos. Then cook until the sausage is browned and the vegetables are soft. Now plate the cooked sausage and vegetables. Then add a little butter and scramble the eggs just until barely set. Season with salt and freshly ground black pepper to taste.
Now assemble the burritos by adding a few heaping tablespoons of sausage mixture, scrambled eggs, and cheese. Then fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up. Place in a dry skillet over medium heat, seam side down first, and brown on all sides. Take your time browning them so the tortillas get golden brown and slightly crispy. If desired, serve with sour cream and salsa
Recipe notes and helpful tips
- 8 or 10-inch tortillas work best for this recipe. The 10-inch tortillas are easier to fill and roll, but they also might be a little too much for children and moderate eaters.
- If working with uncooked tortillas, make sure you lightly brown them in a dry skillet before you stuff and roll. This can easily be done while you are scrambling the eggs.
- Chop the peppers, onions, and any other vegetables that you want to add fairly fine. Mince the jalapenos or any garlic that you would like to add.
- For even more flavor, dip in hot sauce or salsa.
- Feel free to do all of this on a griddle if you have one.
Freezing breakfast burritos
Breakfast burritos are perfect for those busy mornings when it is almost impossible to keep up with supply and demand. However, there are a few guidelines you should follow to make sure they are as good as the day you made them. Before assembling your burritos, cool all the ingredients to room temperature. Then layer a little cheese on the bottom of the tortilla, followed by the meat and veggie mixture, then the eggs, followed by more cheese. A layer of cheese on both sides helps keep the moisture from the sausage mixture and the eggs from making the tortilla soggy.
Wrap the cooled burritos in aluminum foil and place on a baking sheet to freeze. Once fully frozen, transfer to a heavy-duty freezer bag and freeze for up to 2 months. When ready to eat, thaw the frozen burritos in the refrigerator overnight. Remove them from the freezer bag but leave them in the aluminum foil. Place them on a baking sheet and reheat in a 350-degree preheated oven for 15-20 minutes or until heated through. It will take longer if frozen. Or remove from the foil and warp in a microwave-safe paper towel. If thawed, heat for about 1 minute. If frozen, heat for 2-3 minutes at 60% power.
How to make scrambled eggs
- Start by cracking your eggs into a large bowl. You want the bowl deep enough to whisk for about 30 seconds. Add 1 tablespoon of water and whisk away.
- Now heat a nonstick skillet or well-seasoned cast iron skillet over medium-low heat. Melt just enough butter to coat the bottom of the skillet.
- Pour the eggs into the heated skillet. Using a wooden or silicone spatula, pull the cooked eggs toward the center, letting the uncooked eggs flood to the edges. Keep repeating this procedure until the eggs are mostly set. Turn off the heat and let the residual heat finish cooking the eggs. Do not overcook.
Recipe Variations
- Meat – steak, ham, and bacon
- Veggies – potatoes, broccoli, mushrooms, zucchini
- Tex Mex Breakfast Burritos – avocado, refried beans, black beans, Pico de Gallo, cilantro
More breakfast ideas
Breakfast Burrito Recipe
Freezer-friendly Breakfast Burritos made with pork sausage, peppers, onions, jalapenos, and scrambled eggs, all grilled in a flour tortilla with melty cheese. Enjoy one today and freeze the rest to enjoy the meal prep over the coming weeks.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 burritos
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
- 1 pound pork breakfast sausage
- 1/2 red onion finely chopped (see notes)
- 1/2 sweet yellow onion finely chopped (see notes)
- 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. About halfway through the browning process, add the onions, peppers, and jalapenos. Cook until the sausage is browned and the vegetables are soft. Plate the cooked sausage and vegetables.
- Whisk together the eggs and the water. Melt the butter in a large skillet over medium-low heat.
- Pour the egg mixture into the heated skillet. Using a wooden or silicone spatula, pull the cooked eggs toward the center, letting the uncooked eggs flood to the edges. Keep repeating this procedure until the eggs are mostly set. Turn off the heat and let the residual heat finish cooking the eggs. Season with salt and freshly ground black pepper.
- To assemble the burritos add a few heaping tablespoons of the sausage mixture, scrambled eggs, and cheese. Then fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up.
- Place in a dry skillet over medium-low heat, seam side down. Brown on all sides. If desired, serve with sour cream and salsa
Notes
- You can use all red onion or all yellow onion.
- 8 or 10-inch tortillas work best for this recipe. The 10-inch tortillas are easier to fill and roll, but they also might be a little too much for children and moderate eaters.
- If working with uncooked tortillas, make sure you lightly brown them in a dry skillet before you stuff and roll. This can easily be done while you are scrambling the eggs.
- Chop the peppers, onions, and any other vegetables that you want to add fairly fine. Mince the jalapenos or any garlic that you would like to add.
- Feel free to do all of this on a griddle if you have one.
Keywords: how to make a breakfast burrito, what to put in a breakfast burrito, breakfast wrap, freezer breakfast burritos
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Swathi
This breakfast burritos looks delicious I would love to try it.
Rose Jane Carcedo
Thank you for sharing the recipe here! I will definitely try this breakfast buritto 🤗
Beth Pierce
Thanks Rose! Enjoy!!
Marysa
We love burritos and this sounds like a wonderful breakfast idea. It is nice to do something a little different from our regular routine.
Catalina
Burritos for breakfast is a dream! I would like to wake up with these!
★★★★★
Richelle Milar
This is such a really amazing recipe I would really love to try this out! It look so good!
Rose Ann Sales
Wow! That looks absolutely delicious and yummy! That is a really nice recipe! I love it!
★★★★★
Ana De- Jesus
Ooh this looks delicious, I love the sound of a breakfast buritto. I would make a vegan version of this, with vegan sausages and bacon. Yum.
Gervin Khan
Such a delicious breakfast to make for my husband. Yummy!
★★★★★
Tasheena
I can’t wait to share this recipe, this looks really yummy.
★★★★★
Tara Pittman
My family loves breakfast burritos. They are enjoy all day long.
Amber Myers
I need to make these for breakfast. Or any time. We love breakfast for dinner. These look delish!
Andrea Thueson
These breakfast burritos were a huge hit this past weekend. My kids loved them.
★★★★★
katerina @ diethood.com
My kids LOVE these for breakfast! They want them every day! Thanks for sharing!
★★★★★
Doris Layhe
My kids loved these so much! Great recipe, thank you.
★★★★★
Lisalia
Beth! My kids loved that this makes all their favorite things about breakfast so portable. You know…when you have kids headed off to a summer job or day with friends on a summer morning. Well, we’re going to keep a batch of these on hand for everyone to have a healthy start to their day! Thanks! SO yummy.
★★★★★
Kara
I’ve made breakfast burritos before, but never browned them in the pan after assembling. Makes such a yummy crunchy crust! My kids will eat these any time of day, they are so good!
★★★★★
Sandra
My kids loved this! A new favorite breakfast at my house!
★★★★★
Catalina
These burritos are perfect for my Sunday brunch! They are so inviting!
★★★★★
Krystle
Easy to make and perfect for grab-and-go breakfasts. I always keep some in the freezer for busy mornings.
★★★★★
Erin | Dinners,Dishes and Dessert
I want these Breakfast Burritos for breakfast today!
★★★★★
Amanda Livesay
My kids love these! They’re going to be perfect for back to school!
★★★★★
Dorothy Reinhold
This is one of our go to breakfasts for school morning. My kids LOVE them. We added some hashbrowns in the last batch and it was a hit!
Erik
Breakfast burritos are legit one of my fave foods of all time, so this was perfect for me!
★★★★★
Melanie Cagle
I love a good breakfast burrito, it makes things so much more convenient to have it all wrapped up in one like this! I actually doubled up on your recipe and froze a big batch. Wrapped them individually in paper towel, then placed into a ziplok bag. Perfect for a quick heat up in the microwave! Your recipe is delicious too, all the right flavors.
★★★★★
Beth Pierce
Thanks Melanie! So glad that you liked them. They are great for school mornings!
Jessica Formicola
Burritos for breakfast sounds like the best idea ever, and these ones look amazing! I can’t wait to try them!
★★★★★
Tara
So many amazing flavors packed into these breakfast burritos. They sound especially incredible with the addition of the sausage. I love how they can be frozen for future busy mornings.
★★★★★
Dannii
We always have some of these in our freezer for quick and easy week day breakfasts.
★★★★★