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.

Course Breakfast

Cuisine American

Keyword breakfast wrap, freezer breakfast burritos, how to make a breakfast burrito, what to put in a breakfast burrito

Prep Time 20

Cook Time 20

Servings burritos

Calories 517kcal

Author Beth Pierce

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.

Nutrition