Description
These breakfast burritos deliver everything I love about a slow morning: sizzling sausage, fluffy eggs, and melty cheese all bundled into a toasty tortilla. They’re make-ahead friendly, freezer-ready, and endlessly customizable your new favorite way to greet the day.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 2 cups chopped vegetables (red onion, bell pepper, mushrooms, or broccoli)
- 1 pound breakfast or Italian sausage, casings removed
- 8 eggs
- 2 pinches salt, to taste
- 2 teaspoons unsalted butter
- 8 burrito-size tortillas
- 2 cups shredded cheddar cheese (or Monterey jack, pepper jack, or a mix)
Instructions
- Preheat the oven to 375°F if baking immediately. (Skip if freezing for later.)
- Heat olive oil in a nonstick skillet over medium. Cook chopped vegetables for ~4 minutes until soft. Transfer to a bowl.
- In the same pan, brown and crumble the sausage until fully cooked. Add to the veggie bowl.
- In a bowl, whisk eggs with salt. Wipe the skillet clean, melt the butter over medium heat, and add eggs. Reduce heat to medium-low and gently scramble until just cooked.
- Add scrambled eggs to the veggie and sausage bowl. Stir to combine.
- Lay tortillas flat. Spoon 1/8 of the filling down the center (slightly off to one side). Sprinkle 1/4 cup cheese over the top. Roll tightly into burritos.
- Place seam-side down on a parchment-lined sheet. Bake at 375°F for 5–10 minutes to warm through and crisp up the tortilla.
- Enjoy immediately or freeze for future breakfasts.
Notes
Warm tortillas before rolling to prevent tearing. Don't overfill. Let cooked ingredients cool slightly before assembling. Store in the fridge up to 4 days or freeze for 1 month. Reheat from thawed in the microwave and oven, or from frozen after thawing. Vegetarian, dairy-free, and gluten-free adaptations are available. Try seasonal variations like roasted sweet potatoes in fall or asparagus in spring.
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 190mg
