Breakfast Burritos

Why You’ll Love This Recipe

I love these Breakfast Burritos because I can fit an entire breakfast into one convenient tortilla. The combination of eggs, potatoes, sausage, and cheese makes every bite satisfying, while salsa adds freshness and a little heat.

I also like how customizable they are. I can replace the sausage with bacon, add vegetables, change the cheese, or make them completely vegetarian. They are especially useful for meal prep because I can wrap and freeze individual burritos and reheat them whenever I need a quick breakfast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 large flour tortillas
• 10 large eggs
• 1 pound breakfast sausage
• 2 medium russet potatoes, peeled and diced
• 1 1/2 cups shredded cheddar or Monterey Jack cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 tablespoons olive oil
• 2 tablespoons milk
• 1 tablespoon butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup salsa
• Chopped green onions, optional
• Chopped fresh cilantro, optional
• Avocado, optional

Directions

1. I heat the olive oil in a large skillet over medium heat. I add the diced potatoes and season them with garlic powder, smoked paprika, salt, and black pepper.
2. I cook the potatoes for about 10–15 minutes, stirring occasionally, until they’re tender inside and golden around the edges. I transfer them to a plate and set them aside.
3. In the same skillet, I cook the breakfast sausage over medium heat, breaking it into small pieces as it cooks. Once it’s completely cooked and browned, I drain away any excess grease.
4. I add the diced onion and bell pepper to the sausage and cook for another 3–4 minutes, until the vegetables begin to soften.
5. In a bowl, I whisk the eggs with the milk and a small pinch of salt and pepper.
6. I melt the butter in a clean skillet over medium-low heat and pour in the eggs.
7. I gently stir the eggs as they cook, removing them from the heat while they’re still soft and slightly glossy. I avoid overcooking them because they’ll continue to warm inside the burritos.
8. I warm the flour tortillas briefly in a skillet or microwave so they’re soft and flexible enough to roll without tearing.
9. I place a portion of scrambled eggs slightly below the center of each tortilla. I add potatoes, sausage and vegetables, shredded cheese, and a small spoonful of salsa.
10. I add green onions, cilantro, or avocado when I’m serving the burritos immediately.
11. I fold the sides of each tortilla toward the center, then roll it tightly from the bottom to create a secure burrito.
12. I can serve the burritos immediately or place them seam-side down in a dry skillet for a minute or two on each side. I like this final step because it lightly crisps the tortilla and helps seal the burrito.

Servings and Timing

I get approximately 8 breakfast burritos from this recipe.

• Prep time: 15 minutes
• Cook time: 25–30 minutes
• Assembly time: 10 minutes
• Total time: About 50–55 minutes
• Servings: 8 burritos

Variations

Bacon Breakfast Burritos

I replace the breakfast sausage with cooked, crumbled bacon. I like combining bacon with scrambled eggs, cheddar cheese, potatoes, and a little salsa.

Vegetarian Breakfast Burritos

I leave out the sausage and add extra vegetables such as mushrooms, spinach, zucchini, corn, or black beans. I cook vegetables with excess moisture before assembling my burritos so they don’t become soggy.

Southwest Breakfast Burritos

I add black beans, corn, pepper Jack cheese, avocado, and a little extra salsa. I sometimes add chopped jalapeños when I want more heat.

Ham and Cheese Breakfast Burritos

I replace the sausage with diced cooked ham and use cheddar or Swiss cheese. This variation is especially convenient when I have leftover ham in the refrigerator.

High-Protein Breakfast Burritos

I increase the eggs or add extra egg whites, black beans, and lean cooked meat. I can also use a higher-protein tortilla if that’s what I have available.

Storage/Reheating

I let all my cooked fillings cool before wrapping burritos for storage. This reduces trapped steam, which can otherwise make the tortillas soggy.

I store assembled Breakfast Burritos in an airtight container in the refrigerator for up to 3–4 days. For longer storage, I wrap each burrito individually and place them in a freezer-safe container or bag. I keep frozen burritos for up to 2–3 months for the best quality.

To reheat a refrigerated burrito, I microwave it until the center is steaming hot, turning it halfway through. I can then crisp it briefly in a skillet if I want a firmer tortilla.

For frozen burritos, I prefer thawing them overnight in the refrigerator before reheating. When I reheat directly from frozen, I use a lower microwave setting initially so the center warms without making the outside overly tough, then continue heating until hot throughout.

FAQs

Can I make Breakfast Burritos ahead of time?

Yes. I think Breakfast Burritos are particularly useful for meal prep. I prepare the fillings, let them cool, assemble the burritos, and refrigerate or freeze them individually until I need them.

How do I keep Breakfast Burritos from getting soggy?

I let hot fillings cool before assembling burritos for storage, drain excess grease from the meat, and avoid using too much salsa. When I’m freezing them, I usually serve salsa and avocado separately rather than putting large amounts inside.

Can I freeze Breakfast Burritos?

Yes. I wrap each cooled burrito tightly and store them in a freezer-safe container or bag. I like freezing them individually so I can remove and reheat only as many portions as I need.

What cheese works best in Breakfast Burritos?

I usually choose cheddar, Monterey Jack, pepper Jack, or a Mexican-style cheese blend because they melt well. I can also combine cheeses depending on the other fillings I’m using.

What can I put in a Breakfast Burrito besides eggs?

I can add potatoes, sausage, bacon, ham, beans, cheese, peppers, onions, spinach, mushrooms, corn, salsa, or avocado. I try not to overfill my tortillas because leaving enough space around the filling makes the burritos much easier to roll.

Conclusion

Breakfast Burritos are one of my favorite make-ahead breakfasts because I can combine eggs, crispy potatoes, sausage, cheese, and vegetables in one convenient meal. I can serve them fresh from the skillet or prepare several at once for busy mornings.

Breakfast Burritos

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These Breakfast Burritos wrap fluffy scrambled eggs, crispy potatoes, savory breakfast sausage, vegetables, melted cheese, and salsa in warm flour tortillas. They are a hearty breakfast that can be served immediately or frozen for convenient make-ahead meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 50–55 minutes
• Yield: 8 burritos
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

• 8 large flour tortillas
• 10 large eggs
• 1 pound breakfast sausage
• 2 medium russet potatoes, peeled and diced
• 1 1/2 cups shredded cheddar or Monterey Jack cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 tablespoons olive oil
• 2 tablespoons milk
• 1 tablespoon butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup salsa
• Chopped green onions, optional
• Chopped fresh cilantro, optional
• Avocado, optional

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Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and season with garlic powder, smoked paprika, salt, and black pepper.
2. Cook the potatoes for 10–15 minutes, stirring occasionally, until tender inside and golden around the edges. Transfer them to a plate and set aside.
3. In the same skillet, cook the breakfast sausage over medium heat, breaking it into small pieces as it cooks. Once completely cooked and browned, drain any excess grease.
4. Add the diced onion and bell pepper to the sausage and cook for 3–4 minutes, until the vegetables begin to soften.
5. Whisk the eggs with the milk and a small pinch of salt and black pepper.
6. Melt the butter in a clean skillet over medium-low heat and pour in the eggs.
7. Gently stir the eggs as they cook. Remove them from the heat while still soft and slightly glossy to prevent overcooking.
8. Warm the flour tortillas briefly in a skillet or microwave until soft and flexible.
9. Place a portion of scrambled eggs slightly below the center of each tortilla. Top with potatoes, sausage and vegetables, shredded cheese, and a small spoonful of salsa.
10. Add green onions, cilantro, or avocado if serving the burritos immediately.
11. Fold the sides of each tortilla toward the center, then roll tightly from the bottom to form a secure burrito.
12. Serve immediately, or place the burritos seam-side down in a dry skillet and cook for 1–2 minutes per side to lightly crisp and seal the tortillas.

Notes

• For bacon breakfast burritos, replace the sausage with cooked, crumbled bacon.
• For a vegetarian version, omit the sausage and add cooked mushrooms, spinach, zucchini, corn, black beans, or other vegetables.
• For Southwest-style burritos, add black beans, corn, pepper Jack cheese, avocado, jalapeños, and extra salsa.
• Diced cooked ham can replace the sausage and pairs well with cheddar or Swiss cheese.
• For extra protein, increase the eggs or add egg whites, black beans, lean cooked meat, or higher-protein tortillas.
• Let cooked fillings cool before assembling burritos for storage to reduce trapped steam and prevent soggy tortillas.
• For make-ahead burritos, use salsa and avocado sparingly or serve them separately to help prevent sogginess.
• Refrigerate assembled burritos in an airtight container for up to 3–4 days.
• For longer storage, wrap the burritos individually and freeze them for up to 2–3 months.
• Reheat refrigerated burritos in the microwave until steaming hot, turning halfway through, then crisp them briefly in a skillet if desired.
• Frozen burritos can be thawed overnight before reheating or microwaved from frozen at a lower setting initially before heating until hot throughout.

Nutrition

• Serving Size: 1 burrito
• Calories: 590 kcal
• Sugar: 4 g
• Sodium: 950 mg
• Fat: 34 g
• Saturated Fat: 13 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.5 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 27 g
• Cholesterol: 290 mg