Sausage Breakfast Burritos
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Sausage Breakfast Burritos are a hearty breakfast for any day of the week. These burritos are stuffed full of scrambled eggs, breakfast sausage, onions, peppers, salsa, and cheese.
- Why you will love this hearty breakfast burrito recipe
- Ingredients for breakfast burritos
- How to make sausage breakfast burritos
- Freezer breakfast burritos
- Four ways to reheat
- Tips and substitutions
- Take Sausage Breakfast Burritos on the road
- What to serve with sausage breakfast burritos
- More breakfast recipes
Why you will love this hearty breakfast burrito recipe
- The ingredients are simple and versatile, and you can easily make substitutions.
- Serve these on Saturday morning for a family breakfast, keep them in the fridge for busy weekday mornings, or make a bunch ahead and throw them in the freezer for anytime you feel like a healthy snack.
- They are easy to make and perfect for busy mornings. In fact, use the same pan from start to finish.
- They are the perfect grab for the most important meal of the day.
- If you like to meal prep, this recipe is for you!
Ingredients for breakfast burritos
- Flour Tortillas– 10″ is a good size.
- Eggs
- Salsa – Use your favorite store-bought or make this Easy Mexican Salsa.
- Breakfast Sausage – If you use sausage links, cut them into small-sized pieces.
- Peppers – Use either green pepper or red bell pepper.
- Colby Jack Cheese – The combination of cheddar cheese and Monterey Jack cheese melts and tastes great.
- Hot Sauce
How to make sausage breakfast burritos
Step 1: Add pork sausage to a large skillet and cook over medium-high heat until brown, making sure to crumble the sausage as it cooks; remove from skillet and set aside.
Step 2: Add onions and peppers to the same skillet. Saute until tender. Remove from pan and set aside.
Step 3: Scramble eggs in a small bowl.
Step 4: Add eggs to the skillet and cook over medium heat—season with salt and pepper to taste. And add a dash or two of hot sauce. Continue cooking until thickened, and no visible liquid egg remains, about 3-5 minutes; set aside.
Step 5: In the center of each tortilla, layer each with ¼ of the egg mixture, sausage crumbles, and onion and peppers. Continue topping each with two tablespoons of salsa and two tablespoons of cheese.
Step 6: Fold in opposite sides of each tortilla, then roll up, burrito-style. Serve immediately or place in a hot skillet if you want to have a crispy burrito.
Freezer breakfast burritos
Wrap the cooled burrito in plastic wrap or aluminum foil and store it in a freezer bag.
Remove the wrap from the frozen burrito; wrap the tortilla in a moist paper towel. Microwave on high until heated through, 2 – 4 minutes. Serve immediately.
Four ways to reheat
Each direction is intended for a thawed burrito; if the burrito is frozen, additional time will be needed.
Microwave – Remove the burrito from any storage wrap, place it on a microwave-safe plate, and heat for 30 – 60 seconds.
Bake – Place in a 350-degree oven until heated, about 12-15 minutes.
Stovetop – Over low heat, place the burrito in a hot skillet with a lid. Flip when the burrito browns and begins to heat through; once both sides are brown, service the burrito immediately. It’s essential to start on low heat so the insides get heated.
Air Fryer – Carefully place a breakfast burrito in the air fryer basket. Air fry at 350 degrees for 6 – 8 minutes or until the burrito is crispy and golden brown.
Be sure to serve with your favorite toppings like pico de gallo, sour cream, and guacamole.
Tips and substitutions
- Be sure to use a large nonstick skillet when making the eggs. Spray the pan with cooking spray or use a couple of teaspoons of butter to keep the eggs from sticking.
- Mushrooms, spinach, and tomatoes are an excellent addition to breakfast burritos. Green onion is another great option in these burritos.
- If you are crazy about potatoes, add diced potatoes or hash browns to each burrito.
- Bacon or chorizo can be substituted for the breakfast sausage. You’ll want about ¾ cup of either to make four burritos.
- Keep this breakfast low-carb by skipping the tortilla and mixing all the ingredients in a skillet. Top with cheese, and place a lid over the skillet until the cheese is melted. It’s a great breakfast casserole too!
- You’ll want flexible tortillas when wrapping these burritos. Put all four in a damp paper towel and microwave for 10-15 seconds before building the burritos.
Take Sausage Breakfast Burritos on the road
Do you love to camp? They are the perfect breakfast to throw in the cooler for a crazy good breakfast in the woods!
Heat them in a cast-iron skillet over what’s left of the campfire from the night before. I’ve even been known to eat them right out of the cooler!
What to serve with sausage breakfast burritos
- Tator tots
- A large bowl of fresh fruit
- Simple salad with lemon vinaigrette.
- Air Fryer Breakfast Potatoes
More breakfast recipes
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Sausage Breakfast Burritos
Ingredients
- 1/2 pound Breakfast Sausage
- 6 Eggs
- 1 teaspoon Hot Sauce
- 1/2 cup Sliced Onion Optional
- 1/2 cup Sliced Green or Red Bell Pepper Optional
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 4 10" Flour Tortillas
- 1/2 cup Grated Colby Jack Cheese
- 1/2 cup Salsa
Instructions
- Add pork sausage to a large skillet and cook over medium-high heat until brown, making sure to crumble the sausage as it cooks; remove from skillet and set aside.
- Add onions and peppers to the same skillet. Saute until tender. Remove from pan and set aside.
- Scramble eggs in a small bowl.
- Add eggs to the skillet and cook over medium heat—season with salt and pepper to taste. And add a dash or two of hot sauce. Continue cooking until thickened, and no visible liquid egg remains, about 3-5 minutes; set aside.
- In the center of each tortilla, layer each with ¼ of the egg mixture, sausage crumbles, and onion and peppers. Continue topping each with two tablespoons of salsa and two tablespoons of cheese.
- Fold in opposite sides of each tortilla, then roll up, burrito-style.
- Service immediately.
Notes
-
- Be sure to use a large nonstick skillet when making the eggs. Spray the pan with cooking spray or use a couple of teaspoons of butter to keep the eggs from sticking.
- Mushrooms, spinach, and tomatoes are an excellent addition to breakfast burritos. Green onion is another great option in these burritos.
- If you are crazy about potatoes, add diced potatoes or hash browns to each burrito.
- Bacon or chorizo can be substituted for the breakfast sausage. You’ll want about ¾ cup of either to make four burritos.
- Keep this breakfast low-carb by skipping the tortilla and mixing all the ingredients in a skillet. Top with cheese, and place a lid over the skillet until the cheese is melted. It’s a great breakfast casserole too!
- You’ll want flexible tortillas when wrapping these burritos. Put all four in a damp paper towel and microwave for 10-15 seconds before building the burritos.
