Breakfast Burritos

Easy Breakfast Burritos are stuffed with scrambled eggs, pork sausage, peppers, onions, jalapenos, cheddar, and Monterey Jack Cheese.  These hearty burritos are freezeable and the ultimate perfect grab-and-go breakfast.  Feel free to customize with mushrooms, tomatoes, asparagus, or broccoli.

We love breakfast around here.  Sometimes, it ends up being brunch on the weekend, and this recipe is one of my favorites.  I love to serve these with summer fruit salad, pan-fried potatoes, and strawberry mimosas.  Folks, it just does not get much better than this!

How To Make Breakfast Burritos

This is the nutshell version. See the recipe card below for the full list of ingredients and instructions.

Start by browning the pork sausage. Halfway through the browning process, add the chopped onions, peppers, and minced jalapenos. Cook until the sausage is browned and the vegetables are soft. Plate the cooked sausage and vegetables.

Add a little butter and scramble the eggs just until barely set. Season with salt and freshly ground black pepper to taste.

Assemble the burritos by adding a few heaping tablespoons of sausage mixture, scrambled eggs, and cheese to the tortilla. Fold the tortilla and brown in a dry, nonstick skillet.

Preparation Tips

• 8- or 10-inch tortillas work best for this recipe. The 10-inch tortillas are easier to fill and roll, but they might also be too big 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 other vegetables you want to add fairly fine.  Mince the jalapenos or any garlic that you would like to add.

Freeze Them For Another Day

Breakfast burritos are perfect for those busy mornings when it is almost impossible to keep up with supply and demand.  However, you should follow a few guidelines to ensure they are as good as the day you made them. 

Before assembling the burritos, cool all the ingredients to room temperature.  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 oven for 15-20 minutes or until heated through. It will take longer if they are 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.

Perfect Eggs For The Burritos

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. Pull the cooked eggs toward the center using a wooden or silicone spatula, 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
• Lighter Burrito: spinach, mushrooms, and feta cheese

More Breakfast Ideas

Spinach Bacon Quiche

Banana Chocolate Chip Muffins

Baked Oatmeal

Egg Foo Young

Fried Egg Sandwich

Breakfast Muffins

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.

5 from 24 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6 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

Calories: 517kcal | Carbohydrates: 20g | Protein: 26g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 247mg | Sodium: 1043mg | Potassium: 422mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1298IU | Vitamin C: 30mg | Calcium: 269mg | Iron: 3mg

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