Breakfast Burritos Recipe - Kristine's Kitchen (2024)

See my guide on how to use an Instant Pot.

Made with sausage, eggs, cheese and veggies, these breakfast burritos are a hearty, savory breakfast that’s loaded with flavor! Serve them right away or freeze them for quick breakfasts later on.

Breakfast Burritos Recipe - Kristine's Kitchen (1)

Best Breakfast Burrito

When it comes to breakfast, are you team sweet or team savory? I’m both, depending on the day. I love a bowl of oatmeal topped with berries and maple syrup, but I also can’t resist a loaded breakfast burrito, all warm and crispy from the oven.

This breakfast burrito recipe is sure to satisfy. The burritos are filled with scrambled eggs and breakfast sausage, plus healthy veggies and sharp cheddar cheese. They’re high protein and big on flavor. You can serve them as is, but my favorite way is to first warm the burritos in the oven to lightly brown and crisp the tortillas and melt the cheese.

This recipe makes 8 breakfast burritos, and I recommend making the full recipe even if you’re only serving 1 or 2 people. Freeze the extras for quick breakfasts later on. Your future self will thank you!

Ingredients You’ll Need

Breakfast Burritos Recipe - Kristine's Kitchen (2)

These breakfast burritos are made with scrambled eggs, sausage, vegetables and cheese. Here’s a closer look at the ingredients, including substitution options.

  • Olive Oil: For sautéing the vegetables.
  • Vegetables: Here’s where you have lots of flexibility! Use your favorite veggies or whatever you have to use up in your fridge. I used a combination of red onion, bell pepper and mushrooms.
  • Breakfast Sausage: Sausage adds so much flavor to a breakfast burrito! If you can’t find breakfast sausage, you can substitute Italian sausage. Remove the sausage from the casings before browning it in the skillet.
  • Eggs, Salt and Butter: These ingredients are for the scrambled eggs. Seasoning the eggs with a few pinches of salt enhances the flavor, as does scrambling the eggs in butter.
  • Tortillas: You’ll need large burrito-size tortillas so that you can fit plenty of filling in each one and still wrap the burritos up tightly.
  • Cheese: Gooey, melty cheese is a must! I like to use shredded sharp cheddar. Monterey jack cheese also works well, or, if you like spice, pepper jack.

Vegetarian Swap: Substitute black beans for the sausage for vegetarian breakfast burritos. Or try this Vegetarian Breakfast Burrito recipe.

More Mix-In Options:

  • Salsa or Pico de Gallo: These are a great way to add more flavor! I don’t recommend adding them if you plan to freeze the burritos, as salsa can lead to sogginess over time.
  • Avocado: You can add avocado slices to the burritos if you plan to serve them right away.
  • Potatoes: Try adding cooked hash browns, Breakfast Potatoes or Roasted Sweet Potatoes to your breakfast burrito.

How to Make Breakfast Burritos

  1. First, sauté the veggies. Heat the olive oil in a skillet. Once hot, add the chopped vegetables and cook, stirring often, until softened. Then transfer the veggies to a medium mixing bowl. Breakfast Burritos Recipe - Kristine's Kitchen (3)
  2. Brown the sausage. Add the sausage to the pan and cook, crumbling the meat, until the sausage is fully cooked. Transfer the cooked sausage to the bowl with the veggies, leaving any grease behind. Breakfast Burritos Recipe - Kristine's Kitchen (4)
  3. Make the scrambled eggs. Whisk the eggs together with a few pinches of salt. Wipe out the skillet and add the butter. Once melted, pour in the beaten eggs and cook until scrambled. Add the scrambled eggs to the bowl with the sausage and veggies and gently mix everything together. Breakfast Burritos Recipe - Kristine's Kitchen (5)
  4. Assemble the burritos. Place 1/8 of the burrito filling on top of each tortilla, placing it down the tortilla in a line slightly off center. Sprinkle on the shredded cheese and then tightly wrap up each tortilla, burrito-style. Breakfast Burritos Recipe - Kristine's Kitchen (6)
  5. Bake to crisp the tortillas (optional). You can serve the burritos as is, freeze them for later, or pop them in the oven for 5-10 minutes to crisp the tortillas and melt the cheese.
Breakfast Burritos Recipe - Kristine's Kitchen (7)
Breakfast Burritos Recipe - Kristine's Kitchen (8)

To Freeze & Reheat a Breakfast Burrito

These breakfast burritos freeze wonderfully for a make-ahead breakfast. To freeze:

  • Let the ingredients cool a bit before wrapping the burritos.
  • Flash freeze the wrapped burritos by placing them on a baking sheet in the freezer for 2 hours.
  • Then transfer the frozen burritos to a zip-top plastic bag and store in the freezer for up to 1 month.

To reheat a frozen burrito, first thaw it in the refrigerator overnight. (This helps the breakfast burrito to reheat more evenly.) To reheat, microwave on high power for 30-45 seconds to start heating up the center of the burrito. Then heat in a 350° F oven for 10 minutes, or until fully hot in the center.

You can reheat the burrito fully in the microwave, but this will give you a chewier tortilla texture than the microwave/oven combo as described above.

Breakfast Burritos Recipe - Kristine's Kitchen (9)

More Breakfast Ideas to Try

If you enjoyed this breakfast burrito recipe, try one of these favorite breakfast recipes next. The first 3 are also perfect for meal prep!

  • Egg Muffins – Filling, healthy and freezer-friendly.
  • Overnight Oats – Another easy make ahead breakfast.
  • Breakfast Casserole – Filled with potatoes, eggs, bacon and cheese.
  • French Toast – An easy recipe that’s perfect for a weekend breakfast!

Breakfast Burritos Recipe - Kristine's Kitchen (10)

5 from 1 rating

Breakfast Burritos

Servings: 8 servings

Prep Time: 35 minutes mins

Cook Time: 5 minutes mins

Total Time: 40 minutes mins

Made with sausage, eggs, cheese and veggies, these breakfast burritos are a hearty, savory breakfast that's loaded with flavor! This recipe makes 8 burritos and I recommend making the full recipe even if you're only serving 1 or 2 people. These burritos freeze well for quick breakfasts later on.

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Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped vegetables, such as red onion, bell pepper, mushrooms or broccoli
  • 1 pound breakfast sausage or Italian sausage, removed from casings
  • 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 combination

Instructions

  • Preheat oven to 375° F. (If baking and eating burritos right away. If freezing burritos, no oven is needed until you are ready to warm and eat them.)

  • Heat the olive oil in a medium/large nonstick skillet over medium heat. Once hot, add the vegetables and cook, stirring often, until softened, about 4 minutes. Transfer vegetables to a clean medium size bowl.

  • Add the sausage to the pan and cook, crumbling, until it is browned and fully cooked. Transfer sausage to the bowl with the vegetables, leaving any grease behind.

  • Crack the eggs into a medium mixing bowl and add the salt. Whisk vigorously, until eggs are completely combined and uniform.

  • Wipe out the skillet and add the butter. Heat over medium heat until the butter is melted, using a rubber spatula to spread it around the pan. Pour the eggs into the pan and reduce the heat to medium low. Let the eggs cook without stirring for 30 seconds, then use a rubber spatula to gently and slowly scrape across the bottom and around the edges of the pan as the eggs cook, scraping across different areas of the pan and in different directions so that no bits of egg dry out. As the eggs cook, also fold them gently to help them cook evenly.

  • Once the eggs are cooked, turn off the heat and add them to the bowl with the sausage and veggies. Stir gently to mix everything together.

  • To assemble the burritos, place 1/8 of the egg/sausage/veggie mixture on top of each tortilla, placing it down the tortilla in a line slightly off center (for easier wrapping). Sprinkle 1/4 cup of shredded cheese on top of the egg mixture. Tightly wrap up each tortilla, burrito-style.

  • Burritos can be eaten as is, baked to melt the cheese and crisp the tortillas, or frozen for later.

  • Optional: To bake to crisp tortillas (right before serving): Place burritos seam side down on a parchment paper-lined baking sheet and bake in a 375° F oven for 5-10 minutes, until warmed through and lightly browned. Then serve.

  • To freeze: First flash freeze burritos by placing on a baking sheet in the freezer for 2 hours. Once frozen, transfer to a zip-top plastic bag and store in the freezer for up to 1 month.

  • To thaw and heat a frozen burrito: Thaw overnight in the refrigerator. To reheat, microwave on high power for 30-45 seconds to start heating up the center of the burrito. Then heat in a 350° F oven for 10 minutes, or until fully hot in the center. Thawed burritos can also be fully heated in the microwave. Using the oven gives you a crispier tortilla, and the microwave a chewier tortilla.

Calories: 568kcal, Carbohydrates: 33g, Protein: 26g, Fat: 36g, Saturated Fat: 14g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Cholesterol: 235mg, Sodium: 1148mg, Potassium: 371mg, Fiber: 3g, Sugar: 4g, Vitamin A: 886IU, Vitamin C: 13mg, Calcium: 321mg, Iron: 4mg

Nutrition information is an estimate.

Cuisine: American

Course: Breakfast

Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.

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Breakfast Burritos Recipe - Kristine's Kitchen (2024)

FAQs

How to make breakfast burritos that don t get soggy? ›

Overcooking eggs during reheating is probably the biggest culprit of a soggy breakfast burrito. As eggs continue to cook, the protein molecules seize up and squeeze out water. So, to prevent the eggs from expelling a ton of liquid, reheat only until the burritos are warmed through.

Why are my breakfast burritos soggy? ›

Tip: Overcooking can result in increasingly soggy burritos as the ingredients will continue to release more and more moisture with prolonged heat. Tip: If you have a food thermometer, you can take the temperature of your reheated burritos to know they are cooked completely when reheated to a temperature of 165°

What is a breakfast burrito made of? ›

It's the perfect combination of all my favorite breakfast foods - softly scrambled eggs, roasted potatoes, cheese, salsa, avocado, bacon and a soft tortilla (plus a few extra things to boot!) It's perfection wrapped up into a beautiful little roll and then dipped in more salsa or guacamole.

What goes good in a breakfast burrito? ›

All these delicious breakfast burrito ingredients--crispy hash browns, breakfast sausage links, scrambled eggs with green chiles and cheese--all rolled into one easy to eat, hand-held meal, is like getting a plate of the breakfast special at your favorite restaurant, only you can enjoy it in your own kitchen or ...

How do you keep burritos moist? ›

Remove any wrappers from your burrito, then roll it up in aluminum foil. This is not optional, as it is the secret key to achieving reheated burrito perfection. The foil acts as a barrier that locks in moisture, keeping your burrito soft and scrumptious.

How do you keep burritos from drying out? ›

But here's the secret: Wrap the burrito in a damp paper towel. This will keep the tortilla from drying out in the microwave while steaming the tasty fillings.

How to make a soggy burrito crispy? ›

Preheat your oven to 225°F. Loosely wrap the burrito in foil and place on a small baking sheet. Cook burrito in oven for about 30 minutes, until it's heated all the way through.

How unhealthy is a breakfast burrito? ›

Start adding cheese, beans, bacon, sausage, carne adovada, and/or chorizo and the calories and fat grams quickly add up to 1,000 – 1,200 calories (or more if you smother it in chile). Additionally, you can easily get an entire day's worth or sodium in a single breakfast burrito.

What's in a Jimmy Dean breakfast burrito? ›

Mornings will never be the same with this protein-packed breakfast burrito full of delicious egg, our signature sausage, cheese and bacon—all wrapped in a soft flour tortilla.

What does McDonald's put in their breakfast burritos? ›

Start your day off with a loaded Egg and Sausage Burrito from the McDonald's breakfast menu McDonald's Breakfast Burrito recipe is loaded with fluffy scrambled egg, pork sausage, melty cheese, green chiles, and onion! It's wrapped in a soft tortilla, making it the perfect grab and go breakfast.

What does taco Bell put in their breakfast burritos? ›

Try our Grande Toasted Breakfast Burrito Sausage – it's sausage, fluffy eggs, melted three-cheese blend, potato bites, and tomatoes wrapped inside a toasted flour tortilla.

What's the difference between a breakfast burrito and a breakfast wrap? ›

Even though burritos are also made with tortillas, these tortillas are larger and thicker than those used for wraps. Traditional burritos use wheat flour tortillas, which are heartier and can hold more substantial fillings without tearing.

What is the difference between a breakfast burrito and a breakfast taco? ›

The difference is size: breakfast taco typically has one egg, a breakfast burrito two and what often seem to be three. Also, a breakfast burrito is the ingredients listed below, and more (e.g., beans, onions, tomatoes, jalapeños) rolled up in an oversized flour tortilla, often as wide as a dinner plate.

Is a breakfast taco the same as a breakfast burrito? ›

Short answer: no. Long answer: Definitely not. We could get into the etymology but here's the gist—a burrito is on a huge tortilla, tacos are on smaller ones (more on that later). In a breakfast burrito, you'll have a lot more of everything, especially egg.

How do you keep breakfast burritos closed? ›

Fold the bottom flap of the tortilla up and over the filling so it's completely covered. Then, keeping the sides tucked, roll the burrito up and away from you, tucking the bottom flap as you go to secure the fillings inside the burrito. (You're almost there!)

How long can a breakfast burrito sit out? ›

TWO HOURS is the MAXIMUM time perishable foods should be at room temperature (ONE HOUR at temperatures 90 degrees F and higher). This INCLUDES the time they're on the table during your meal. Just ONE bacterium, doubling every 20 minutes, can grow to over 2,097,152 bacteria in 7 hours!

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