If you crave a morning meal that’s hearty, flavorful, and guaranteed to give you a reason to jump out of bed, these Breakfast Burritos are for you! Stuffed with spicy sausage, fluffy eggs, melty cheese, and a vibrant homemade avocado-tomato salsa, this breakfast favorite is bursting with textures and colors — and it’s just as delicious as it is satisfying.
Why You’ll Love This Recipe
- The Ultimate Make-Ahead Breakfast: You can prep these burritos ahead for busy weekdays or lazy brunches, and they reheat beautifully!
- Bursting with Freshness: The zesty avocado-tomato salsa brings every bite to life and perfectly balances the rich filling.
- Customizable to the Max: Whether you’re feeling spicy, cheesy, or veggie-forward, Breakfast Burritos adapt to whatever you crave.
- Crispy, Golden Tortillas: A quick sizzle in the pan gives these burritos irresistible crunch and makes them feel extra special.
Ingredients You’ll Need
These breakfast burritos rely on a handful of staple ingredients, each one bringing something unique — from creamy avocado and tangy salsa, to hearty sausage and rich, pillowy eggs. Every ingredient is thoughtfully chosen to create a symphony of flavors in each bite.
- Avocado: Pick a ripe avocado for the creamiest, dreamiest salsa topping.
- Tomatoes: Seeded and diced for bursts of juicy, sun-kissed sweetness.
- Shallot & Garlic: These finely minced aromatics bring subtle zing and depth to your salsa.
- Jalapeño Pepper: Adds gentle heat — adjust the quantity or remove seeds for your spice preference!
- Lime Juice: Freshly squeezed juice brightens the salsa and keeps the avocado from browning.
- Salt & Cumin: Essential for seasoning and a subtle earthy warmth.
- Cilantro: Gives the salsa that unmistakable fresh, herbaceous pop.
- Eggs: The backbone of any breakfast burrito, scrambled to fluffy perfection.
- Smoked Paprika: Lends just a whisper of smokiness to your eggs.
- Spicy Sausage: Chorizo, Italian sausage, or your favorite kind — browned for gorgeous flavor.
- Monterey Jack Cheese: Melts like a dream, with a subtle, creamy taste.
- Large Burrito-Size Flour Tortillas: Big, soft, and sturdy — ready to wrap up all that goodness!
- Vegetable Oil: This creates that irresistible golden, crispy exterior when you cook the burritos.
Variations
One of the secrets to falling in love with breakfast burritos? You can swap, substitute, and remix the filling to make each batch uniquely yours! Feel free to get creative and tailor them to your cravings or whatever ingredients you have on hand.
- Vegetarian Twist: Omit the sausage and add sautéed bell peppers, mushrooms, or black beans for a plant-based version that still packs tons of flavor.
- Cheese Swap: Try pepper jack for extra heat, sharp cheddar for tang, or a mix for maximum meltiness.
- Mild & Kid-Friendly: Skip the jalapeño and choose mild sausage for a breakfast burrito everyone will love.
- Leftover Magic: Toss in leftover roasted potatoes or veggies from last night’s dinner for an easy, satisfying upgrade.
How to Make Breakfast Burritos
Step 1: Make the Avocado-Tomato Salsa
Start by combining the diced avocado, tomatoes, minced shallot and garlic, jalapeño, fresh lime juice, salt, cumin, and cilantro in a medium bowl. Gently toss everything together, being careful not to mash the avocado. This salsa offers a bright, zesty contrast to the rich burrito filling, and you’ll probably want to sneak a few bites while you work!
Step 2: Scramble the Eggs
In a clean bowl, whisk up the eggs with smoked paprika and salt until the mixture is smooth and slightly frothy. This ensures ultra-soft, flavorful scrambles. Just set that mixture aside for now — they’re up next after the sausage.
Step 3: Brown the Spicy Sausage
Heat a large nonstick skillet over medium-high heat. Add your sausage, breaking it up with a spoon and stirring until browned and fully cooked (about 4–5 minutes). Use a slotted spoon to transfer the sausage onto a plate, leaving the delicious drippings in the pan — they’ll add even more flavor to the eggs!
Step 4: Scramble the Eggs Gently
Reduce the skillet heat to low. Pour in your whisked eggs and gently cook, stirring occasionally, until just set and fluffy. Take care not to overcook — soft and tender eggs make these breakfast burritos truly special. Slide them onto a plate, and quickly wipe the pan for the final finishing step.
Step 5: Assemble the Burritos
Lay out your tortillas and begin by spreading about ¼ cup of that gorgeous salsa down the center of each. Top with equal portions of sausage, scrambled eggs, and a generous sprinkle of Monterey Jack cheese. Fold in the sides, then roll it up snugly, tucking as you go to keep all that goodness inside.
Step 6: Crisp and Serve
Lightly brush your cleaned skillet with a bit of oil and heat over medium. Place the burritos seam side down in the pan, cover, and cook until golden brown on the bottom (about 3 minutes). Flip and cook a couple minutes more until both sides are crisp and irresistible. Serve warm, and watch them disappear!
Pro Tips for Making Breakfast Burritos
- Salsa Timing: Make the avocado-tomato salsa as close to serving as possible for the brightest flavor and color — but if you need to prep it in advance, press plastic wrap directly onto the surface to keep the avocado from browning.
- Eggs Done Right: For irresistibly fluffy eggs, cook on low heat and remove from the pan while they’re still just a touch soft, as they’ll finish setting in the burrito.
- Seal the Deal: Always place your burritos seam side down in the skillet first — this helps them stay closed and get beautifully crisp.
- Cheese Distribution: Sprinkle cheese just before rolling so it melts perfectly between the hot eggs and sausage, creating seriously gooey layers.
How to Serve Breakfast Burritos
Garnishes
Dress up your breakfast burritos with a scatter of fresh cilantro, extra salsa, a dollop of sour cream, or diced avocado. For those who love a kick, a sprinkle of hot sauce or sliced fresh jalapeños makes each bite even more exciting — because a pretty burrito is an irresistible one!
Side Dishes
Pair these burritos with crisp hash browns, roasted breakfast potatoes, or a fresh citrusy fruit salad. If you want a heartier brunch, add refried beans or a simple green salad tossed with lime vinaigrette. Each side complements the flavors without overpowering that magical burrito filling.
Creative Ways to Present
Cut the burritos in half on the diagonal and arrange them on a platter for sharing, or wrap individually in parchment and tie with twine for a brunch picnic. Serve each one in a paper sleeve for grab-and-go mornings, or line them up in a cast-iron skillet for a cozy, rustic table centerpiece.
Make Ahead and Storage
Storing Leftovers
Got a few extra breakfast burritos? Tightly wrap each one in plastic wrap and refrigerate for up to 3 days. They’re perfect for busy mornings when you need a homemade meal, fast — just reheat and enjoy!
Freezing
Breakfast burritos are freezer superstars. After assembling (but before crisping in the pan), wrap each burrito in foil, then freeze. Whenever a breakfast craving hits, bake from frozen (wrapped in foil) at 350°F for 25–30 minutes, or until heated through.
Reheating
For the crispiest results, place leftover or thawed burritos in a skillet over medium heat, flipping until golden and warmed through. Or, wrap in foil and warm in the oven at 350°F for 15 minutes — so easy and still delicious!
FAQs
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Can I make breakfast burritos ahead of time?
Absolutely! Assemble the burritos, wrap tightly in plastic, and refrigerate for up to several hours before cooking. You can also freeze them pre- or post-cooking. Just reheat in the oven or on the stovetop for a quick meal anytime.
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What’s the best way to keep breakfast burritos from getting soggy?
Cool the eggs and sausage slightly before assembling and avoid overfilling with wet salsa. Always crisp the burritos in a dry or lightly oiled pan just before serving — that creates a protective golden crust for maximum deliciousness!
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Can I use different types of sausage or go meatless?
Yes to both! Chorizo, Italian, chicken, or plant-based sausage all work here. For a vegetarian option, swap in beans, roasted veggies, or tofu for the sausage and you’ll still get loads of flavor and protein.
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How do I keep breakfast burritos warm for a crowd?
After crisping the burritos, keep them in a low oven (around 200°F) on a baking sheet, tented with foil, until you’re ready to serve. This way, everyone gets to enjoy them warm and melty!
Final Thoughts
If you’re looking to shake up your morning or impress at brunch, these breakfast burritos are the answer. Bright, filling, and endlessly adaptable, they bring a smile to the table every single time. Don’t wait — treat yourself and someone you love to a burrito morning soon!
Print
Breakfast Burritos Recipe
- Prep Time: 25 Minutes
- Cook Time: 15 Minutes
- Total Time: 40 Minutes
- Yield: 4 burritos 1x
- Category: Breakfast/Brunch
- Method: Pan-Frying
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Start your day with these delicious Breakfast Burritos filled with scrambled eggs, spicy sausage, avocado-tomato salsa, and gooey cheese. Perfect for a hearty breakfast or brunch!
Ingredients
For the Avocado-Tomato Salsa
- 1 large avocado, peeled, pitted, and diced
- 1/2 cup diced seeded tomatoes, from 1 to 2 tomatoes
- 1 small shallot, minced (about 2 tablespoons)
- 1 clove garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon fresh lime juice, from 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 cup fresh chopped cilantro
For the Burritos
- 4 large eggs
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/2 lb spicy sausage (such as chorizo, Italian, or anything you like), removed from casings
- 1 1/3 cups (6 oz) shredded Monterey Jack cheese
- 4 (10-in) burrito-size flour tortillas
- Vegetable oil
Instructions
- Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.
- In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.
- Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you’ll use it again).
- Assemble the burritos: Spoon about ¼ cup of the avocado-salsa onto each tortilla (you’ll have a little leftover salsa; that’s for the cook!), followed by a quarter of the sausage, a quarter of the eggs, and ⅓ cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
- Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking. To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won’t be as crisp as they are fresh out of the pan, but they reheat well.)
Notes
- Be creative with your choice of sausage to customize the flavor of the burritos.
- Feel free to add additional ingredients like sautéed bell peppers or onions.
Nutrition
- Serving Size: 1 burrito
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 250mg
