This Breakfast Burrito recipe is perfect for busy families. This easy recipe makes eight delicious burritos at a time that are perfect for freezing and quick breakfasts.
So often I hear from readers that they need more quick breakfast ideas. Which totally makes sense. Regardless of if you live on your own or if you have a busy family, breakfast can be a really stressful time of day as you try to get a good start to the day … quickly.
These breakfast burritos are such a great answer. They are easy to throw together, and they freeze really well. I have great instructions for reheating them. This is such a great recipe for when you need something that will keep you satisfied throughout your morning as you run out the door.
Breakfast Burrito Ingredients
For the full recipe including all ingredients and measurements, see the recipe card below.
- Tortillas: Large flour tortillas labeled “burrito-sized” are best for holding the delicious sausage burrito filling. Be sure that your tortilla shells are new and unopened for best rolling.
- Eggs: Scramble the eggs just until set for the best texture. Overcooking can make them rubbery.
- Sausage: Italian pork sausage brings a savory and slightly spicy flavor to your breakfast burritos. If your family doesn’t eat pork or you want to cut down on some fat, you could use Italian turkey sausage.
- Mushrooms: Sautéd with the sausage to enhance their flavor.
- Onion: Adds another great layer of flavor to the burritos.
- Cheese: Freshly grated cheese melts more smoothly and has a better flavor than pre-shredded, so I always recommend buying a block of cheese and shredding it yourself.
How to Make Breakfast Burritos
Here is a brief overview of how these easy breakfast burritos come together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Make the eggs. Whisk the eggs with a hand mixer until light and fluffy. Pour them into a hot skillet and allow to set for a minute. Pull the edges of the eggs towards the center of the pan and keep doing this until the eggs are light and fluffy. Remove from the heat.
- Cook the sausage. Add the pork sausage to a different skillet. When it starts to brown, add the mushrooms, onions, and garlic. Continue cooking until the mushrooms are tender and the onions are translucent, about five minutes.
- Put the burrito filling together. Add the scrambled eggs to the skillet with the sausage then add the shredded cheese and stir to combine.
- Put the burritos together. Divide the mixture amongst the eight tortilla shells and roll the tortilla into burritos. Enjoy or store for later!
Pro Tip!
It can be tempting to stuff your burritos to the brim, but overfilling makes them difficult to roll and can cause them to fall apart. Aim for just under a cup of filling per tortilla. This will also ensure you get a full eight burritos out of the recipe.
Variations
Part of what makes this the best breakfast burrito recipe is the ability to customize them to be exactly what you and your family like! Here are a few ideas for variations and additions.
- Make it vegetarian: Skip the sausage and add vegetarian sausage, black beans, or more veggies. Avocado, diced bell peppers, or spinach would be delicious.
- Mix up the meat: Replace some or all of the sausage with diced cooked bacon or ham.
- Add hash browns: Add some hashbrowns or leftover grilled potatoes.
- Add a sauce: Serve with salsa, taco sauce, or sour cream for dipping or hot sauce if you like a spicy kick.
Storing and Freezing Breakfast Burritos
These are a great make-ahead breakfast burrito recipe for a quick grab-and-go breakfast or snack. Once you’ve made the burritos, wrap them tightly with plastic wrap and put them in the refrigerator for up to three days or in the freezer for up to three months. I like to keep the wrapped burritos in freezer bags like in the photo above so I can just grab out as many as I need.
Reheating Burritos
When you’re ready to enjoy your frozen breakfast burritos, remove the plastic wrap and microwave for three to four minutes. If you are reheating a burrito that has been in the fridge, you could put it in the air fryer for a few minutes to heat up and slightly crisp the tortilla.
Other Great Breakfast Recipes
If you make this breakfast burritos recipe or any of my other recipes I’d love to know what you think! Leave a comment below sharing how you enjoyed them.
Breakfast Burrito
Ingredients
- 12 large eggs
- 1/2 teaspoon kosher salt
- dash black pepper
- 2 tablespoons unsalted butter (28.25 grams)
- 1 pound Italian pork sausage (453.6 grams)
- 8 ounces cremini mushrooms sliced, optional, read in the post for breakfast burrito variations (226.8 grams)
- 1 small yellow onion diced
- 4 garlic cloves minced
- 2 cups cheddar cheese shredded (226 grams)
- 8 tortilla shells 8 inch or burrito size
Instructions
- In a large bowl, whisk the eggs with a hand mixer until light and fluffy, about 3 minutes. Add in the salt and pepper.12 large eggs, 1/2 teaspoon kosher salt, dash black pepper
- Place a large skillet over medium heat and melt the butter. Add the egg mixture to the skillet. Allow it to set for a moment, about one minute. Then using a spatula, start pulling the edges of the eggs towards the center of the pan. Keep doing this until the eggs have begun to solidify and turn light and fluffy, about 7 to 10 minutes. Remove the eggs from the heat.2 tablespoons unsalted butter
- In a different skillet add the pork sausage, breaking it up. Once it begins to brown, add the mushrooms, onions, and garlic. Continue cooking until the mushrooms are tender and the onions are translucent, about 5 to 7 minutes. Drain any excess grease from the pan.1 pound Italian pork sausage, 8 ounces cremini mushrooms, 1 small yellow onion, 4 garlic cloves
- Add the eggs to the skillet with the sausage. Add the cheese and stir to combine. Divide the mixture amongst the 8 tortilla shells, about a little less than a cup per shell. Roll the tortilla into burritos by folding in both ends and then rolling. (See photos within the post.)2 cups cheddar cheese, 8 tortilla shells
- Enjoy the burritos immediately, or wrap them tightly with plastic wrap and put in the freezer for up to 3 months. When ready to enjoy, remove plastic wrap and microwave for 3 to 4 minutes.
Lucia says
Hi, the Burritos are great on the go breakfast. But they must have refried beans to be considered burritos. They “glue” the flour tortilla, north mexican (that’s what we call it to differentiate from the”real” corn tortilla in México ) and keep the insides warm for a longer time.
Also it is best to warm up the tortillas just enough on a Comal or warm skillet, right before folding to make them more elastic.
I really love your meals, they make life so much easier and delicious to
live.