These breakfast burritos are scrambled eggs cooked with sausage, bell pepper, onion and cheddar, rolled into flour tortillas. The eggs are whisked with milk and a little garlic powder and paprika, which makes the filling fluffy and seasoned all the way through. The recipe makes 2 burritos in 25 minutes, with 10 minutes of prep and 15 of cooking.
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They also freeze well, so a batch can sit in the freezer for mornings with no time to cook.
What Goes in the Burrito
Amounts are in the recipe card at the bottom. This is the role of each ingredient.
- Large flour tortillas (2): the wrap.
- Eggs (4 large) and milk (1/4 cup): the filling. The milk makes the scrambled eggs creamy and fluffy.
- Shredded cheddar (1 cup): stirred in off the heat so it melts into the eggs.
- Cooked, crumbled breakfast sausage (1/2 cup): the savory protein. Diced cooked bacon can replace it.
- Bell pepper (1/2 cup, diced) and onion (1/4 cup, diced): they add color, a little sweetness and some depth.
- Salt, black pepper, garlic powder and paprika (1/4 teaspoon each): whisked into the eggs. The paprika adds a subtle smokiness.
- Fresh salsa and sour cream: these go on the side.
Cooking the Filling
Chop the pepper and onion small and even so they cook at the same pace and are easy to eat. Measure out the cheese and sausage before the pan goes on.
Whisk the eggs, milk and seasonings in a large bowl. In a large skillet over medium heat, saute the onion and pepper for 3 to 4 minutes, until softened. Add a splash of oil if the pan needs it. Stir in the sausage, then pour in the eggs and cook, stirring gently, for 5 to 7 minutes. Stir only now and then and the eggs stay fluffy and light.
Take the skillet off the heat and stir in the cheddar until it melts. Warm the tortillas in a separate skillet or in the microwave for a few seconds so they roll easily. Divide the filling between the two tortillas, fold in the sides and roll each one up tightly. Serve warm with salsa and sour cream.
Ways to Change Them
- Vegetarian: leave out the meat and add spinach, sauteed mushrooms or zucchini.
- Spicy: mix diced jalapeños or a splash of hot sauce into the eggs before cooking. Cayenne pepper or a dash of cumin works too.
- Other cheeses: pepper jack gives heat and feta gives a tangy note.
- Lower-carb wrap: lettuce wraps or tortillas made from almond flour or coconut flour can take the place of the flour tortillas.
Freezing and Reheating
Wrap each burrito tightly in foil or plastic wrap and put them in a freezer-safe bag. They keep in the freezer for up to three months.
To reheat, unwrap a frozen burrito. Microwave it for about 2 to 3 minutes, or bake it at 350°F (175°C) for 15 to 20 minutes, until heated through.
What to Serve With Them
Avocado slices add a creamy contrast. Unsweetened Greek yogurt with a few berries makes a cool side with more protein. For a drink, a spinach and almond milk smoothie with protein powder, herbal tea or black coffee all work.
Nutrition per Burrito
One burrito has approximately 550 calories, 35 grams of fat (15 grams saturated), 30 grams of carbohydrates, 2 grams of fiber, 1 gram of sugar, 30 grams of protein and 800 milligrams of sodium.
FAQ
Can I freeze breakfast burritos?
Yes. Wrap each tightly in foil or plastic wrap, put them in a freezer-safe bag and freeze for up to three months.
What can be used instead of flour tortillas?
Lettuce wraps, or tortillas made from almond flour or coconut flour.
How should frozen burritos be reheated?
Unwrap and microwave for about 2 to 3 minutes, or bake at 350°F (175°C) for 15 to 20 minutes.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Breakfast Burritos: Discover the Ultimate Recipe Now!
Ingredients
Instructions
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika until well combined.
In a large skillet over medium heat, add the diced onion and bell pepper. Sauté for about 3-4 minutes until softened.
Add the cooked sausage (or bacon) to the skillet and stir to combine. Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are fully cooked, about 5-7 minutes.
Remove the skillet from heat and stir in the shredded cheddar cheese until melted.
Warm the flour tortillas in a separate skillet or microwave for a few seconds until pliable.
Divide the egg mixture evenly between the two tortillas. Roll each tortilla tightly, folding in the sides as you go, to create a burrito.
Serve warm with fresh salsa and sour cream on the side.
Notes
For a vegetarian option, omit the meat and add extra veggies like spinach, mushrooms, or zucchini.
Spice it up by adding jalapeños or hot sauce to the egg mixture before cooking.
Nutrition
| Serving Size | 1 burrito |
|---|---|
| Calories | 550 calories |
| Sugar Content | 1g |
| Sodium Content | 800mg |
| Fat Content | 35g |
| Saturated Fat Content | 15g |
| Unsaturated Fat Content | 20g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 30g |
| Fiber Content | 2g |
| Protein Content | 30g |
| Cholesterol Content | 300mg |