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Breakfast Sausage Burritos

Breakfast Sausage Burritos

These freezer-friendly breakfast sausage burritos combine savory breakfast sausage, fluffy scrambled eggs, cheese, and vegetables in a portable package perfect for busy mornings. Make them ahead for grab-and-go breakfasts throughout the week, or create a DIY breakfast burrito bar for weekend brunches. Endlessly customizable and ready in just 30 minutes of active cooking time.
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Prep Time 30 minutes
Course Breakfast
Cuisine American, Fusion, Mexican
Servings 8 burritos

Ingredients
  

  • 1 pound breakfast sausage mild, hot, or turkey
  • 8 large eggs
  • 1/4 cup milk
  • 1 tablespoon butter
  • 1 red bell pepper diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup frozen hash browns thawed (optional)
  • 1 can 4 oz diced green chilies (optional)
  • 2 cups shredded cheese cheddar, Monterey Jack, or a blend
  • 1/4 cup fresh cilantro chopped (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 8 large 10-inch flour tortillas
  • Hot sauce to taste
  • Salsa for serving
  • Avocado or guacamole for serving (optional)

Instructions
 

  • Heat a large skillet over medium-high heat. Add the breakfast sausage, breaking it into crumbles as it cooks. Cook until no longer pink, about 5-7 minutes.
  • Transfer the cooked sausage to a paper towel-lined plate to drain, reserving about 1 tablespoon of fat in the skillet.
  • In the same skillet, add the diced bell pepper and onion. Cook until softened, about 4-5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
  • If using hash browns, add them to the vegetable mixture and cook until they begin to crisp up, about 3-4 minutes.
  • Return the sausage to the skillet along with the green chilies (if using). Stir to combine everything.
  • In a mixing bowl, whisk together the eggs, milk, salt, pepper, and cumin until well combined.
  • Push the sausage and vegetable mixture to one side of the skillet. Add the butter to the empty side and let it melt.
  • Pour the egg mixture into the buttered side of the skillet. Cook, gently stirring and folding the eggs, until they are just set but still slightly moist, about 3-4 minutes.
  • Combine the eggs with the sausage mixture in the skillet. Remove from heat and stir in 1 1/2 cups of the shredded cheese and cilantro (if using) until the cheese begins to melt.
  • Allow the filling to cool slightly before assembling the burritos. This prevents the tortillas from becoming soggy.
  • Warm the tortillas by placing them one at a time in a dry skillet for about 10 seconds per side, or wrapping the stack in damp paper towels and microwaving for 30 seconds.
  • Assemble the burritos by placing about 2/3 cup of filling slightly off-center on each tortilla. Add a dash of hot sauce if desired. Sprinkle with a little of the remaining cheese.
  • Fold in the sides of the tortilla, then roll tightly from the bottom up, tucking in the sides as you roll.
  • If enjoying immediately, you can toast the burritos in a dry skillet for about 1-2 minutes per side until golden and crispy.
  • If saving for later, let the burritos cool completely, then wrap each one tightly in aluminum foil or parchment paper. Place in a freezer-safe bag and freeze for up to 3 months.

Notes

  • To reheat frozen burritos, unwrap from foil, wrap in a damp paper towel, and microwave for 2-3 minutes, flipping halfway through. For crispier results, unwrap completely and microwave for 1 minute, then finish in a toaster oven or skillet.
  • For a healthier version, use turkey breakfast sausage, whole wheat tortillas, and add more vegetables.
  • The key to preventing soggy burritos is allowing the filling to cool before assembly and ensuring your eggs aren't too wet.
  • For a breakfast burrito bar, prepare all ingredients separately and let everyone build their own custom burritos.
  • These can be refrigerated (not frozen) for up to 3 days if you prefer not to freeze them.