Description
A hearty and customizable breakfast burrito recipe featuring savory sausage, fluffy scrambled eggs, sautéed vegetables, and melted cheddar cheese wrapped in warm tortillas. Perfect for a filling breakfast, meal prep, or freezer-friendly make-ahead meals.
Ingredients
Scale
Main 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 large 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: Preheat your oven to 375° F if you plan to bake and eat the burritos immediately. Baking is not necessary if freezing them for later use.
- Cook Vegetables: Heat olive oil in a medium to large nonstick skillet over medium heat. Add the chopped vegetables and sauté, stirring frequently, until softened, approximately 4 minutes. Transfer to a clean bowl.
- Cook Sausage: In the same skillet, add the sausage, breaking it up as it cooks. Cook until browned and fully cooked through. Transfer the sausage to the bowl with the cooked vegetables, leaving behind any grease in the pan.
- Prepare Eggs: Crack the eggs into a medium mixing bowl, add salt, and whisk vigorously until the mixture is uniform and combined.
- Scramble Eggs: Wipe the skillet clean. Add the butter and heat over medium heat until melted. Pour in the eggs and reduce heat to medium-low. Let sit for 30 seconds without stirring, then gently and slowly scrape and fold the eggs with a rubber spatula to cook evenly until softly scrambled.
- Combine Mixture: Turn off heat and add scrambled eggs to the bowl with sausage and vegetables. Gently stir to combine all ingredients evenly.
- Assemble Burritos: Lay out each tortilla and place approximately 1/8 of the egg, sausage, and vegetable mixture along one side, slightly off-center for easier wrapping. Sprinkle 1/4 cup shredded cheese over the mixture. Roll tortillas tightly, burrito-style.
- Serve or Store: Burritos can be eaten immediately, baked, or frozen for later enjoyment.
- Bake to Crisp: To crisp the burritos before serving, place them seam-side down on a parchment-lined baking sheet. Bake at 375° F for 5-10 minutes until warmed through and tortillas are lightly browned.
- Freeze Burritos: Flash-freeze assembled burritos on a baking sheet for 2 hours. Once solid, transfer to a zip-top bag and store in the freezer for up to one month.
- Reheat Frozen Burritos: Thaw overnight in the refrigerator. Begin reheating by microwaving on high for 30-45 seconds to warm the center. Then, bake in a 350° F oven for 10 minutes or until heated through. Alternatively, reheat fully in the microwave for a chewier tortilla texture.
Notes
- Feel free to swap vegetables based on season or preference such as zucchini, spinach, or tomatoes.
- Choose your preferred cheese – cheddar, Monterey Jack, or pepper jack all work well.
- For a vegetarian option, substitute sausage with plant-based meat or skip it entirely.
- If baking, keep an eye on burritos to avoid over-browning the tortillas.
- Flash freezing burritos before bagging prevents them from sticking together.
- Adjust salt to taste according to the seasoning in your sausage and cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sauteing, Scrambling, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 430
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.3g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 240mg
Keywords: breakfast burritos, sausage breakfast, scrambled eggs, meal prep breakfast, freezer-friendly breakfast, easy burrito recipe
