Breakfast Egg & Sausage Burritos
Jump to RecipeLooking for a quick, protein-packed breakfast? These Breakfast Egg & Sausage Burritos deliver warm, cheesy goodness in minutes. In this easy skillet method, browned breakfast sausage is cooked through, then combined with fluffy scrambled eggs and melty cheddar before being tucked into soft flour tortillas. This recipe yields four portable burritos—perfect for busy mornings or meal-prep—featuring the savory contrast of sausage, eggs, and melted cheese. Optional toppings like salsa, avocado, or hot sauce tailor each bite to your taste. With simple pantry ingredients and a straightforward sequence (cook sausage 5–7 minutes, scramble eggs 2–3 minutes, then wrap), you’ll have a satisfying, on-the-go breakfast that reheats beautifully and travels well.
Ingredients
large eggs
Tip: Let eggs come to room temperature for easier whisking and fluffier scramble. Beat with a pinch of salt and pepper, and consider whisking in a splash of milk or cream (1 to 2 tablespoons) per 4 eggs for creaminess. Cook on medium-low and scramble gently until just set for tender burrito filling. Substitutions: you can use 4 large eggs or 1 cup of liquid eggs. For a dairy-free option, crumble firm tofu with a pinch of turmeric and a little salt as a stand-in.
breakfast sausage
Tip: Break into small crumbles as you cook. Brown fully until no pink and internal temperature reaches 160 F. Drain excess fat to prevent greasiness. For more depth, add 1/4 teaspoon garlic powder and 1/4 teaspoon dried sage while cooking. Substitutions: turkey or chicken sausage, plant-based sausage, or crumbled tempeh with seasonings for a vegetarian version.
shredded cheese (cheddar or your choice)
Tip: Choose a cheese that melts well and add it to the eggs just after they start to set so it melts smoothly. If you have pre-shredded cheese, look for blends without heavy anti-caking agents for better melt. For more flavor, use a sharp cheddar or a blend like sharp cheddar with Monterey Jack. Substitutions: pepper jack, gouda, or Monterrey Jack; for a dairy-free option, use vegan shredded cheese.
flour tortillas
Tip: Warm tortillas in a hot dry skillet for 15 to 30 seconds per side or microwave wrapped in a damp towel for 20 to 30 seconds to improve pliability. If they crack, rewarm until pliable. Substitutions: corn tortillas for a different texture; for gluten-free or lower carb, use gluten-free or low carb tortilla options. You can also brush a tiny bit of oil on the surface before warming for extra softness.
salt
Tip: Salt to taste; sausage and cheese contribute salt, so start with 1/2 teaspoon and adjust after cooking. Use kosher or flaky sea salt for even distribution. If the sausage is very salty, you may want to reduce or skip extra salt.
black pepper
Tip: Freshly ground pepper adds aroma and bite. Start with 1/2 teaspoon and adjust to taste; for a milder version, reduce to 1/4 teaspoon. For a smoky touch, substitute a pinch of smoked paprika or a dash of cayenne if you like heat.
cooking oil
Tip: Use a neutral oil with a high smoke point such as canola, vegetable, or light olive oil to brown the sausage. One tablespoon is enough for this amount. You can swap with a small knob of butter near the end for richness. If you render some sausage fat, you can cook the eggs in that fat for extra flavor. To reduce fat, you can brown the sausage in its own fat and wipe the pan before adding the eggs.
Cooking Steps
Step 1: Step 1: Sauté sausage for the burrito filling
Preheat a large nonstick skillet over medium heat. Add 1 tablespoon cooking oil and swirl to coat. Crumble 1 pound breakfast sausage into the pan and cook until browned and fully cooked, about 5-7 minutes. Expert tip: Use a wooden spoon or spatula to break the sausage into small, even pieces for uniform browning. This forms the protein base for your easy breakfast burritos.Step 2: Step 2: Whisk eggs with salt and pepper
While the sausage cooks, crack 4 large eggs into a bowl. Add 1 teaspoon salt and 1 teaspoon black pepper, then whisk until the eggs are well combined and lightly foamy. Expert tip: Whisk vigorously for 15-30 seconds to introduce air for fluffier eggs that roll nicely in burritos.Step 3: Step 3: Scramble eggs with sausage
When the sausage is cooked, push it to one side of the skillet. Pour the whisked eggs into the empty side and scramble until just set, about 2-3 minutes. Stir occasionally to avoid sticking. Expert tip: Keep heat medium-low so eggs don’t dry out or become rubbery; you want them moist and creamy.Step 4: Step 4: Melt cheese into the filling
Sprinkle 1 cup shredded cheddar (or your preferred cheese) over the eggs and sausage. Stir until the cheese melts and the mixture is evenly coated. Expert tip: Add cheese in two stages if you like extra gooey pockets; avoid overcooking to keep the filling creamy.Step 5: Step 5: Warm tortillas for easy rolling
Warm 4 flour tortillas in a separate pan or microwave until pliable, about 15-20 seconds per tortilla in the microwave or 30 seconds on a dry skillet. Expert tip: Warming tortillas makes rolling easier and helps prevent tearing; cover them to keep them soft until assembly.Step 6: Step 6: Assemble, serve, and store
To assemble, scoop roughly equal portions of the filling onto the center of each tortilla. Roll tightly to enclose the filling, folding in the sides as you go. Serve immediately for best texture, or wrap and store for meal prep. This recipe yields about 4 burritos. Expert tip: For meal prep, wrap burritos in foil and refrigerate 2-3 days or freeze for longer storage; reheat in the microwave or at 350°F until heated through.
Frequently Asked Questions
What is mise en place and why should I do it?
Mise en place means getting all ingredients prepped and within reach before you start cooking. For this burrito, measure and prepare everything first: crack eggs, crumble sausage, grate cheese, warm tortillas, and have salt and pepper ready. This helps you cook more smoothly and confidently.
How do I know the breakfast sausage is fully cooked?
Cook sausage in a skillet over medium heat until browned and no pink remains, about 5–7 minutes. If you have a thermometer, aim for 160°F (71°C).
How should I scramble the eggs without turning them rubbery?
Whisk eggs with a pinch of salt and pepper. Pour into the skillet with the sausage, scramble over medium heat until just set (about 2–3 minutes). Remove from heat while they’re still slightly creamy for extra tenderness.
When and how much salt and pepper should I use?
Season in layers. Add a pinch of salt to the eggs before cooking and a little pepper. Taste and adjust after mixing with the sausage and cheese, keeping in mind the sausage may already be seasoned.
How do I melt cheese into the filling without clumping?
Stir shredded cheese into the hot eggs and sausage off the heat or while they’re warm. The cheese will melt evenly and create a creamy filling.
What’s the best way to heat tortillas so they stay pliable?
Warm tortillas in a dry skillet over medium heat for 10–20 seconds per side, or wrap them in a damp paper towel and microwave for 15–20 seconds. They’ll be easier to roll.
How do I roll a burrito so it doesn’t spill?
Place filling in the center, fold the bottom edge up, tuck in the sides, and roll tightly from bottom to top. If overfilled, use a smaller amount of filling or let it rest a moment before rolling.
What are common mistakes beginners make and how can I fix them?
Common issues: under-seasoning, overcooked eggs, dry sausage, soggy tortillas. Fixes: season in stages, cook eggs just until set, avoid overcooking sausage, heat tortillas properly to keep them pliable.
Can I adapt this recipe or scale it up/down?
Yes. Scale ingredients to serve more or fewer people. You can add vegetables like peppers or onions for extra flavor, or try different cheeses to change the flavor profile.
How should I store leftovers and reheat them safely?
Store leftovers in the fridge within 2 hours. Reheat in the microwave or a skillet until hot and steaming, aiming for an internal temperature of 165°F (74°C).
Additional Information
Dietary Considerations
Gluten-free: use certified gluten-free flour tortillas or corn tortillas and verify the sausage ingredients are gluten-free to avoid cross-contact. Dairy-free: omit the cheese or substitute with a dairy-free cheese or avocado crema; consider dairy-free sour cream. Vegetarian option: replace sausage with sautéed mushrooms, peppers, onions, and optionally black beans or crumbled tofu; use vegan cheese if desired. Low-carb/keto option: swap in a low-carb tortilla or serve as a burrito bowl with eggs, sausage, cheese, and avocado, but no tortilla. High-protein boost: add extra eggs or use lean sausage, and consider a side of Greek yogurt or cottage cheese for additional protein. Allergen awareness: the recipe centers on eggs and pork sausage; for egg allergies, substitute a firm tofu scramble or consider an egg-free breakfast option.
Pairings
For Breakfast Egg & Sausage Burritos, pairings that balance richness and a touch of brightness work best. Beverages: a robust medium-roast coffee or a latte; or choose orange juice or grapefruit juice for a citrus clash that wakes up the palate. Brunch-accent pairs include sparkling wine or a light Bloody Mary if you’re entertaining. Sides: crispy hash browns or roasted potatoes, and a fresh fruit salad (mango, pineapple, berries) to counter the savory filling. Toppings and condiments: serve with salsa roja or pico de gallo, salsa verde, sliced avocado or guacamole, and a dollop of sour cream or Mexican crema; a sprinkling of chopped cilantro and lime wedges adds lift. Hot sauces (Cholula, Valentina, Tapatío) let guests dial in the heat. Serving temperature: keep the filling hot and the tortillas warm; wrap burritos in foil if needed to retain heat during serving. For variety, offer a light herb butter (cilantro-lime) brushed on the warm tortilla edges.
Serving Suggestions
Idea 1 – Build-your-own burrito bar: lay out warm flour tortillas, the egg-sausage filling, shredded cheese, and bowls of toppings (salsa, guacamole, crema, cilantro, onions). Guests assemble and wrap to their liking. Idea 2 – Make-ahead and reheat: roll burritos, wrap in foil, refrigerate up to 2 days or freeze up to 1 month; reheat in a 350°F oven for 15–20 minutes or 1–2 minutes per burrito in the microwave until steaming hot. Idea 3 – Burrito bowls variant: serve the filling over warm scrambled eggs or cauliflower rice with avocado and cheese, skipping the tortilla for a lower-carb option. On-the-go: pre-wrap in parchment or foil for easy hand-held eating; pair with a coffee traveler or a chilled juice bottle. Temperature notes: aim for an internal filling temperature around 165°F (74°C); serve tortillas warm. Garnishes: offer lime wedges and cilantro at the table for added brightness.
Breakfast Egg & Sausage Burritos
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Description
A hearty and satisfying breakfast wrapped in a warm tortilla, filled with scrambled eggs and savory sausage!
Ingredients
- large eggs: 4 units
- breakfast sausage: 1 pound
- shredded cheese (cheddar or your choice): 1 cup
- flour tortillas: 4 units
- salt: 1 teaspoon
- black pepper: 1 teaspoon
- cooking oil: 1 tablespoon
Date Created:
11/29/2025