Breakfast Burrito Recipe

These are the BEST breakfast burritos ever! Filled with fluffy scrambled eggs, diced veggies, potatoes, and your choice of bacon or sausage, they’re not only delicious but they are also super quick and easy to make. The perfect meal prep option for a busy week.

Why You’ll Love These Easy Breakfast Burritos

Looking for an excuse to try this super duper breakfast burrito recipe? Here are just a couple of reasons it’s 100% worth your time.

• Quick and easy. You don’t need to be a wiz in the kitchen to make these breakfast goodies and make them well. The instructions are super easy to follow and the whole process only takes about 35 minutes from start to finish.
• Make-ahead/freezer-friendly. Whether you choose to make the filling a day or two in advance or store wrapped and ready-to-go burritos in the fridge or freezer, this recipe is the perfect make-now-heat-and-eat-later choice for your busiest weeks.
• Customizable. There are so many ways you can play with this recipe to make it your own! Try a different protein, experiment with cheese, use different veggies, etc. Check out the section below titled “Variation Ideas” to get inspired.

What You’ll Need

Time to head to the grocery store! Here’s what you’ll need to make these homemade breakfast burritos. Be sure to scroll to the recipe card below for exact measurements.

• Breakfast sausage. Not a sausage person? Try bacon instead! You could also go with both breakfast sausage and bacon!
• Onions and bell peppers. I used red and green bell peppers but feel free to use whatever color you’d like! Sauteing onions and peppers brings this savory sweet undertone to the breakfast burritos that really takes them to the next level.
• Olive oil. Butter or avocado oil would also do the trick.
• Eggs. Make sure to use large eggs. If your eggs are smaller, you may need a couple more.
• Sour cream. The sour cream brings a creamy tang to the scramble that I just can’t get enough of.
• Cheese. I am a big sharp cheddar and/or pepper jack fan here. That being said, you are more than welcome to use a different cheese of your choosing!
• Frozen hash browns. I’ve used every type of frozen potato in this recipe (hash browns, breakfast potatoes, tater tots, etc.) and, honestly, I love them all. Just choose your favorite and make sure it’s cooked fully before you add them to the burrito
• Flour tortillas. I prefer using large, burritos-style tortillas but, if you’d like smaller burritos (or even tacos), feel free to use smaller tortillas.
• Salsa. I highly encourage you to try my Blender Salsa and/or this Salsa Verde but you can use any salsa that tickles your fancy.

How to Make Homemade Breakfast Burritos

Here’s a quick look at how to make these easy breakfast burritos. Scroll on down to the recipe card below for more thorough instructions.

• Cook the sausage. Cook the sausage over medium heat until browned and cooked through, breaking it up with a wooden spoon as you go. Remove the sausage from the pan and drain the grease.
• Saute the veggies. In the same pan, saute the peppers and onion in olive oil until tender.
• Make the eggs. Whisk together the eggs and sour cream and season with salt and pepper. Pour the eggs over the veggies and gently scramble until fluffy.
• Put it all together. Stir the sausage, cooked hash browns, and cheese into the eggs.
• Wrap it up. Pour a heaping half cup of the egg mixture into each burrito-sized tortilla and wrap the tortilla tightly around the filling.

Variation Ideas

This breakfast burrito recipe is wonderfully customizable. Try a different protein. Experiment with different veggies. Spice things up with a little jalapeno. The world is your oyster but here are a few fun ideas to get you inspired.

• Swap out your protein. I love breakfast sausage but I have been known to make these burritos using bacon (or both bacon and breakfast sausage). Other fun ideas would be cubed and browned ham or spam or even leftover chicken or steak.
• Make it vegetarian. Not a meat eater? No problem! Instead of breakfast sausage, try sauteed tofu or tempeh. Black or pinto beans would also be super tasty, protein-full alternatives.
• Try different veggies. I went with onions and bell peppers but you could easily use more or different veggies. Saute thinly sliced zucchini, sliced mushrooms, or chopped broccoli florets with the onions and peppers. Wilted-down spinach or baby kale would also be great additions.
• Play with potatoes. Frozen hash browns are just one way to go. You could use frozen breakfast potatoes, tater tots, or even french fries. Just make sure that, if the potato product you use is frozen, you cook it per the package’s instructions before adding it to the scramble. Made your own hash browns or breakfast potatoes? Use those! A sweet potato version of any of the above would also be fun.
• Kick up the heat. Feeling spicy? Add a half (or even a whole) seeded and diced jalapeno or poblano pepper to the skillet with the onions and bell peppers. A little hot sauce in the eggs would also do the trick.
• Go southwestern. Take a trip to the southwest by swapping the sausage out for black beans and avocado and using a Mexican blend cheese. Maybe even throw some corn and/or diced green chilis in there!
• Greek-ish. Instead of breakfast sausage, add toasted chickpeas to your scramble along with some wilted spinach and tomatoes. For your cheese, use crumbled feta. You’ll feel like you’re off on some Grecian island.

Tips for the Best Breakfast Burritos

Ready to meet the best breakfast burrito your taste buds have ever encountered? Pay attention to these pro tips to get the best results possible.

• Cook everything in one pan. From browning the sausage to sauteing the veggies to scrambling the eggs and mixing everything together, you want to use 1 skillet. The flavor from the sausage will carry to the veggies, the flavor of the veggies will carry to the eggs, and so on ending you with a much more robustly tasty finished product.
• Drain the grease. After cooking the sausage transfer it to a plate lined with a paper towel and do not forget to drain the grease from the skillet. Otherwise, you’ll have a greasy filling that will sog up your tortillas.
• Tools matter. Set yourself up for success by using the proper tools for the job.
  • Use a Non-Stick Frying Pan (affiliate) to avoid mess and to make cleanup much easier.
  • Opt for a Whisk (affiliate) to scramble your eggs. A whisk will help incorporate air into the scramble, making it nice and fluffy
  • Select a quality Chef’s Knife (affiliate) to efficiently and safely chop your veggies.

How to Store and Reheat

• Fridge. Allow the burritos to cool to room temperature and then wrap each in plastic wrap and place them in the fridge. They will stay good for up to 4 days.
• Freezer. Arrange the burritos on a baking sheet lined with parchment paper and pop them in the freezer for 20 minutes to firm up. Wrap each burrito in plastic wrap and load them all into a large freezer bag. You can store them in the freezer for up to 3 months.
• Reheating instructions. Unwrap a burrito, discard the plastic wrap, and wrap it in a moistened paper towel. Microwave in 30-second intervals until heated through. Frozen burritos should need 1-2 minutes in the microwave while refrigerated burritos should only take 30-60 seconds.

4.50 from 4 votes

Sausage Breakfast Burritos

Created by: Jesseca

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Assembly 10 minutes minutes

Total Time 35 minutes minutes

12

This is the BEST breakfast burrito recipe. Filled with fluffy scrambled eggs, diced veggies, potatoes and your choice of bacon or sausage. You cannot go wrong with the freezer friendly breakfast idea.

Print

Pin

Share

Rate

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 1½ lb. breakfast sausage bacon, or both
• ▢ 1 cup diced red and green peppers
• ▢ 1 small onion chopped
• ▢ 1 tablespoon olive oil
• ▢ 18 large eggs
• ▢ 1/4 cup sour cream
• ▢ 16 oz cheese*
• ▢ 1 (16 oz) bag frozen hash browns* cooked according to the package
• ▢ 24 small or 12 large flour tortillas
• ▢ salsa

Instructions

• Cook the breakfast sausage in a heated pan over medium heat until browned and cooked through, about 4 to 5 minutes.
• Remove the cooked sausage from the pan and set aside. Drain the grease.
• In the same pan, add a small tab of butter, or oil, along with the peppers and onion.
• Saute for 2 to 3 minutes, or until the vegetables are tender.
• In a large measuring cup, or medium sized mixing bowl, whisk the eggs with the sour cream and season with salt and pepper.
• Pour over the vegetables in the pan and gently scramble until fluffy.
• Stir the sausage, cooked hash browns, and cheese into the eggs.
• Pour a heaping half cup of the mixture into each burrito sized tortilla.
• Fold tightly and enjoy.

Notes

• We like sharp cheddar or pepper jack but you can use any type of cheese you prefer.
• We've used every type of frozen potato and love them all. Just choose your favorite and make sure it's cooked fully before you add them to the burrito
• Freeze the burritos before taking camping. It keeps them cool until you are ready to use.

TO FREEZE:

• Place foil or parchment on a large baking sheet.
• Build all of your burritos and fold tightly aligning as close as possible without having them touch on your prepared pan.
• Place in the freezer for 20 minutes.
• Remove and wrap each burrito individually in plastic wrap.
• Store in a large Ziploc.
• When ready to eat remove from the plastic, wrap in a damp paper towel, and microwave 2 minutes.

FOR CAMPING:

• Follow the freezer instructions substituting foil for plastic wrap.
• When ready to eat place the foil wrapped burritos on hot coals until heated through.

Equipment

Silicone Spatula

Whisk

Mixing Bowl

Nutrition

Serving: 1Servings

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Did You Make This Recipe?

Share it with me on Instagram @1sweetappetite and follow pinterest for more!

Email Recipe Pin Recipe Share Recipe

Sharing is caring!