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Breakfast Burritos

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Breakfast Burritos

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Filled with sausage, eggs, cheese and fresh avocado salsa, these bodega-style breakfast burritos are delish any time of day!

Breakfast Burritos

Filled with spicy sausage, smoky scrambled eggs, shredded cheese, and a bright, fresh avocado-tomato salsa, these breakfast burritos are one of my kids’ most requested breakfast-for-dinner dishes. The inspiration for the recipe comes from Lake Anne Market, a hidden-gem bodega in my hometown of Reston, Virginia. From the outside, this place looks like a run-of-the-mill convenience store but in the back there’s an open kitchen with two ladies churning out authentic Latin American and Tex-Mex specialties. Heads up: the avocado-tomato salsa is spicy. If you’re making these for kids, consider omitting or reducing the jalapeño pepper (my kids actually prefer the burritos with no salsa at all).

Looking for more kid-friendly, no-fork-needed Tex-Mex recipes? You can’t go wrong with chicken quesadillas or nachos.

What You’ll Need To Make Breakfast Burritos

ingredients for breakfast burritos

How To Make Breakfast Burritos

Begin by making the avocado-tomato salsa. Halve and pit the avocado, then cut a grid in the flesh. Use a spoon to scoop out the diced pieces.
dicing avocado for breakfast burritos

Add all of the remaining salsa ingredients to the bowl.

salsa ingredients in mixing bowl

Mix to combine and set aside.

salsa for breakfast burritos

Next, crack the eggs in a bowl and add the smoked paprika and salt.

eggs and seasoning in mixing bowl for breakfast burritos

Whisk to combine and set aside.

beaten eggs

Heat a large nonstick pan over medium-high heat, and add the sausage.

cooking sausage for breakfast burritos

Cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan.

cooked sausage for breakfast burritos

Reduce the heat to low and add the eggs.

scrambling the eggs

Scramble until just cooked through, then transfer the eggs to a plate.

finished scrambled eggs for breakfast burritos

Assemble the burritos: Spoon about 1/4 cup of the avocado-salsa on each tortilla.

assembling breakfast burritos 1

Top with a quarter of the sausage and a quarter of the eggs.

assembling breakfast burritos 2

Finally, top with 1/3 cup cheese.

assembling breakfast burritos 3

Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.

folding breakfast burritos

Make sure they are compact.

assembled breakfast burritos

Lightly coat the pan with oil and set the heat to medium. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes.

browning breakfast burritos

Flip the burritos over and continue cooking, covered, until golden, a few minutes more.

browning breakfast burritos

Serve warm and enjoy!

Breakfast Burritos

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Video Tutorial

Breakfast Burritos

Filled with sausage, eggs, cheese and fresh avocado salsa, these bodega-style breakfast burritos are delish any time of day!

Servings: 4
Prep Time: 25 Minutes
Cook Time: 15 Minutes
Total Time: 40 Minutes


For the Avocado-Tomato Salsa

  • 1 large avocado, peeled, pitted, and diced
  • ½ cup diced seeded tomatoes, from 1 to 2 tomatoes
  • 1 small shallot, minced (about 2 tablespoons)
  • 1 clove garlic, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 tablespoon fresh lime juice, from 1 lime
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ cup fresh chopped cilantro

For the Burritos

  • 4 large eggs
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ½ lb spicy sausage (such as chorizo, Italian, or anything you like), removed from casings
  • 1⅓ cups (6 oz) shredded Monterey Jack cheese
  • 4 (10-in) burrito-size flour tortillas
  • Vegetable oil


  1. Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.
  2. In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.
  3. Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).
  4. Assemble the burritos: Spoon about ¼ cup of the avocado-salsa onto each tortilla (you'll have a little leftover salsa; that's for the cook!), followed by a quarter of the sausage, a quarter of the eggs, and ⅓ cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
  5. Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
  6. Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking. To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Serving size: 1 burrito
  • Calories: 636
  • Fat: 44 g
  • Saturated fat: 15 g
  • Carbohydrates: 33 g
  • Sugar: 4 g
  • Fiber: 5 g
  • Protein: 30 g
  • Sodium: 1087 mg
  • Cholesterol: 259 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • Question: Can you make and freeze these for breakfast throughout the week?

    • — Kim Thomas on February 26, 2023
    • Reply
    • Hi Kim, haven’t frozen them, but I think you could get away with it (after cooking them). If you freeze them, I’d leave the salsa out and serve it on the side when you reheat them. Enjoy!

      • — Jenn on February 28, 2023
      • Reply
  • My family always asks me to make these for special occasions! This recipe is so great, we don’t change anything and it’s always a surefire hit! Really great to cook with two people working together, so one person can make the salsa/wrap the burritos while the other cooks the chorizo and eggs/washes the pan. It’s a fun way to connect with someone you love in the kitchen doing a straight-forward, yet VERY rewarding recipe!

    • — Kyle Athayde on December 26, 2022
    • Reply
  • Best mexican breakfast burrito recipe I’ve ever tried. My husband and I both loved it. Can’t wait to make them for brunch when my kids come home for Christmas!!

    • — Sheila C. on December 15, 2022
    • Reply
  • I know the spot in Reston, VA that you’re talking about! I lived in that town for more than thirty years! That’s convinced me to make these burritos. Thanks!

    • — Sue Sproul on October 25, 2022
    • Reply
  • Please give some thought to lowering sodium content in your recipes. Thanks PS My husband has cardiac issues and I’m sure he’s not alone. I would love to enjoy your excellent recipes. Otherwise I would give it a five.Thx Jane

    • — Jane Crow on October 16, 2022
    • Reply
    • Ditto Jane’s comment. I’m rather ‘salt sensitive’ myself (READ: Old with High Blood Pressure. For Jane, I would recommend “No Salt’ salt substitute for regular table salt. It has potassium though which can also effect some medications.

      But Jane does bring up a good point. For those of us with sodium-sensitive diets and/or tastes, alternative/suggestions would be GREATLY appreciated. Thank you for your consideration.

      • — D_MANN on October 18, 2022
      • Reply
    • Just omit the salt then? I don’t understand why you are giving her recipe 2 stars because of the salt content. People who can’t have salt, or don’t like salt, simply remove it from the recipe. Why don’t you try that? I really don’t understand this, it baffles me.

      • — Kaila on January 3, 2023
      • Reply
      • Kaila, you said exactly the same thing I think when I see these types of comments. Just do the same thing you do with your own home recipes! Can’t use salt? Use a salt substitute or just omit it! Need gluten-free or vegan?
        Do whatever you normally do.
        Don’t like an herb or spice, skip it or use one you like. But to take off stars because the recipe doesn’t meet whatever type of restrictions or tastes your culinary path takes is not fair to the author. Do your homework and figure out how to make the necessary adjustments to recipes to tailor them to your own particular situation.
        Search for sites and cookbooks that cater to your needs. A lot of tweaking goes into getting a recipe right, to expect the author to also know all the right ingredients to use, not use, or substitute in order to make the recipe meet everyone’s dietary restrictions is expecting too much. Do the same thing Jenn does, make it your own and do some tweaking!
        Great recipe, by the way!

        • — Margerelli on January 15, 2023
        • Reply
    • She shouldn’t have to cater to your health needs and it’s weird to give two stars bc she didn’t. I have the opposite where I need more salt in my diet and because I am an adult I will simply be adding more instead of complaining that the recipe doesn’t cater to me

      • — Sarah on February 26, 2023
      • Reply
  • I made these the first time for dinner because I was craving something Mexican but my husband and children wanted breakfast food. They are now one of the most frequently requested meals in our house. I usually double the recipe and wrap leftovers in parchment then put them in zip locks so everyone can have them for a quick breakfast over the next few days.

    • — Nancy on September 10, 2022
    • Reply
  • This looks great Jen! I am excited to try it. I wonder if you have any recommendations for a breakfast meat for people who are kosher? any suggestions on substitution?

    • — Melissa on September 1, 2022
    • Reply
    • Hi Melissa, I don’t know if they make kosher turkey or chicken sausage but that would work. If not, some readers have commented that they’ve replaced the sausage with either black beans or meatless sausage. I haven’t tried either of those, but I think they would work. Hope that helps!

      • — Jenn on September 2, 2022
      • Reply
      • I have done a ‘spicy’ black bean puree instead. Some actually preferred it.

        • — D_MANN on October 18, 2022
        • Reply
  • Fabulous recipe!! Very clear instructions and beautiful photos. Have made this several times, and is always a hit! This is a great meal for anytime of the day. As noted by Jenn, this was inspired by Lake Anne Market and Deli in Reston, VA. The food on their website looks amazing…I need to go there the next time I’m in Reston!

    • — Tom on August 1, 2022
    • Reply
  • Delicious! Used chicken brats.

    • — Tess K on June 28, 2022
    • Reply
  • Jenn, is it best to freeze before or after cooking?

    • — Lin on June 6, 2022
    • Reply
    • Hi Lin, I’d freeze them after cooking. 🙂

      • — Jenn on June 6, 2022
      • Reply
  • I have an avocado intolerance. Any alternatives you’d suggest?

    • — Nicole on June 2, 2022
    • Reply
    • Hi Nicole, You could replace the avocado with 1 cup of corn kernels. I’d love to hear how it turns out if you try it!

      • — Jenn on June 3, 2022
      • Reply
  • A weekly staple in our house! Love love love!

    • — Martha on June 2, 2022
    • Reply
  • This is quickly going to become a breakfast staple around my house and in my RV when we’re camping with friends! Easy and delicious and you can kick up the heat or tame it down to your liking. I made them without the avocados because, sadly, everyone in my family besides me is allergic. I just put the avocado on the side. Thank you for another great recipe! 😊

    • — Christina Mayo on April 4, 2022
    • Reply
    • I don’t see instruction for freezing these. Can it be done? Love the idea of having breakfast ready to go for school mornings. If you can give freezing directions that would be great! Thank you Jenn.

      • — Dawn on September 7, 2022
      • Reply
      • Hi Dawn, I haven’t frozen them, but I think you could get away with it (after cooking them). If you freeze them, I’d leave the salsa out and serve it on the side when you reheat them. Enjoy!

        • — Jenn on September 8, 2022
        • Reply
  • The family really loved the recipe. The fresh avocado salsa adds some nice vibrancy to the burrito. Both kids ate and ate well! Thanks for posting.

    • — KS on March 26, 2022
    • Reply
  • Best burritos ever 😋 The fresh salsa is just fantastic. Made these in hopes of having leftovers to freeze but they didn’t make it that far. They were so good! Thank you for making my family’s breakfast today delicious!

    • — Katy on February 26, 2022
    • Reply
  • My son is in a band and he invited me to ride along with his band to their gig. Now this was a 6-hour van trip with 4 smelly guys and all their stuff! I made these burritos to take along and they were so delicious and impressed those smelly guys! Plenty of food that kept them satisfied. I make them whenever I need to feed a crowd.

    • — Virginia Tate on February 1, 2022
    • Reply
  • Made these for brunch with my girlfriends. I made them exactly as written and they were amazing! They were a hit and everyone asked for the recipe.

    • — Janice on January 30, 2022
    • Reply
  • These breakfast burritos were incredible to eat and easy to make. Thank you for sharing your passion. I’m learning new skills, eating new foods and feeling a little adventurous in these crazy times.

    • — Cindy on January 11, 2022
    • Reply
  • I used this recipe as a loose guide for breakfast with the things I had on hand: leftover taco meat, leftover basmati rice, avocado, tomatoes, cilantro, eggs & shredded mixed cheddar, and random tortillas leftover from other meals. Sounds silly, but I had never understood the final key step to making the perfect burrito: melting it all together and crisping it in the pan. I’ve made quesadillas this way a hundred times but for some reason never thought to do it to a burrito. Even though I didn’t use any seasoning at all, they were excellent with a little added picante sauce and hot sauce. Kids and hubby gobbled them up! I would definitely make this again, both as a template for leftovers, as well as shopping ahead to make it per the recipe, including seasonings. Thanks for sharing this!

    • — R. Robison on December 31, 2021
    • Reply
  • My 5 year old said this was the “best dinner ever!” 🙂 I liked the freshness of the tomato, avocado salsa and the easy assembly. Will be working these into the rotation-thank you!

    • — Kyla on December 30, 2021
    • Reply
  • I have made this many times and it’s always a hit!! Love this recipe and a nice change from the usual toast and egg. Will continue to make them. For egg spices, I use fajita mix.

    • — Tanja on December 30, 2021
    • Reply
  • Made this for dinner tonight and it was fantastic! I didn’t add sausage so I doubled the eggs…
    Thank you! It’s full of flavor!

    • — Chaya Kurz on December 22, 2021
    • Reply
  • Was absolutely delicious. Will make again.

    • — Tanja on November 16, 2021
    • Reply
  • Absolutely love this recipe, and so does my boyfriend! I actually just made this recipe this morning, which would be the 5th time in the last 6 months. 🙂

    • — Cassandra Miller on October 27, 2021
    • Reply
  • A weeknight favorite!! The salsa is delicious!!!

    • — Martha on October 21, 2021
    • Reply
  • This is absolutely delicious, i was looking for more breakfast ideas and this one is great, perfect balance of flavours, and is easy to make.

    • — jaden peschynski on September 25, 2021
    • Reply
  • I did read the make ahead instructions but was curious if by any chance these could be assembled the night before and cooked in the morning? Or cooked the night before and reheat in the morning?

    • — Ashley on September 19, 2021
    • Reply
    • Hi Ashley, I think you could get away with either of those. Enjoy!

      • — Jenn on September 20, 2021
      • Reply
  • This recipe looks amazing! My multigenerational family loves breakfast dishes. However, I am reluctant to try it after looking at the calorie count. Do you have any suggestions for trimming it down? Thx!

    • — Joan Hodapp on September 16, 2021
    • Reply
    • Hi Joan, I haven’t tried it with of these tweaks, but you could try cutting back on the cheese and sausage a little. You may also be able to find lower calorie tortillas (just make sure they are the 10-inch ones). Hope that helps at least a bit!

      • — Jenn on September 20, 2021
      • Reply
      • Hi,
        Do you have any recommendations on freezing them? Will the avocado freeze well? Thx

        • — Sperber on August 11, 2022
        • Reply
        • I haven’t frozen them, but I think you could get away with it. If you freeze them, I’d leave the salsa out and serve it on the side when you reheat them. Enjoy!

          • — Jenn on August 11, 2022
          • Reply
  • Loved this for a change of pace at dinner!

    • — Michele McKinley on May 3, 2021
    • Reply
  • Made this for my adult kids and they loved it – very clean & light. I’m going to make this again today but put a bit more heat into it. My first batch was doubled, 1 salsa with and 1 without jalapeno. The family only left 1 burrito which was great as a left over. My leftover salsa also lasted several days for a quick burrito snack.

  • This recipe is amazing. I just made it for my family they loved it. In mine, I added a bit more cheese but that was just how I like it, the proper recipe is also delicious I highly recommend.

  • I’m sorry, maybe I used a low quality sausage, IDK. But I felt like there was too much going on in this wrap. Maybe I’m not one for breakfast burritos. Clashing flavors…

  • Incredible! My son made these for our family and we had an amazing meal (we had them for dinner). The salsa is perfect. Definitely will make these again for company or for just us.

  • I tackled this recipe one morning with my daughter and it turned out SO DELICIOUS!!! Another hit at our house! The salsa took some time, as it requires chopping, but it was well worth it. Need to make breakfast for dinner soon!! Thank you, Jenn!

  • These are a family favorite! I had never made breakfast burritos before finding this recipe, and these are better than any I’ve had while dining out. Easy and delicious, thank you 🙂

    • Can this be frozen?

      • — Harry on July 20, 2021
      • Reply
      • Hi Harry, I haven’t frozen them, but I think you could get away with it. If you freeze them, I’d leave the salsa out and serve it on the side when you reheat them. Enjoy!

        • — Jenn on July 20, 2021
        • Reply
  • These Breakfast Burritos have become a staple weeknight meal in our home. My husband loves them! I often double the Avocado-Tomato Salsa portion as it is so delicious and wonderful to have as a snack or include in other meals. I reduce the salt to ¼ tsp and then add more if needed. I have used various types of sausage with success. I appreciated the step by step photos as I had never assembled burritos before!! Thank you Jenn!

  • I have made these a couple of times for breakfast and they always come out great. I make the salsa ahead of time the night before to save time in the morning. I just add the avocado in the morning so it doesn’t brown overnight and it works out really well! Also, the salsa is great on tortilla chips if you have any leftover.

    In addition, I tried using the smaller tortillas with these and they were difficult to tuck and roll so I recommend sticking with the larger tortillas!

    • — Maggie Whitley
    • Reply
  • Made these breakfast burritos for dinner. Love the method of browning the burritos after assembly. It makes a great presentation. For me however, I didn’t care so much for the avocado salsa IN the burrito as most reviewers do. But that’s okay. Everyone has their differences, which is awesome. I love salsa and I love avocado, just didn’t care so much for it in the burrito.

  • This breakfast burrito is very good and the best improvement on a breakfast burrito that I have ever found. It’s a few more ingredients than a typical everyday breakfast burrito (which for us is tortilla, eggs, cheese and regular salsa) but the additions, slightly longer prep and process are really worth it. It might be tempting to pass on the fresh avocado salsa, but don’t do it. We have made them with and without the avocado salsa, but the salsa is what really tips this recipe over the line to special and great.

    • — Debbie Nafzger
    • Reply
    • Has anyone ever tried with bacon instead of sausage? We are not sausage fans in my family. Guessing I’d increase eggs by 50% for volume to go with it?

      • — Lisa on June 10, 2022
      • Reply
      • Hi Lisa, I’d increase the eggs by 2. Hope you enjoy!

        • — Jenn on June 14, 2022
        • Reply
  • Such a great morning breakfast and easy enough to make even on a busy weekday! Salsa can be prepared in advance, sausage can be browned and with Jen’s detailed directions/pictures this one is sure to be a family favorite. It is in my house! I’ve tried to change it up based on different ingredients I have on hand, but Jen’s breakfast burritos are BY FAR than any other I’ve attempted. 🙂

  • I made these on the weekend and they were a huge hit! I used spicy chorizo! I made extra Avocado-Tomato Salsa because we love avocado. Love the addition of cumin in the salsa! Once Upon a Chef is my go-to food blog, every recipe is a winner! Thank you Jenn!

  • Oh my goodness. These are simply the best breakfast burritos. I wish I had this recipe when all three of my boys were living at home, they would have loved them. I have made them with chorizo as well and they were great.

  • These burritos were delicious. I had to try them after watching the video, you made it look so easy. They were a little time consuming, but worth it at the end. These are more of a weekend breakfast treat for me than an everyday breakfast staple.

  • This is a breakfast for dinner staple for our family- including young kids. We like to simplify by having the ingredients as fillers for tacos and adding black beans in place of sausage. Salsa is an absolute must and adds such freshness to it.

  • So easy! Don’t know why I didn’t think of this before. It’s simply to modify for family members too.

  • So delicious and filling! Perfect for a big brunch or breakfast for dinner. The avocado salsa would be delicious on its own.

  • This breakfast burrito is awesome! It’s a bit of work in the morning for a sleepy head. But the sausage can be cooked the night before and all the chopping and cheese shedding as well, making things a lot quicker. A definite keeper!

  • We love these! The eggs are delicious and toasting the outside makes it perfect. Much better than 99% of the breakfast burritos I’ve had at restaurants (using this recipe I’m working out that last vacation burrito that we still talk about and I’m sure I’ll have it perfected soon thanks to Jenn and this recipe).

  • What a flavorful and amazing recipe! The whole family loved it! So happy to have finally found your recipe, now my search for a good breakfast burrito is over!

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