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 on parchment paper.

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 chicken 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 in a bowl.

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 on parchment paper.

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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

Ingredients

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

Instructions

  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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Comments

  • Wonderful recipe!! The avocado salsa is a wonderful compliment to this sausage and egg burrito. I used sweet sausage instead of spicy. It was perfect and easy to make. I should have taken a picture for you . . . but they’re all gone now 🙂

    • — Donna Drutis on May 4, 2024
    • Reply
  • Best burritos I’ve ever had. My entire family insists I make these every time we get together.

    • — Kevin on March 21, 2024
    • Reply
  • Would you be willing to develop a Taco Bell bean burrito copy cat recipe? Seems like it’d be easy to make at home rather than driving to the restaurant. I tried several different spices but can’t get it right

    • — Dylan on March 11, 2024
    • Reply
    • I’ll add it to my list of recipes to potentially develop! 😊

      • — Jenn on March 12, 2024
      • Reply
  • I’m so glad I looked up this recipe! The burritos had my husband dancing! Definitely a keeper recipe.

    • — Hope on March 10, 2024
    • Reply
  • Delicious even without salsa.
    Love the technique. We’d always just heated tortillas in skillet after cooking eggs and sausage then loosely wrapped burrito style after. This is a much better presentation.

    • — Stacy on February 18, 2024
    • Reply
  • So, Saturday nite we had guests and I made Jen’s lasagna for the first time and I think, as does my husband, that it is the best lasagna we have ever had. Tonite bc I was tired of cooking I made the breakfast burritos for the first time for dinner and they are delicious! I made them exactly as the recipe is written and we loved them!

    • — Sharon on January 15, 2024
    • Reply
  • Absolutely delicious and easy make. Huge hit with everyone in the family!

    • — Lisbeth on December 28, 2023
    • Reply
  • Rave reviews from the family! This is a favorite 😍

    • — Jocelyn Rae Jennings on October 15, 2023
    • Reply
  • Hi Jenn,

    Making these ahead and freezing them with variations to take on a two week camping trip to Utah! I will be making a couple of sample batches this week for my hubby to give his opinion on flavors too so thank you so much for this recipe! I am NEVER disappointed in your website! It gives me wonderful recipes rather than hearing the dreaded… “I don’t know, make whatever” when I ask what someone wants for dinner. 🙂

    • — TrayM on September 8, 2023
    • Reply
    • ❤️

      • — Jenn on September 10, 2023
      • Reply
  • I cut down on some of the ingredients because I am cooking for my elderly mother. Love the browning for the burritos. Not all recipes have that.

    • — Cooking for Mom on August 12, 2023
    • Reply
  • Literally THE BEST! One of our favourite dinners ever.

    • — Andrea on May 4, 2023
    • Reply
  • Super easy and delicious!!!

    • — Danielle J on April 30, 2023
    • Reply
  • I made OUAC recipes for supper two nights in a row. This was the second night and my husband commented, “Wow! Another 5* meal!” So, so good.

    • — Miranda on April 18, 2023
    • Reply

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