Breakfast Burritos

Tested & Perfected Recipes
Breakfast Burritos

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

Breakfast Burritos

The inspiration for these breakfast burritos comes from Lake Anne Market, a hidden-gem bodega in my hometown of Reston, VA. 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 lovely ladies churning out authentic Latin American and Tex-Mex specialties.

Filled with spicy sausage, smoky scrambled eggs, cheese, and a bright, fresh avocado-tomato salsa, these breakfast burritos are not only easy to make but also delicious any time of day. We especially love them for “brinner.” 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).

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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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
  • 1/2 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 cup fresh chopped cilantro

For the Burritos

  • 4 large eggs
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/2 lb spicy sausage (such as chorizo, Italian, or anything you like), removed from casings
  • 1-1/3 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 1/4 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 1/3 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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Reviews & Comments

  • We love these breakfast burritos for dinner!
    So delicious and the salsa is awesome on its own…the addition of ‘smoked paprika’ to the eggs is wonderful.
    Thank you so much for this great recipe and instructions.

    • — JooJoo on September 26, 2020
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  • I made this but tweaked it to my liking so for meat I used beef chorizo and put hot sauce on top of the cheese! Just minor a minor change but it was DELICIOUS!!!

    • — Chasity on September 23, 2020
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    • Chorizo with smashed beans I meant

      • — Chasity on September 23, 2020
      • Reply
  • Great Recipe, so delicious! It’s a family favorite. Thank you!

    • — Baljit Bains on September 18, 2020
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  • Sooo0 delicious! Wish I had a book with all your recipe’s in it!
    Are you planning on a cookbook #2 yet?

    • — Chris on September 17, 2020
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    • So glad you enjoyed these! Yes, I’m in the process of writing another cookbook (thanks for inquiring). 🙂 You can read more about it here!

      • — Jenn on September 18, 2020
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  • Yum yum breakfast burrito!🤪

    • — Al on September 3, 2020
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  • Wow these were delicious. Like so delicious. I was really craving a burrito this morning and somehow ended up stumbling upon this blog and I am really happy I did! I will absolutely be making these again soon. Thanks for the recipe, Jenn! Can’t wait to try a few others!

    • — Hannah on August 28, 2020
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  • Stop what you are doing and make it! This exceeded expectations, and after eating the lemon pudding cakes recipe also by Jenn I had high expectations to start with. The texture of the finished burrito was a big surprise. You could eat it by hand yet it was soft and held together very nicely. And yes, the avocado salsa was worth its own recipe heading. Also, I made it with 7″ flour tortillas that I slightly warmed first so they would be more pliable. 3 min on the bottom, 2 min on top, and they were perfectly browned and warmed on medium heat. It made 6 servings, dropped the calories by 150, and was plenty of breakfast. Having them again tomorrow morning!

    • — Schroomer on August 23, 2020
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  • Made these for breakfast yesterday and they were delicious! Had to make a few substitutions from the limitations of the pantry … sweet onion instead of shallots, a splash of green hot sauce instead of jalapenos, bacon instead of sausage. Sadly, they burned in the skillet rather than turning nice and crisp and brown and this is inspiration to finally invest in a good nonstick pan! Nonetheless, will make these again – they’re a tasty, filling yet light start for the day.

    • — Susie D on August 2, 2020
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  • Great recipe! It’s now a family favorite!!!

    • — Mark Jaggers on July 15, 2020
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  • This was delicious! It’s definitely in our rotation now! Thanks!

    • — Amy on July 11, 2020
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  • Jenn, these were a hit! The avacado salsa was just amazing. I made it using chorizo but next time I think I may go with another type of sausage. I used chorizo as I didn’t think a spicy Italian-type ground sausage would go well with a burrito. Any recommendations on the type of ground sausage to use or is all ground sausage considered ‘italian’?

    • — Aman on July 5, 2020
    • Reply
    • So glad you enjoyed these! Not all ground sausage is considered Italian – one alternative you could consider that would be perfect here is chorizo. Hope that helps!

      • — Jenn on July 6, 2020
      • Reply
  • I never leave reviews, actually this is my first one. THESE ARE AMAZING. My husband and I will be making them as much as possible. I highly recommend you try them!

    • — Kailey on June 30, 2020
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  • I made these last night and they turned out wonderful and full of flavor. All my kids finished the entire meal and asked for more.
    Easy weeknight dinner and made two additional to reheat for lunch.
    Thank-you!

    • — Jenny W. on June 27, 2020
    • Reply
  • I did a search for “award-winning breakfast burritos” and this recipe coincidentally popped up first. I say coincidentally because Reston is my hometown, as well, but I never knew these burritos existed. I had to use a seasoned turkey sausage since my wife does not eat pork sausage, but they turned out perfect and tasted phenomenal. I could eat the salsa by itself and may make it solo to do just that. The smoked paprika in the eggs was a nice touch and also tasted wonderful (I may have taste-tested a bit too much during the process). So thanks for sharing this recipe; it will be a staple meal from here on and for any time of day.

    • — Cameron on June 6, 2020
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  • Absolutely delicious 😋. Made it exactly according to the recipe. My coworkers loved it. The salsa was on point! I wish I could have taken a picture of the final product. I also made a sweet potato hash on the side. This recipe is definitely a keeper! I love your book as well.

    • — Carmen on May 18, 2020
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    • Yum, I wish there were more, barely made enough for me my husband and my son!

      • — Mary Johnson on May 22, 2020
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  • I don’t know if I have all the good words to describe just how excellent these burritos truly are! From the avocado-tomato salsa(perfection!), to the chorizo, smoked paprika eggs, and cheese, these burritos are mouth-watering, crave worthy deliciousness waiting to happen. They couldn’t come out of the pan fast enough. Considering the picky palates in our household, that speaks volumes! Thanks for sharing Jenn. By the way, we had them for dinner, eggs and all 🙂

    • — Aminah on May 11, 2020
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  • Just made these for breakfast and oh my lawd THEY ARE AMAZING! The flavor is spot on, fillings are just right. Just like all of Jenn’s other recipes, this one doesn’t disappoint.

    • — Grace on May 7, 2020
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    • I’m looking for a recipe to make ahead and refrigerate for future meals, has anyone tried this? It sounds delicious but I’m thinking the avocado salsa might not hold up

      • — Amy on May 28, 2020
      • Reply
      • Hi Amy, Yes, you can make these ahead and reheat them. See the bottom of the recipe for make-ahead instructions. And I think you can get away with putting the salsa inside them before refrigerating.

        • — Jenn on May 28, 2020
        • Reply
  • Made these last weekend, just as the directions said. Served them for breakfast, then had family requests to make these again for dinner the following day, which I served with a side of Spanish rice and refried beans. They were so delicious! Will definitely make these again.

    • — Kate F., Charlottesville, VA on May 7, 2020
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  • Insanely good. Better than in restaurants. Also if someone doesn’t like sausage, add bacon or turkey bacon.

    • — Anonymous on May 6, 2020
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  • This recipe looks delicious – just wondering about the ‘sausage’ – from the picture it looks like ground beef, is that correct? Or is it the meat you get inside a sausage? (I’m based in Australia and terminology slightly different).

    • — Julie on May 5, 2020
    • Reply
    • Hi Julie, Sausage is often made from ground pork and contains fat and seasonings. It’s either stuffed into casings or sold ground (which is what I used here). If you cannot find ground, you can buy the sausages, slice them open, and remove the meat from the casings. Hope that clarifies and that you enjoy the burritos if you make them!

      • — Jenn on May 5, 2020
      • Reply
  • My wife and I loved the burritos, but had difficulty with the burrito. Which burrito should we look for next time because it was amazing.

    • — @Messi_lovesbeer (Francesco) on April 30, 2020
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    • Glad you liked them! Are you wondering what brand of burrito I used? If so, it’s La Banderita.

      • — Jenn on May 1, 2020
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      • Fantastic recipe, really delicious. I used chorizo (and mild cheddar because I’m in the UK and it’s harder to find Monterey Jack).

        • — Katy on June 14, 2020
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  • Have been planning to make these forever & finally did this morning – big hit with our group of 5! There are a lot of steps but the end result is worth it – I know I’m going to get requests for this all the time!

    • — Jill on April 26, 2020
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  • Excellent. Didnt have tomato so I used chunky salsa.

    • — Vicki on April 17, 2020
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    • Just made these this morning for my family. DELICIOUS. I love how you can customize for each persons taste. My kids didn’t love the salsa, but my husband and myself added extra salsa with each bite. The flavors were excellent.

      • — Amy Heatwole on April 30, 2020
      • Reply
  • OMG!!! These were a total family hit! I forgot to buy cilantro and they were excellent without it. I did add bacon and that added a nice flavor and crunch. I will be making these again very soon. We didn’t need anything to eat until dinner time!

    • — Christine on April 16, 2020
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  • We had these for lunch and my whole family LOVED them! I actually made these a few days ago and they are still talking about them with a dreamy look in their eyes! Fantastic!

    • — Rachel on April 16, 2020
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  • My two young children (2 and 3.5 year olds) ate this for breakfast and were in food heaven! My only modification was to not add in the jalapeno since the kids aren’t used to them. I also had a little bit of trouble folding them – I wonder if it was because I used whole wheat tortilla?

    Thank you for the wonderful recipes and the inspiration. Tomorrow we are having the Ham and Cheese Oven Puffed Pancakes for breakfast 🙂

    • — Sarah Hartman on April 14, 2020
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    • I warm my tortillas wrapped in paper towel in the microwave first. Then fill and fold. They wrap so much nicer.

      • — Linda Harbin on May 24, 2020
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  • Absolutely Delish!!
    We used bacon strips and diced sausage for the meat.

    I was nervous about the kids and the jalapeño so we left that ingredient out.

    This was definitely a family favorite.

    Thanks again Jen☺️

    • — Tonya on April 8, 2020
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  • Awesome recipe! My husband LOVES breakfast burritos and this recipe blew him away. The avocado salsa was amazing. Thank you Jenn for once again making me a hero in the kitchen.

    • — Michelle on March 26, 2020
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    • 🙂 Glad they were a hit!

      • — Jenn on March 27, 2020
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  • Delicious!

    • — Lauren on March 21, 2020
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  • Okay, lets just say if, “Wishbone”, the chuck-wagon cook on “Rawhide”, would have had this recipe on the cattle drive…well, the drovers would never have left the campsite because they would have gone on strike for MORE! Ha.
    That’s just what I did last Saturday morning, I made these breakfast burritos, ate one, then went back for a second one. Didn’t need lunch!
    The ingredients, spices and all, hit another home run. I played with two different sausages, liked both. Southwestern green chili chicken sausage all chopped up and traditional sage sausage…liked both with a heaping pour of my favorite Southwestern hot sauce and sour cream across the top with plenty of additional cheese & cilantro. I will be making these again….Its a rotation thing… Ha. Thank you Jenn…again!

    • — Michael Martin on March 3, 2020
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  • These were excellent. Not personally an avocado lover, so used some homemade salsa. Also added some diced onion, bell pepper and potatoes. This may be a regular week-end breakfast or brunch. The leftovers, heated up the oven the next day may even have been better! Thank you for the recipe.

    • — Jim D on February 24, 2020
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  • My family loved this!!

    • — Nikki Butts on February 23, 2020
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  • Wowzer!
    Made these today after thinking about something different for breakfast….yummy! I did them according to recipe, and they were a huge hit!
    Jen, you always balance the flavors perfectly….what a difference you have made in our culinary lives!

    • — Gayann on February 22, 2020
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    • 💗

      • — Jenn on February 22, 2020
      • Reply
    • Is there a way to freeze and reheat? Or how long can it be premade before the guac gets bad?

      • — Eve on June 21, 2020
      • Reply
      • Hi Eve, Yes, you can make these ahead and reheat them. See the bottom of the recipe for make ahead instructions. If you’re only refrigerating the burritos I think you can get away with putting the salsa inside them before refrigerating. If you plan to freeze them, however, I think I’d leave the salsa on the side and serve it with the burritos once they’re reheated. Hope that helps!

        • — Jenn on June 22, 2020
        • Reply
  • Absolutely delicious! Thanks so much for this recipe!

    • — Daffydil on February 22, 2020
    • Reply
  • I want to bring for a company potluck, any recommendations on how to keep them warm for an extended period of time?

    • — LW on December 21, 2019
    • Reply
    • Hi Lacy, I’m not really sure how you could keep them warm for an extended period, but you can reheat them if you’ll have access to an oven. (See the bottom of the recipe for reheating instructions.)

      • — Jenn on December 23, 2019
      • Reply
  • These are amazingly good!! So hearty and filling. Since I don’t eat meat, I substitute Morningstar Farms breakfast sausage, then crumble it up. My son likes these with sour cream and hot sauce. My daughter doesn’t eat eggs but says these are delicious without them! (Next time I’ll substitute beans.) I recently made these at a family gathering and everyone went nuts and wanted the recipe. Thanks Jenn!!

    • — Diane on December 12, 2019
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  • The family loved these burritos and have asked that I make these at least once a week!
    They were really delicious. Thanks for the recipe and your wonderful website

    • — Mohini Gray on November 7, 2019
    • Reply
    • 💗

      • — Jenn on November 7, 2019
      • Reply
  • We’ve enjoyed these a few times now and they are delicious!
    Thanks Jenn!

    • — Kim on July 26, 2019
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  • WHOA! As always, super delicious. My 4 year old son told me three times, “Mom, thank you so much for making that dinner. That was the yummiest dinner I’ve ever had” (which is saying something since I mostly use ATK or Jenn’s recipes). Only problem was that we wanted more! I’ll plan on 1.5 burritos per adult next time or have more substantial sides.

    • — Lynnessa on June 6, 2019
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  • Can I make these ahead and then reheat in the oven? How would that affect the salsa?

    • — Loree Siegfried on May 25, 2019
    • Reply
    • Hi Loree, Yes, you can make these ahead and reheat them. See the bottom of the recipe for make ahead instructions. If you’re only refrigerating the burritos I think you can get away with putting the salsa inside them before refrigerating. If you plan to freeze them, however, I think I’d leave the salsa on the side and serve it with the burritos once they’re reheated.

      • — Jenn on May 26, 2019
      • Reply
  • SO GOOD. A keeper for sure.

    I used store-bought guac (because of sheer laziness) but added my own tomatoes, cilantro, and jalapeño to it.

    • — MrsT on May 4, 2019
    • Reply
  • What size of flour tortillas should I use, large or small?

    • — Sonia on April 22, 2019
    • Reply
    • Hi Sonia, You should use large tortillas. Hope you enjoy!

      • — Jenn on April 22, 2019
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  • I love this breakfast burrito recipe! Time and time again, I return to this recipe with perfect results to provide an anytime of the day burrito (we love eating this for dinner). I have prepared this recipe as is (just without the jalapeno) and have mixed it up per ingredients I have available. For instance, I have used pinto beans, colby jack cheese, a Penzey’s spice called “4s” (for the salt and smoked paprika), etc. All delicious. I love the technique of the recipe for cooking the burrito and employ this technique to prepare other burritos. Thank you Jenn for an awesome recipe!

    • — Sarah Koontz on April 13, 2019
    • Reply
  • I made the Breakfast Burrito this morning and my husband has not stopped thanking me
    for trying your delicious burrito recipe… Thank you!

    • — Jonnette on March 10, 2019
    • Reply
  • Such a fantastic recipe and amazing flavors! I did not have tomatoes so I used petite dice tomatoes which proved to be delicious. I doubled the salsa as my family loved it and will triple it next time. To save on some calories (for the adults) we ate layered without a burrito wrap. This is an award winning, simple recipe! Thank you Jenn as always for an outstanding array of recipes. I always look forward to your email.

    • — Karen on February 13, 2019
    • Reply
  • These are the best breakfast burritos I’ve ever had. Except, we made them into quesadillas. So much easier to make and the tortilla is completely crispy brown. So, they are the best breakfast quesadillas I’ve never had.

    • — Terry on February 10, 2019
    • Reply
    • Terry, I was thinking of making these for my Thanksgiving brunch. I’ll make them perhaps into Quesadillas so that they will last longer.

      • — Tonya on April 8, 2020
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  • One of the best breakfast burritos I’ve ever had — YUM!

    • — Vicki on January 20, 2019
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  • Good Morning, Jenn. Your Breakfast Burritos Rock!!! My good friend from Colombia visited over the holidays. We made the Burritos twice!
    The first time we made them exactly like the recipe, using Chorizo. I served your Roasted Salsa Verde and sour cream with them. Perfection!!! The fresh avocado salsa explodes with flavor next to warm chorizo and cheese!
    The second time we added chopped roasted Poblano peppers from last summer’s garden, and used a mix of 1 part hot Italian sausage, and 3 parts sweet Italian sausage. Still wonderful, though I prefer the Chorizo.
    I was thinking of adding a tablespoon or two of refried beans to each burrito, but I’m afraid they’d be very heavy for breakfast! What do you think?
    Thanks for another GRR-EAT recipe! Cyndi

    • — Cyndi Hilton-Geary on December 30, 2018
    • Reply
  • Absolutely delicious! Thanks Jenn for another great recipe. I have to admit, for a shortcut, I get the organic Costco organic guacamole. But, I am in love with all your recipes! And I tell my friends about your site. Big bonus this Christmas was . . . I was gifted with your cookbook 🙂

    • — Donna on December 27, 2018
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  • I made these breakfast burritos for our Christmas brunch and they were absolutely fantastic

    • — Jeanne Deauede on December 25, 2018
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  • My husband and I made these beautiful breakfast burritos and they were extremely filling and delicious. We used chorizo and all of those flavors from the salsa and chorizo exploded in our mouths. So fresh and so good. Thank you Jen!

    • — Vanessa Acevedo on December 20, 2018
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  • Great to make ahead when going away for the weekend or having company.

    • — Emilie on December 19, 2018
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  • Excellent breakfast burrito, one of the best I have ever had!

    • — TJ on November 21, 2018
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  • Jenn, have you tried uncooked tortillas from the refrigerated section near Mexican round cheeses? You just have to warm them for about 30 seconds on each side till they puff up. They are a game changer- so yummy and healthier too.

    • — Tina on October 24, 2018
    • Reply
    • Hi Tina, no, I can’t say I’ve ever tried these – I’ll have to look for them next time I’m at the store – thanks for the suggestion!

      • — Jenn on October 24, 2018
      • Reply
  • Delish! Swapped the beef out for turkey…😋

    • — Marcy Watt on October 4, 2018
    • Reply
  • We have eaten our share of breakfast burritos. This one comes out on top!

    • — Marcy Watt on October 4, 2018
    • Reply
  • Hi Jenn
    Since we don’t eat sausage can I make them with ground beef?

    • Sure, Tahera – just be sure to season it very well since a lot of the flavor comes from the sausage. Enjoy!

      • Love, love,love! So delicious and easy to make. Will definitely be making them again soon.

        • — Sara on April 14, 2019
        • Reply
  • They look great, I’m excited to try them 🙂 Do these freeze well?

    • Hi Nicole, I haven’t frozen these, so I can’t say for sure how it would impact them. If you do want to try freezing them, I’d leave the avocado salsa out and just serve it on the side after reheating.

  • Do these freeze well? If so how would you suggest freezing/cooking after?

    • Hi Suzanne, I’ve never frozen these so I can’t say for sure how they would do. If you want to try it, I would cook them first (and I’d leave the salsa out and serve it on the side when you reheat them). I’d love to know how they turn out!

  • I made these burritos this weekend and they were absolutely delicious! The fresh ingredients with the spices are a wonderful combination. Even after I ate the burrito I couldn’t stop thinking about how much flavor was in each bite.

  • Amazing! All of your recipes are perfection. Love your cookbook too, by the way! Thank you!

  • These are absolutely amazing!!!!

    • — Jennifer Williams
    • Reply
  • SO. MUCH. FLAVOR. OUTSTANDING!!!!

  • These were last night’s dinner, and were great.
    I confess to disliking avocados, but figured I’d take one for the team, suck it up, and buy one.
    Thinking about it though, those little cubes could, with a little imagination, be fried potatoes!
    So, that’s what I did: got a couple of Yukon Golds, fried them in a little oil, and pretended they were avocado.
    Success.
    As silly as it sounds, almost the best part is that beautiful golden color that the tortillas get when fried.

    Thanks for sharing the recipe.

    Joe

  • Best breakfast burritos.

    • I haven’t tried this yet but I must say that I it looks and sounds nice.
      A nice hearty start to keep you going through the day.

  • Amazing mix of textures and flavours

  • I see you state that these could be made a few hours ahead. How about night before to be browned in the pan the next morning?
    Thanks

    • I think that’d be fine, Carol. Hope you enjoy them!

  • Had these for dinner tonight–absolutely delicious! They’re a bit heavier than I expected, but the fresh brightness of the guacamole salsa balances the sausage/egg/cheese and prevents it from being too much. I love the pieces of tomato–we made ours with grape tomatoes so they were crunchy. Shallots were unexpected and lovely, too. Excellent all around!

  • Hi, it’s hard to get Monterey Jack here, what’s the best english substitute?

    • Hi Kat, if you want something mild tasting, like Monterey Jack, you could use munster, gouda, or havarti. Cheddar would also be nice here.

  • My family loved this dish! All of them said it was their favorite weeknight family meal. Thanks for the wonderful recipe!

  • I made this recipe for dinner tonight and it was delicious. And completely filling without any other sides. I didn’t make any substitutions except to add sautéed spinach to one burrito for my daughter who didn’t want the salsa inside the burrito. The salsa recipe is SO delicious I will make that again to serve with chips. My daughters have already asked when we can have this again. Thank you!

  • Made these for dinner last night, & they were a big hit! Was fun teaching our daughter to help make them as well. I did just put a spoonful of minced jalapeno & that was enough since it was a big jalapeno. Will try them again with slight variations on fillings today, like more eggs, different meat fillings. I also enjoyed mine with sour cream. Maybe in the future I will try to throw in some hash browns or potatoes. Thank you so much for all of your recipes! You’re the bomb! As a mother myself, I enjoy the relative simplicity of your recipes yet maximum deliciousness! That’s how I like to cook, but I bank on your expertise and experience to give me the great go-to recipes. Mahalo Jenn!

    • Also, today, I’m going to make one of these with some leftover corned beef from your St. Patty’s corned beef recipe! My family thanks you as well 🙂

    • 😊

  • I made these a few hours ahead of time for a brunch, then browned them just before serving. I made them a little smaller with an 8 in tortilla and used 5 eggs and a little over 1/2 lb of sausage. I got 8 smaller size burritos. They were a great success served with a kale salad, fresh fruit and cinnamon rolls. Since there were only 6 of us there,I was hoping to have one for breakfast on the way to work today, but there were no leftovers so I will have to make them again to see how well they reheat 🙂

  • 5 STARS!!!

  • Have been waiting to make these and finally did! What took me so long! To die for! Made them with hot Jimmy Dean pork sausage. The salsa was so good, I ate what was left over. Browning these on all sides in a pan really gives the burritos a nice crunch. The big win was serving these up with Jenn’s green sauce! O..M..GGGG!!! My husband opted for sour cream and came back looking for seconds! Jenn, Jenn, Jenn…..!!!! THANK YOU for all your wonderful recipes that need no modifications and are so quick and simple! I can’t wait for my cookbook!!!

  • Made these with hot Italian pork sausage and they were great. The salsa makes the dish. I’ll probably make it alone it was so good! Proportions of spice spot on as always.

  • My son bet me mine wouldn’t turn out like pictures, but they did. Your directions were spot on. This was a phenomenal recipe that will be made again and again! Thank you Jenn for making dinners so easy!

  • Dear Jenn I have just one question can I skip using eggs for this recipe.. I have high cholesterol and is there anything I can substitute the eggs if the recipe needs it…
    Big fan.. Love your recipes.

    • Hi Hana, the eggs definitely add some heft to these burritos. Is there a low cholesterol egg substitute you could use here?

    • I have had a similar burrito that had roasted potato, sweet potato & onion in it and it was delicious. You might give that a try.

  • Absolutely delicious! Loved it – as I do all of your recipes

    • — Jennifer Williams
    • Reply
  • Hi Jenn! A great and easy recipe! I made a double batch of these and froze them, leaving out the salsa. My tortillas were 7 inch so they are more like mini burritos, but look good! Would you recommend reheating straight from freezer to oven? Or defrost in the fridge and then heat in the pan as you do in the recipe? Thanks!!

    • Hi Adina, I haven’t frozen these, so I can’t say for sure which way would be best, but I’d lean toward defrosting them in the fridge before reheating. Please let me know how they turn out after reheating them!

  • Fantastic! Thank you.
    I modified the recipe with the ingredients I had on hand and it was sooooo good.

    I love how the tortilla turned out.

  • Hi, Jenn. I made this recipe for my wife this morning. She is recuperating from an operation and I wanted to cheer her up with something tasty and different. This filled the bill and then some! I didn’t have any sausage so diced a chicken breast we had grilled. Worked out so well my wife said not to bother making it with sausage in future! Frying the tortillas really brought out the flavor of the corn tortillas we thought. Nice crunch to it as well. The cilantro really makes the salsa. My daughter and two daughters in law are vegetarian and we have figured out how to make these for them as well with a little modifications. Thanks for this and all your recipes.

  • These burritos are delicious! The combination of flavors are a delight for the tastebuds! We like the smoky flavor from the addition of smoked paprika. For people who need to be gluten free, use a gluten free tortilla warmed up before filling as they have a tendency to break if this is not done first. Enjoy!

  • YUM I would love to make this for my husband and I. It is a simple and easy to follow recipe. We love burritos. I wonder if I do not add paprika if it would make a difference in taste? 🙂

    • It’s fine to leave it out, Ashley – it just adds a nice smoky flavor.

  • Hi Jennifer,
    How long would these last in the fridge? I’d like to make these as well in bulk, but for one weeks worth of breakfast and not sure how the avocado would do in the fridge for 5 days.
    Thanks in advance for your help!

    • Hi Tara, I’d say they’d keep well for 2 to 3 days. Hope that helps!

  • From the other side of the Atlantic, what is the difference between burrito, fajita, enchilada and taco? Thanks

    • Good question Gordon – it can be a little dizzying distinguishing between all of them! This is how I see them:

      -Burritos are large tortillas typically filled (unless they’re breakfast burritos like in this recipe) with things like meat, rice, beans, cheese, sour cream and/or guacamole. They are generally rolled with the ends folded in to enclose all the ingredients.
      -Fajitas are made with strips of sauteed or grilled chicken or beef (often with onions and bell peppers). They’re usually served with flour tortillas on the side and other condiments like guacamole, salsa, sour cream and/or cheese that can be rolled into the tortillas with the meat.
      -Enchiladas are usually corn tortillas that are filled with shredded meat and/or cheese, then covered in enchilada sauce and cheese, and baked.
      -Tacos can be served in a hard or soft shell and contain ground beef, chicken, or turkey and condiments like salsa, shredded lettuce and/or cheese.
      Hope that helps!

      • Hi Jenn
        Thank you so much for taking the trouble to reply – very helpful.
        Gordon

    • Love your recipes! Question… could you make the salsa the day before? Will it keep? With my toddler, I am usually tight on time in the morning. Oh, also, we are not big fans of avacados. If the taste is light, we can eat it. If it’s strong, do you recommend any substitute, such as regular salsa? Thanks so much!

      • — Karen on May 6, 2019
      • Reply
      • Hi Karen, You can make it a day ahead but add the avocado at the last minute. I think the taste of the avocado is light here — it’s more there for its creamy texture — but you can just omit it if you like. Hope that helps!

        • — Jenn on May 6, 2019
        • Reply
  • I am not crazy about sausage. How do you think this would be with chicken or turkey?

    • Hi Bobbi, I think it’d work well – you may just need to season the meat with some salt and spices (cumin, chili powder, cayenne) as the sausage adds a lot of flavor.

  • Hi Jenn, the timing of this is crazy! I was in LA a couple of days ago and had a breakfast burrito at Joan’s on 3rd. FABULOUS place to eat/take out. It was the best I have ever had. The tortilla was warm, soft and slightly crispy. I couldn’t figure out if it was deep fried or how she got that texture. Then this recipe shows up! So simple, thank you !

    • Yay! Yes, warming the burritos in a pan crisps up the tortilla beautifully – makes all the difference!

  • Hi Jenn, I’m interested in making these in bulk and freezing. Does the avocado freeze well, or would you recommend leaving it out until just before eating? Thanks!

    • Hi Katie, I’d recommend leaving it out until before eating. Hope that helps!

      • Just the avocado or the salsa entirely?

        • Hi Ellen, The avocado is the main ingredient in the salsa, so I’d suggest leaving it all out.

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