Breakfast Burritos

Tested & Perfected Recipes

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. During the warmer months, the market sets up a stand at the nearby farmer’s market. Strolling through the sunny market stalls while feasting on a sausage and egg burrito is a wonderful way to spend the morning. Is it spring yet?!

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).

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.

how to make breakfast burritos

Add all of the remaining salsa ingredients to the bowl.

how to make breakfast burritos

Mix to combine and set aside.

how to make breakfast burritos

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

how to make breakfast burritos

Whisk to combine and set aside.

how to make breakfast burritos

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

how to make 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.

how to make breakfast burritos

Reduce the heat to low and add the eggs.

how to make breakfast burritos

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

how to make breakfast burritos

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

how to make breakfast burritos

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

how to make breakfast burritos

Finally, top with 1/3 cup cheese.

how to make breakfast burritos

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

how to make breakfast burritos

Make sure they are compact.

how to make 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.

how to make breakfast burritos

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

how to make breakfast burritos

Serve warm and enjoy!

Breakfast Burritos

My Recipe Videos

Breakfast Burritos

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 and place back on the stove.
  4. Assemble the burritos: Spoon about 1/4 cup of the avocado-salsa on each tortilla, 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. (You'll have a little salsa leftover; that's for the cook!)
  5. 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. 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.

Reviews & Comments

  • 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?

    • — Tahera on September 21, 2018
    • Reply
    • Sure, Tahera – just be sure to season it very well since a lot of the flavor comes from the sausage. Enjoy!

      • — Jenn on September 23, 2018
      • Reply
  • They look great, I’m excited to try them 🙂 Do these freeze well?

    • — Nicole Molina on August 3, 2018
    • Reply
    • 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.

      • — Jenn on August 3, 2018
      • Reply
  • Do these freeze well? If so how would you suggest freezing/cooking after?

    • — Suzanne on July 13, 2018
    • Reply
    • 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!

      • — Jenn on July 13, 2018
      • Reply
  • 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.

    • — Kellie C. on June 18, 2018
    • Reply
  • Amazing! All of your recipes are perfection. Love your cookbook too, by the way! Thank you!

    • — Athena Mertes on June 11, 2018
    • Reply
  • These are absolutely amazing!!!!

    • — Jennifer Williams on June 4, 2018
    • Reply
  • SO. MUCH. FLAVOR. OUTSTANDING!!!!

    • — Renee on May 20, 2018
    • Reply
  • 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

    • — JoeW on May 8, 2018
    • Reply
  • Best breakfast burritos.

    • — Megan Miller on April 28, 2018
    • Reply
    • 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.

      • — Trevor on May 23, 2018
      • Reply
  • Amazing mix of textures and flavours

    • — Gaius on April 26, 2018
    • Reply
  • 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

    • — Carol on April 19, 2018
    • Reply
    • I think that’d be fine, Carol. Hope you enjoy them!

      • — Jenn on April 19, 2018
      • Reply
  • 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!

    • — Maura on April 5, 2018
    • Reply
  • Hi, it’s hard to get Monterey Jack here, what’s the best english substitute?

    • — KatP on April 5, 2018
    • Reply
    • Hi Kat, if you want something mild tasting, like Monterey Jack, you could use munster, gouda, or havarti. Cheddar would also be nice here.

      • — Jenn on April 5, 2018
      • Reply
  • My family loved this dish! All of them said it was their favorite weeknight family meal. Thanks for the wonderful recipe!

    • — Stephanie on March 29, 2018
    • Reply
  • 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!

    • — Megan S on March 19, 2018
    • Reply
  • 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!

    • — Jen B on March 19, 2018
    • Reply
    • 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 🙂

      • — Jen B on March 19, 2018
      • Reply
    • 😊

      • — Jenn on March 19, 2018
      • Reply
  • 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 🙂

    • — Jane on March 19, 2018
    • Reply
  • 5 STARS!!!

    • — Jacks on March 18, 2018
    • Reply
  • 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!!!

    • — Jacks on March 18, 2018
    • Reply
  • 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.

    • — Owen on March 15, 2018
    • Reply
  • 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!

    • — Rachel on March 14, 2018
    • Reply
  • 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.

    • — Hana on March 12, 2018
    • Reply
    • Hi Hana, the eggs definitely add some heft to these burritos. Is there a low cholesterol egg substitute you could use here?

      • — Jenn on March 13, 2018
      • Reply
    • 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.

      • — Jane on March 15, 2018
      • Reply
  • Absolutely delicious! Loved it – as I do all of your recipes

    • — Jennifer Williams on March 12, 2018
    • 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!!

    • — Adina on March 12, 2018
    • Reply
    • 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!

      • — Jenn on March 12, 2018
      • Reply
  • 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.

    • — J Doma on March 11, 2018
    • Reply
  • 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.

    • — Kootenay Kid on March 9, 2018
    • Reply
  • 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!

    • — Jo Bowen on March 9, 2018
    • Reply
  • 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? 🙂

    • — Ashley perez on March 8, 2018
    • Reply
    • It’s fine to leave it out, Ashley – it just adds a nice smoky flavor.

      • — Jenn on March 8, 2018
      • Reply
  • 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!

    • — Tara on March 8, 2018
    • Reply
    • Hi Tara, I’d say they’d keep well for 2 to 3 days. Hope that helps!

      • — Jenn on March 9, 2018
      • Reply
  • From the other side of the Atlantic, what is the difference between burrito, fajita, enchilada and taco? Thanks

    • — Gordon on March 8, 2018
    • Reply
    • 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!

      • — Jenn on March 8, 2018
      • Reply
      • Hi Jenn
        Thank you so much for taking the trouble to reply – very helpful.
        Gordon

        • — Gordon on March 9, 2018
        • Reply
  • I am not crazy about sausage. How do you think this would be with chicken or turkey?

    • — Bobbi Smith on March 8, 2018
    • Reply
    • 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.

      • — Jenn on March 8, 2018
      • Reply
  • 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 !

    • — Noreen on March 7, 2018
    • Reply
    • Yay! Yes, warming the burritos in a pan crisps up the tortilla beautifully – makes all the difference!

      • — Jenn on March 7, 2018
      • Reply
  • 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!

    • — Katie on March 7, 2018
    • Reply
    • Hi Katie, I’d recommend leaving it out until before eating. Hope that helps!

      • — Jenn on March 7, 2018
      • Reply
      • Just the avocado or the salsa entirely?

        • — Ellen Morgan on March 8, 2018
        • Reply
        • Hi Ellen, The avocado is the main ingredient in the salsa, so I’d suggest leaving it all out.

          • — Jenn on March 9, 2018
          • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.