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).
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.
Add all of the remaining salsa ingredients to the bowl.
Mix to combine and set aside.
Next, crack the eggs in a bowl and add the smoked paprika and salt.
Whisk to combine and set aside.
Heat a large nonstick pan over medium-high heat, and add the sausage.
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 and add the eggs.
Scramble until just cooked through, then transfer the eggs to a plate.
Assemble the burritos: Spoon about 1/4 cup of the avocado-salsa on each tortilla.
Top with a quarter of the sausage and a quarter of the eggs.
Finally, top with 1/3 cup cheese.
Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
Make sure they are compact.
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 and enjoy!
My Recipe Videos
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
- Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.
- In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.
- 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.
- 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!)
- 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.
- 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.)
- 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.