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!
Filled with spicy sausage, smoky scrambled eggs, shredded cheese, and a bright, fresh avocado-tomato salsa, these breakfast burritos are one of my kidsā 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 thereās 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 jalapeƱo 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
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.
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!
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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!
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 jalapeƱo 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
- 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 (you'll use it again).
- 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.
- 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.
- 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 350Ā°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
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- 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
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Can I make these ahead and then reheat in the oven? How would that affect the salsa?
Hi Loree, Yes, you can make these ahead and reheat them. See the bottom of the recipe for make ahead instructions. If youāre 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 Iād leave the salsa on the side and serve it with the burritos once theyāre reheated.
SO GOOD. A keeper for sure.
I used store-bought guac (because of sheer laziness) but added my own tomatoes, cilantro, and jalapeƱo to it.
What size of flour tortillas should I use, large or small?
Hi Sonia, You should use large tortillas. Hope you enjoy!
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!
I made the Breakfast Burrito this morning and my husband has not stopped thanking me
for trying your delicious burrito recipe… Thank you!
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.
These are the best breakfast burritos Iāve 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 Iāve never had.
Terry, I was thinking of making these for my Thanksgiving brunch. Iāll make them perhaps into Quesadillas so that they will last longer.
One of the best breakfast burritos Iāve ever had ā YUM!
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
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 š
I made these breakfast burritos for our Christmas brunch and they were absolutely fantastic
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!
Great to make ahead when going away for the weekend or having company.
Excellent breakfast burrito, one of the best I have ever had!
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.
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!
Delish! Swapped the beef out for turkey…š
We have eaten our share of breakfast burritos. This one comes out on top!
Hi Jenn
Since we donāt 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.
They look great, I’m excited to try them š 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!!!!
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 sautĆ©ed 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 š
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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 š
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 wouldnāt 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
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? š
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? Iād 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!
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!
I am not crazy about sausage. How do you think this would be with chicken or turkey?
Hi Bobbi, I think itād 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 Joanās 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 couldnāt 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.