Breakfast Burritos
This post may contain affiliate links. Read my full disclosure policy.
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!
You Might Also Like
- Chipotle Chicken Quesadillas
- Chicken Enchiladas
- Chicken & Quinoa Burrito Bowls with Spicy Green Sauce
- Chicken Quesadillas
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Would these burritos freeze well?
Hi Ann, I haven’t frozen them, but I think you could get away with it. If you freeze them, I’d leave the salsa out and serve it on the side when you reheat them.
I am incorporating more meatless meals into our weekly rotation, so I subbed the sausage for a product called beyond meat, that I found on sale at fresh market. I made the burritos exactly as the recipe called for, except for the beyond meat spicy sausage. It was amazingly
Delicious…. I have made the burritos before, using regular sausage, and once we can socialize again, I will make these for my vegetarian daughters! Highly recommend using the Beyond Meat sausage.
Best breakfast burritos I’ve ever made. Thanks!! We are trying to lose weight so I made them on Carb balance tortillas with Turkey sausage and they were still excellent!! Other than that followed recipe exactly.
Jenn,
Great recipe! But watching carbs. Is tbe nutritional data with the tortilla?
Thanks,
Jeff
Yes, It includes the tortilla. Hope you enjoy!
omg it is amazing
Great recipe
No lie best burrito in the world! I make it every weekend and never get sick of it, definitely recommend making it. If you have extras just make another one the next day!
These are the best breakfast burritos I have ever made! My fiance BEGS me to make these on the weekends. So delicious! 10/10!
I love it!!
These are our go to breakfast burritos. I have made it even for large groups and everyone loves it. Thank you for the BEST breakfast burrito recipe.
Great recipe! Made it with chorizo (raw, removed the casings) and followed the recipe completely. Will make again – 100%!
We love these breakfast burritos for dinner!
So delicious and the salsa is awesome on its own…the addition of āsmoked paprikaā to the eggs is wonderful.
Thank you so much for this great recipe and instructions.
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!!!
Chorizo with smashed beans I meant
Great Recipe, so delicious! Itās a family favorite. Thank you!
Delicious! Subbed the meat for black beans to make vegetarian. Love the salsa!!! Will be making again soon.
Sooo0 delicious! Wish I had a book with all your recipe’s in it!
Are you planning on a cookbook #2 yet?
So glad you enjoyed these! Yes, I’m in the process of writing another cookbook (thanks for inquiring). š You can read more about it here!
Yum yum breakfast burrito!š¤Ŗ
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! Canāt wait to try a few others!
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!
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.
Great recipe! Itās now a family favorite!!!
This was delicious! Itās definitely in our rotation now! Thanks!
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’?
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!
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!
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!
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.
Absolutely delicious š. 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.
Yum, I wish there were more, barely made enough for me my husband and my son!
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 š
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 Jennās other recipes, this one doesnāt disappoint.
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
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.
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.
Insanely good. Better than in restaurants. Also if someone doesn’t like sausage, add bacon or turkey bacon.
This recipe looks delicious – just wondering about the āsausageā – from the picture it looks like ground beef, is that correct? Or is it the meat you get inside a sausage? (Iām based in Australia and terminology slightly different).
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!
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.
Glad you liked them! Are you wondering what brand of burrito I used? If so, it’s La Banderita.
Fantastic recipe, really delicious. I used chorizo (and mild cheddar because I’m in the UK and it’s harder to find Monterey Jack).
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 Iām going to get requests for this all the time!
Excellent. Didnt have tomato so I used chunky salsa.
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.
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 didnāt need anything to eat until dinner time!
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!
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 š
I warm my tortillas wrapped in paper towel in the microwave first. Then fill and fold. They wrap so much nicer.
Absolutely Delish!!
We used bacon strips and diced sausage for the meat.
I was nervous about the kids and the jalapeƱo so we left that ingredient out.
This was definitely a family favorite.
Thanks again Jenāŗļø
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.
š Glad they were a hit!
Delicious!
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!
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.
My family loved this!!
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!
š
Is there a way to freeze and reheat? Or how long can it be premade before the guac gets bad?
Hi Eve, 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. Hope that helps!
Absolutely delicious! Thanks so much for this recipe!
I want to bring for a company potluck, any recommendations on how to keep them warm for an extended period of time?
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.)
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!!
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
š
We’ve enjoyed these a few times now and they are delicious!
Thanks Jenn!
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.