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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A wonderful and flavorful breakfast burrito. The smoked paprika and shallot added a slightly different flavor than typical breakfast fare. Will definitely make again and again (when time allows).
Question: Can you make and freeze these for breakfast throughout the week?
Hi Kim, havenāt frozen them, but I think you could get away with it (after cooking them). If you freeze them, Iād leave the salsa out and serve it on the side when you reheat them. Enjoy!
Positively drool-worthy. You’ve done it again! Thank you for all of your delicious ideas āŗļø
My family always asks me to make these for special occasions! This recipe is so great, we don’t change anything and it’s always a surefire hit! Really great to cook with two people working together, so one person can make the salsa/wrap the burritos while the other cooks the chorizo and eggs/washes the pan. It’s a fun way to connect with someone you love in the kitchen doing a straight-forward, yet VERY rewarding recipe!
Best mexican breakfast burrito recipe I’ve ever tried. My husband and I both loved it. Can’t wait to make them for brunch when my kids come home for Christmas!!
I know the spot in Reston, VA that youāre talking about! I lived in that town for more than thirty years! Thatās convinced me to make these burritos. Thanks!
Please give some thought to lowering sodium content in your recipes. Thanks PS My husband has cardiac issues and I’m sure he’s not alone. I would love to enjoy your excellent recipes. Otherwise I would give it a five.Thx Jane
Ditto Jane’s comment. I’m rather ‘salt sensitive’ myself (READ: Old with High Blood Pressure. For Jane, I would recommend “No Salt’ salt substitute for regular table salt. It has potassium though which can also effect some medications.
But Jane does bring up a good point. For those of us with sodium-sensitive diets and/or tastes, alternative/suggestions would be GREATLY appreciated. Thank you for your consideration.
Kaila, you said exactly the same thing I think when I see these types of comments. Just do the same thing you do with your own home recipes! Can’t use salt? Use a salt substitute or just omit it! Need gluten-free or vegan?
Do whatever you normally do.
Don’t like an herb or spice, skip it or use one you like. But to take off stars because the recipe doesn’t meet whatever type of restrictions or tastes your culinary path takes is not fair to the author. Do your homework and figure out how to make the necessary adjustments to recipes to tailor them to your own particular situation.
Search for sites and cookbooks that cater to your needs. A lot of tweaking goes into getting a recipe right, to expect the author to also know all the right ingredients to use, not use, or substitute in order to make the recipe meet everyone’s dietary restrictions is expecting too much. Do the same thing Jenn does, make it your own and do some tweaking!
Great recipe, by the way!
She shouldnāt have to cater to your health needs and itās weird to give two stars bc she didnāt. I have the opposite where I need more salt in my diet and because I am an adult I will simply be adding more instead of complaining that the recipe doesnāt cater to me
Came here to say the same! Some of us have an issue with low sodium levels so we need to up our salt intake. As an adult, I know how to add more salt to recipes to fit my own needs. No need to deduct stars from a fantastic recipe just because you are bitter over your own personal health needs.
I made these the first time for dinner because I was craving something Mexican but my husband and children wanted breakfast food. They are now one of the most frequently requested meals in our house. I usually double the recipe and wrap leftovers in parchment then put them in zip locks so everyone can have them for a quick breakfast over the next few days.
This looks great Jen! I am excited to try it. I wonder if you have any recommendations for a breakfast meat for people who are kosher? any suggestions on substitution?
Hi Melissa, I don’t know if they make kosher turkey or chicken sausage but that would work. If not, some readers have commented that they’ve replaced the sausage with either black beans or meatless sausage. I haven’t tried either of those, but I think they would work. Hope that helps!
I have done a ‘spicy’ black bean puree instead. Some actually preferred it.
Fabulous recipe!! Very clear instructions and beautiful photos. Have made this several times, and is always a hit! This is a great meal for anytime of the day. As noted by Jenn, this was inspired by Lake Anne Market and Deli in Reston, VA. The food on their website looks amazingā¦I need to go there the next time Iām in Reston!
Delicious! Used chicken brats.
Jenn, is it best to freeze before or after cooking?
Hi Lin, I’d freeze them after cooking. š
I have an avocado intolerance. Any alternatives youād suggest?
Hi Nicole, You could replace the avocado with 1 cup of corn kernels. I’d love to hear how it turns out if you try it!
A weekly staple in our house! Love love love!
This is quickly going to become a breakfast staple around my house and in my RV when we’re camping with friends! Easy and delicious and you can kick up the heat or tame it down to your liking. I made them without the avocados because, sadly, everyone in my family besides me is allergic. I just put the avocado on the side. Thank you for another great recipe! š
I donāt see instruction for freezing these. Can it be done? Love the idea of having breakfast ready to go for school mornings. If you can give freezing directions that would be great! Thank you Jenn.
Hi Dawn, I havenāt frozen them, but I think you could get away with it (after cooking them). If you freeze them, Iād leave the salsa out and serve it on the side when you reheat them. Enjoy!
The family really loved the recipe. The fresh avocado salsa adds some nice vibrancy to the burrito. Both kids ate and ate well! Thanks for posting.
Best burritos ever š The fresh salsa is just fantastic. Made these in hopes of having leftovers to freeze but they didn’t make it that far. They were so good! Thank you for making my family’s breakfast today delicious!
My son is in a band and he invited me to ride along with his band to their gig. Now this was a 6-hour van trip with 4 smelly guys and all their stuff! I made these burritos to take along and they were so delicious and impressed those smelly guys! Plenty of food that kept them satisfied. I make them whenever I need to feed a crowd.
Made these for brunch with my girlfriends. I made them exactly as written and they were amazing! They were a hit and everyone asked for the recipe.
These breakfast burritos were incredible to eat and easy to make. Thank you for sharing your passion. I’m learning new skills, eating new foods and feeling a little adventurous in these crazy times.
I used this recipe as a loose guide for breakfast with the things I had on hand: leftover taco meat, leftover basmati rice, avocado, tomatoes, cilantro, eggs & shredded mixed cheddar, and random tortillas leftover from other meals. Sounds silly, but I had never understood the final key step to making the perfect burrito: melting it all together and crisping it in the pan. I’ve made quesadillas this way a hundred times but for some reason never thought to do it to a burrito. Even though I didn’t use any seasoning at all, they were excellent with a little added picante sauce and hot sauce. Kids and hubby gobbled them up! I would definitely make this again, both as a template for leftovers, as well as shopping ahead to make it per the recipe, including seasonings. Thanks for sharing this!
My 5 year old said this was the ābest dinner ever!ā š I liked the freshness of the tomato, avocado salsa and the easy assembly. Will be working these into the rotation-thank you!
I have made this many times and it’s always a hit!! Love this recipe and a nice change from the usual toast and egg. Will continue to make them. For egg spices, I use fajita mix.
Made this for dinner tonight and it was fantastic! I didnāt add sausage so I doubled the eggsā¦
Thank you! Itās full of flavor!
Was absolutely delicious. Will make again.
Absolutely love this recipe, and so does my boyfriend! I actually just made this recipe this morning, which would be the 5th time in the last 6 months. š
A weeknight favorite!! The salsa is delicious!!!
This is absolutely delicious, i was looking for more breakfast ideas and this one is great, perfect balance of flavours, and is easy to make.
I did read the make ahead instructions but was curious if by any chance these could be assembled the night before and cooked in the morning? Or cooked the night before and reheat in the morning?
Hi Ashley, I think you could get away with either of those. Enjoy!
This recipe looks amazing! My multigenerational family loves breakfast dishes. However, I am reluctant to try it after looking at the calorie count. Do you have any suggestions for trimming it down? Thx!
Hi Joan, I haven’t tried it with of these tweaks, but you could try cutting back on the cheese and sausage a little. You may also be able to find lower calorie tortillas (just make sure they are the 10-inch ones). Hope that helps at least a bit!
Hi,
Do you have any recommendations on freezing them? Will the avocado freeze well? Thx
I havenāt frozen them, but I think you could get away with it. If you freeze them, Iād leave the salsa out and serve it on the side when you reheat them. Enjoy!
Loved this for a change of pace at dinner!
Made this for my adult kids and they loved it – very clean & light. I’m going to make this again today but put a bit more heat into it. My first batch was doubled, 1 salsa with and 1 without jalapeno. The family only left 1 burrito which was great as a left over. My leftover salsa also lasted several days for a quick burrito snack.
This recipe is amazing. I just made it for my family they loved it. In mine, I added a bit more cheese but that was just how I like it, the proper recipe is also delicious I highly recommend.
I’m sorry, maybe I used a low quality sausage, IDK. But I felt like there was too much going on in this wrap. Maybe I’m not one for breakfast burritos. Clashing flavors…
Incredible! My son made these for our family and we had an amazing meal (we had them for dinner). The salsa is perfect. Definitely will make these again for company or for just us.
I tackled this recipe one morning with my daughter and it turned out SO DELICIOUS!!! Another hit at our house! The salsa took some time, as it requires chopping, but it was well worth it. Need to make breakfast for dinner soon!! Thank you, Jenn!
These are a family favorite! I had never made breakfast burritos before finding this recipe, and these are better than any Iāve had while dining out. Easy and delicious, thank you š
Can this be frozen?
Hi Harry, I havenāt frozen them, but I think you could get away with it. If you freeze them, Iād leave the salsa out and serve it on the side when you reheat them. Enjoy!
These Breakfast Burritos have become a staple weeknight meal in our home. My husband loves them! I often double the Avocado-Tomato Salsa portion as it is so delicious and wonderful to have as a snack or include in other meals. I reduce the salt to Ā¼ tsp and then add more if needed. I have used various types of sausage with success. I appreciated the step by step photos as I had never assembled burritos before!! Thank you Jenn!
I have made these a couple of times for breakfast and they always come out great. I make the salsa ahead of time the night before to save time in the morning. I just add the avocado in the morning so it doesn’t brown overnight and it works out really well! Also, the salsa is great on tortilla chips if you have any leftover.
In addition, I tried using the smaller tortillas with these and they were difficult to tuck and roll so I recommend sticking with the larger tortillas!
Made these breakfast burritos for dinner. Love the method of browning the burritos after assembly. It makes a great presentation. For me however, I didn’t care so much for the avocado salsa IN the burrito as most reviewers do. But that’s okay. Everyone has their differences, which is awesome. I love salsa and I love avocado, just didn’t care so much for it in the burrito.
This breakfast burrito is very good and the best improvement on a breakfast burrito that I have ever found. It’s a few more ingredients than a typical everyday breakfast burrito (which for us is tortilla, eggs, cheese and regular salsa) but the additions, slightly longer prep and process are really worth it. It might be tempting to pass on the fresh avocado salsa, but don’t do it. We have made them with and without the avocado salsa, but the salsa is what really tips this recipe over the line to special and great.
Has anyone ever tried with bacon instead of sausage? We are not sausage fans in my family. Guessing Iād increase eggs by 50% for volume to go with it?
Hi Lisa, I’d increase the eggs by 2. Hope you enjoy!
Such a great morning breakfast and easy enough to make even on a busy weekday! Salsa can be prepared in advance, sausage can be browned and with Jen’s detailed directions/pictures this one is sure to be a family favorite. It is in my house! I’ve tried to change it up based on different ingredients I have on hand, but Jen’s breakfast burritos are BY FAR than any other I’ve attempted. š
I made these on the weekend and they were a huge hit! I used spicy chorizo! I made extra Avocado-Tomato Salsa because we love avocado. Love the addition of cumin in the salsa! Once Upon a Chef is my go-to food blog, every recipe is a winner! Thank you Jenn!
Oh my goodness. These are simply the best breakfast burritos. I wish I had this recipe when all three of my boys were living at home, they would have loved them. I have made them with chorizo as well and they were great.
These burritos were delicious. I had to try them after watching the video, you made it look so easy. They were a little time consuming, but worth it at the end. These are more of a weekend breakfast treat for me than an everyday breakfast staple.
This is a breakfast for dinner staple for our family- including young kids. We like to simplify by having the ingredients as fillers for tacos and adding black beans in place of sausage. Salsa is an absolute must and adds such freshness to it.
So easy! Donāt know why I didnāt think of this before. Itās simply to modify for family members too.
So delicious and filling! Perfect for a big brunch or breakfast for dinner. The avocado salsa would be delicious on its own.
This breakfast burrito is awesome! Itās a bit of work in the morning for a sleepy head. But the sausage can be cooked the night before and all the chopping and cheese shedding as well, making things a lot quicker. A definite keeper!
We love these! The eggs are delicious and toasting the outside makes it perfect. Much better than 99% of the breakfast burritos I’ve had at restaurants (using this recipe I’m working out that last vacation burrito that we still talk about and I’m sure I’ll have it perfected soon thanks to Jenn and this recipe).
What a flavorful and amazing recipe! The whole family loved it! So happy to have finally found your recipe, now my search for a good breakfast burrito is over!