Breakfast Burritos
This post may contain affiliate links. Read my full disclosure policy.
Filled with spicy sausage, smoky scrambled eggs, shredded cheese, and a bright, fresh avocado-tomato salsa, these bodega-style breakfast burritos are delish any time of day!
These breakfast burritos are one of my kids’ 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 there’s 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 jalapeño pepper (my kids actually prefer the burritos with no salsa at all).
“No lie, best burrito in the world!”
What You’ll Need To Make Breakfast Burritos
How To Make Breakfast Burritos
Step 1: Prep the avocado for the salsa. Halve and pit the avocado, then cut a grid in the flesh. Use a spoon to scoop out the diced pieces.
Step 2: Mix the salsa. Add the diced tomatoes, shallot, garlic, jalapeño pepper, fresh lime juice, salt, cumin, and cilantro. Mix to combine and set aside.
Step 3: Beat the eggs with seasoning. Crack the eggs in a medium bowl and add the smoked paprika and salt. Whisk to combine and set the mixture aside.
Step 4: Cook the sausage. Heat a large nonstick pan over medium-high heat, and add the sausage. Cook until browned, about 5 minutes, then use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pan.
Step 5: Scramble the eggs. Reduce the heat to low and add the eggs to the fat in the pan. Cook, stirring frequently, until just cooked through, then transfer the eggs to a plate.
Step 6: Assemble the burritos. Spoon about 1/4 cup of the avocado-salsa on each tortilla.
Top with a quarter of the sausage, a quarter of the eggs, and about 1/3 cup of the 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.
Step 7: Brown in a skillet. 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!
Video Tutorial
You Might Also Like
Breakfast Burritos
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 jalapeño 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-inch) 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 (60 ml) 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.
Notes
Nutrition Information
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This was delicious! It’s 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 😋. 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 🙂
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 Jenn’s other recipes, this one doesn’t 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.