There’s something satisfying about a hearty, homemade breakfast that sets the tone for your entire day, and these Breakfast Burritos fit the bill perfectly. Packed with seasoned sausage, creamy guacamole, fluffy scrambled eggs, and melty cheese, they’re a go-to for mornings when you need something filling and easy to make. You can customize them to fit your cravings or make them ahead for grab-and-go convenience.

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I love making these breakfast burritos because they’re quick and versatile, taking about 30 minutes to put together. They’re perfect for weekend brunch with friends or as a make-ahead breakfast for busy mornings. Whether it’s a relaxed morning or a day that starts early, these burritos have a way of making breakfast something to look forward to.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A delightful spread of assorted ingredients for breakfast burritos—eggs, cheese, butter, avocado, sausage with taco seasoning, sour cream, salsa, tomatoes, green onion, onion, cilantro—all ready to be wrapped in soft burrito wrappers for a flavorful morning feast. — Breakfast Burritos Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Breakfast Burritos with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

These breakfast burritos come together quickly and easily if you follow my simple steps.

Cook the Breakfast Sausage

Heat a skillet over medium-high and toss in the breakfast sausage. Cook it until it’s browned and no longer pink, stirring occasionally to break it apart.

Ground meat sizzles in a black skillet, surrounded by small bowls of vibrant green sauce and chopped red onions, ready to be wrapped into breakfast burritos. — Heat a skillet and add the breakfast sausage.

Ground meat sizzles in a black skillet on a white surface, with a bowl of chopped onions and a small bowl of green sauce beside it, ready to transform into flavorful breakfast burritos. — Cook until browned.

Sprinkle in the taco seasoning and adjust with salt and pepper as needed. Set the sausage aside for later.

Scramble the Eggs

Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.

A bowl with cracked eggs and pepper sits ready for breakfast burritos, surrounded by cilantro, diced onions, grated cheese, and green sauce on a light surface. — Place the eggs in a bowl and add salt and pepper.

Hand whisking eggs in a bowl with a fork, surrounded by a bowl of green sauce, grated cheese, chopped onions, and whole eggs—perfect ingredients for crafting delectable breakfast burritos. — Whisk until well combined.

A frying pan with scrambled eggs, perfect for breakfast burritos, surrounded by bowls of grated cheese, chopped red onions, and green sauce. — Cook the eggs until soft and fluffy.

Melt butter in a skillet over low heat, pour in the eggs, and gently stir with a rubber spatula. Cook slowly, stirring to create soft, fluffy curds.

Take them off the heat just before they’re fully set—they’ll continue cooking from residual heat.

Prepare the Guacamole

In a bowl, mash the avocado with a fork until smooth but still slightly chunky. Mix in the chopped tomatoes, red onion, and cilantro.

A bowl of guacamole ingredients—avocado, diced tomatoes, red onion, and cilantro—awaits with a spoon. Perfect for topping breakfast burritos. In the background are small bowls of green sauce and shredded cheese, ready to complement any morning feast. — Mash the avocado in a bowl and add the tomatoes, onion, and cilantro.

A bowl of guacamole with diced tomatoes, onions, and cilantro, perfect for topping your breakfast burritos. A spoon lies ready alongside a small bowl of green sauce and shredded cheese in the background. — Season with salt and pepper then mix until just combined.

Season with salt and pepper, and give it one last mix until everything is combined.

Assemble the Burritos

Warm up your tortillas briefly in the microwave or on a skillet so they’re easier to fold.

A breakfast burrito delight featuring a tortilla topped with seasoned meat, guacamole, and beans, next to bowls of green sauce and shredded cheese. — Start a layer with a generous spread of guacamole and sausage.

A breakfast burrito delight: a tortilla topped with scrambled eggs, diced vegetables, and savory meat on a plate. Nearby, small bowls of green sauce and grated cheese await to elevate this morning feast. — Add the scrambled eggs.

A flour tortilla brimming with cheese, scrambled eggs, sausage, and vegetables forms the perfect breakfast burrito, complemented by bowls of green sauce and shredded cheese. — Add a ¼ cup of shredded cheese.

Start layering with a generous spread of guacamole, followed by the cooked sausage, scrambled eggs, and a ¼ cup of shredded cheese.

Fold the Burritos

Fold the bottom edge of the tortilla up over the fillings, covering them about halfway. Next, fold in the sides to overlap the fillings, then roll the tortilla up tightly to secure everything inside.

Hands folding a breakfast burrito filled with cheese, meat, and vegetables on a plate. Nearby are bowls with green sauce and shredded cheese. — Fold the bottom edge of the tortilla up over the fillings.

A hand folds a breakfast burrito with scrambled eggs, cheese, and bacon on a beige plate, accompanied by small bowls of grated cheese and green sauce. — Fold in the sides to overlap the fillings.

Hands expertly wrapping a breakfast burrito on a beige plate, surrounded by bowls of tangy green sauce and fluffy grated cheese. — Roll the tortilla up tightly to secure everything inside.

Brown the Burritos

Lightly oil a skillet and place the burritos seam-side down over medium heat. Let them brown for a couple of minutes on each side until they’re crispy and golden.

Two breakfast burritos sizzle in a black skillet, one slightly browned with distinct grill marks. A small bowl of green sauce is partially visible at the edge, ready to add a burst of flavor to your morning meal. — Brown the burritos over medium heat.

A hand is slicing a breakfast burrito wrapped in parchment paper on a wooden cutting board. — Wrap in paper and cut in half for easy handling.

This step adds a satisfying crunch and keeps the burritos from unraveling.

Serve the Burritos

Once the burritos are browned and crispy, serve them wrapped in paper for easy handling.

Pair with sides of salsa, sour cream, and green onions to add extra flavor and a touch of freshness.

A tray of breakfast burritos, neatly arranged and brimming with eggs, beans, vegetables, and herbs. A small bowl of white sauce and a green sauce sit invitingly beside the vibrant display. — Pair with sides of salsa, sour cream, and green onions to serve.

Recipe Notes and Expert Tips

Here are my top tips for making sure your breakfast burritos are a hit:

Warm Tortillas First: Warming the tortillas makes them more flexible and less likely to tear when folding.
Soft Scrambled Eggs: Keep the heat low when cooking the eggs to get that perfect fluffy texture. High heat can make the eggs rubbery, so patience is key.
Customize Fillings: Feel free to add extras like cooked hash browns, black beans, or sauteed bell peppers.
Seal Securely: Roll your burritos tightly and tuck the edges well to keep all that goodness inside. A secure roll prevents spills and keeps your burrito intact while eating.
Preheat the Skillet: Make sure your skillet is hot before browning the burritos to achieve a crispy, golden exterior.
Serve Right Away: The cheese is perfectly melted and the burrito is at its best when served fresh.
Make-Ahead Tip: Assemble the burritos in advance, refrigerate, and brown them when you’re ready to eat.

How to Store Leftover Breakfast Burritos

Store leftover burritos in an airtight container in the fridge for up to 3 days.

If you’d like to keep them longer, wrap each burrito individually in foil or plastic wrap and freeze for up to 3 months. Reheat them in the oven or a skillet for best results.

What to Serve With Breakfast Burritos

Serve your breakfast burritos with simple sides like a fresh fruit salad, crispy roasted potatoes, or a green salad. Salsa, sour cream, and sliced green onions make perfect toppings for added flavor and texture.

A close-up of two breakfast burrito halves filled with scrambled eggs, ripe avocado, juicy tomato, and savory sausage. These delicious breakfast burritos are neatly wrapped in paper on a light surface. — Breakfast Burritos. Photo Credit: Hungry Cooks Kitchen

More Easy Mexican Recipes for You to Try at Home

I have some more great Mexican recipes for you to try.

Homemade Breakfast Burritos Recipe

These Breakfast Burritos are hearty, customizable, and perfect for kickstarting your day. Filled with seasoned sausage, guacamole, eggs, and cheese, they’re a simple and filling choice. Prep them ahead for easy grab-and-go mornings or customize to suit everyone’s taste. Whether it’s breakfast, brunch, or a gameday snack, these burritos are a crowd-pleaser.

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 893kcal

Author: Mandy Applegate

Ingredients

1 pound breakfast sausage
1 tablespoon taco seasoning
Salt and pepper
4 eggs
1 tablespoon butter
1 hass avocado
2 fresh tomatoes chopped
¼ cup red onion chopped
2 tablespoons cilantro leaves chopped
2 cups Monterrey cheese shredded
4 burrito wrappers wheat tortilla wrappers

To serve:

Salsa
Green onion
Sour cream

US Customary – Metric

Instructions

Heat a skillet over medium-high heat and add the breakfast sausage. Break it apart with a spatula and cook until browned and no longer pink. Stir in the taco seasoning, then season with salt and pepper as needed. Set the sausage aside.
1 tablespoon taco seasoning, Salt and pepper, 1 pound breakfast sausage
Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until smooth. Heat a skillet over low heat and add the butter. Pour in the eggs and stir gently with a rubber spatula until soft curds form and the eggs are set. Remove from heat.
4 eggs, 1 tablespoon butter
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until smooth but still a little chunky. Mix in the chopped tomatoes, red onion, and cilantro, and season with salt and pepper. Stir until well combined.
1 hass avocado, 2 fresh tomatoes, ¼ cup red onion, 2 tablespoons cilantro leaves
Warm each tortilla briefly in the microwave or on a skillet to make it easier to fold. Spread a layer of guacamole on each tortilla, then add the cooked sausage, scrambled eggs, and ¼ cup of shredded cheese.
2 cups Monterrey cheese, 4 burrito wrappers
Fold the bottom part of the tortilla up over the fillings, covering them about halfway. Fold the left and right sides of the tortilla inwards toward the center, tucking them over the fillings. Lastly, fold the top side, tucking it as much as possible to keep the fillings inside.
Lightly oil a skillet and place the burritos seam-side down. Cook over medium heat for about 1-2 minutes on each side until golden brown and crispy.
Serve the burritos with salsa, sour cream, and chopped green onions on the side for added flavor.
Salsa, Green onion, Sour cream

Notes

Warm Tortillas First: Warming the tortillas makes them more flexible and less likely to tear when folding.
Soft Scrambled Eggs: Keep the heat low when cooking the eggs to get that perfect fluffy texture. High heat can make the eggs rubbery, so patience is key.
Customize Fillings: Feel free to add extras like cooked hash browns, black beans, or sauteed bell peppers.
Seal Securely: Roll your burritos tightly and tuck the edges well to keep all that goodness inside. A secure roll prevents spills and keeps your burrito intact while eating.
Preheat the Skillet: Make sure your skillet is hot before browning the burritos to achieve a crispy, golden exterior.
Serve Right Away: The cheese is perfectly melted and the burrito is at its best when served fresh.
Make-Ahead Tip: Assemble the burritos in advance, refrigerate, and brown them when you’re ready to eat.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Homemade Breakfast Burritos Recipe

Ingredients You’ll Need