Homemade Breakfast Burritos Recipe

Two halves of delicious breakfast burritos filled with eggs, sausage, avocado, and vegetables wrapped in a flour tortilla, placed on a light surface.

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