Breakfast Burritos
Hearty, satisfying, and easy to customize, these Breakfast Burritos are packed with fluffy scrambled eggs, melted cheese, savory sausage or crispy bacon, and fresh vegetables. Wrapped in warm flour tortillas and lightly toasted until golden, they’re perfect for a quick breakfast, weekend brunch, or meal prep.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 burritos
Ingredients
- 4 large flour tortillas
- 6 large eggs
- 1/4 cup milk
- Salt and black pepper, to taste
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 4 breakfast sausage links or 6 slices of bacon, cooked and chopped
- 1/2 cup diced bell peppers (any color)
- 1/4 cup diced onion
- 1/2 cup cooked potatoes or hash browns (optional)
- 2 tablespoons butter or cooking oil
- Salsa, avocado, or sour cream, for serving
Instructions
- Cook the vegetables. Melt the butter or heat the oil in a skillet over medium heat. Add the diced onion and bell peppers and sauté for 4–5 minutes, until softened. If using cooked potatoes or hash browns, add them and stir until heated through.
- Prepare the eggs. In a medium bowl, whisk together the eggs, milk, salt, and black pepper.
- Scramble the eggs. Pour the egg mixture into the skillet with the vegetables. Cook over medium-low heat, stirring gently, until the eggs are fully set but still soft. Remove the skillet from the heat.
- Warm the tortillas. Heat the tortillas in a dry skillet or microwave for a few seconds until warm and pliable. This will make them easier to roll without tearing.
- Assemble the burritos. Divide the scrambled eggs and vegetables evenly among the four tortillas. Add the cooked sausage or bacon and sprinkle with shredded cheese.
- Roll the burritos. Fold the sides of each tortilla inward, then fold the bottom over the filling and roll tightly until sealed.
- Toast the burritos (optional). Heat a clean skillet over medium heat. Place each burrito seam-side down and cook for 1–2 minutes per side, until lightly golden and crispy.
- Serve. Serve warm with salsa, avocado, or sour cream on the side.
Tips and Variations
- Add more vegetables: Black beans, spinach, mushrooms, or diced tomatoes make delicious additions.
- Make them spicy: Add chopped jalapeños, hot sauce, or a pinch of chili powder.
- Change the protein: Use cooked breakfast sausage, bacon, or another fully cooked protein you enjoy.
- Make them extra cheesy: Sprinkle a little extra cheese over the warm eggs before rolling.
- Avoid overfilling: Too much filling can make the tortillas difficult to fold and seal.
- For meal prep: Prepare the filling ahead of time and assemble the burritos when ready to eat, or make a batch for the freezer.
Storage and Freezing
Refrigerator: Let the burritos cool slightly, then refrigerate in an airtight container within 2 hours. Use within 3–4 days.
Freezer: Allow the filling to cool before assembling the burritos. Wrap each burrito tightly in foil or freezer-safe wrap, then place in a freezer-safe bag or container. Freeze for up to 2–3 months for best quality.
Reheating: Thaw frozen burritos in the refrigerator overnight when possible. Remove any foil before microwaving and heat until hot throughout. For a crispier tortilla, finish in a skillet or oven. If reheating from frozen, allow extra time and check that the center is thoroughly heated.
Enjoy!
