Egg and sausage breakfast burritos are a fantastic high-protein breakfast that can be made in advance and frozen for busy mornings.
High-Protein *and* Freezable? These Breakfast Burritos Are Almost Too Good to Be True
Breakfast is big deal at our house. It might not always be big in portion or production value, but we do make it a point to have something substantial and wholesome in our bellies before we walk out the door (my man), or down the hall (me), to face the day.
This homemade breakfast burrito recipe isn’t so much about a “recipe” per se, but rather a jumping-off point to use up what you have in the refrigerator. Choose flavors that meld together — in this case, our breakfast burritos went in an Italian migration sort of way.
Bonus: these sausage breakfast burritos wound up being super filling, and I had enough ingredients to make a second batch to freeze for later. Who doesn’t love opening a freezer with fully assembled breakfasts that can be reheated in the microwave?!
Heidi’s Tips for Recipe Success
My secret to the best scrambled eggs? Invest in a great non-stick fry pan and add just a smidge of cold water plus a pinch of kosher salt to the eggs, then whisk really well. Milk or half and half (whoa, decadent!) work just fine, too.
Warm the tortillas to keep them from cracking. You’ll want to use flour tortillas for easy folding, and I like to nuke them for about 15 seconds in the microwave to make them even more pliable.
Toast in a skillet to seal the edges. This is especially important if you plan on freezing your breakfast burritos! Place them seam-side down in a dry skillet to crisp up the tortilla and seal it shut.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Eggs — I used 5 eggs to make two large breakfast burritos, but you can scale this recipe up or down depending on how many you want to make, and how large.
- Sausage — I had a link of mild Italian sausage to use up, so I removed the casing and crumbled it into my skillet. Any sausage will work, just pick something that can be crumbled for easy rolling.
- Vegetables — Use whatever you’ve got lying around. I made mine with cherry tomatoes, a green onion, mushrooms, and fresh spinach, but the world’s your oyster here.
- Cheese — Pick something that melts well, like Monterrey Jack, cheddar, or Provolone.
- Flour tortillas — Are less prone to cracking than corn tortillas, and will hold all of the egg and sausage filling without issue.
How to Assemble the Egg and Sausage Breakfast Burritos
- Whisk the eggs and brown the Italian sausage. As the sausage cooks, crumble it into bite-sized pieces with your spatula.
- Add the veggies. I like to sauté the vegetables until the tomatoes begin to blister and burst and the mushrooms turn golden. Reserve the spinach until last since it wilts down very quickly.
- Scramble the eggs. You can either do this in a separate skillet, or transfer the sausage mixture to a plate and reuse the same one.
- Finish the filling. Once the eggs are mostly cooked, fold in the sausage mixture and a handful of shredded cheese.
- Roll up your burritos, then toast to seal. The trick here is to not overfill your breakfast burritos. A ½ cup(ish) of the filling is all the flour tortillas can take.
Heidi’s Tip: I love topping my burrito with a dose of Cholula or Tabasco, but salsa is great too. My husband, on the other hand… He’s ketchup all the way. 🙄 Ew. My masterpiece. Ruined.
Want to Freeze These for Meal Prep? Here’s How
After assembling the burritos and toasting them in the skillet, let them cool completely. If you seal the burritos into a freezer bag while they’re still warm, condensation will form and you’ll wind up with a severe case of freezer burn.
Once cooled, wrap them up in parchment paper before sealing in a freezer bag or freezer container.
To reheat from frozen, “defrost” for 5 minutes in the microwave and then nuke it properly for a minute or two, or until hot.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Egg and Sausage Breakfast Burritos Recipe
Ingredients
- 5 large eggs
- ½ teaspoon kosher salt
- 4 ounces mild Italian sausage, or 1 large link, casing removed
- 10-12 cherry tomatoes
- 4 brown mushrooms, sliced
- 1 green onion, chopped
- 1 cup fresh spinach
- 4 slices melty white cheese, like Monterey Jack or provolone torn into chunks or shredded
- 2 6-inch flour tortillas
Instructions
- Prepare the eggs. Whisk 5 eggs in a small bowl. Add 1 tablespoon cold water and a pinch of kosher salt, whisk again, and set aside.
- Cook the burrito fillings. Heat a large non-stick fry pan over medium-high heat. Cook 4 ounces mild Italian sausage, breaking it into chunks, until browned. Add 10-12 cherry tomatoes, 4 brown mushrooms, sliced, and 1 chopped green onion. Cook until the tomatoes begin to blister and the mushrooms lightly brown. Add the spinach and cook until it wilts. Transfer the mixture to a bowl.
- Cook the eggs. Use a paper towel to wipe the skillet clean, then spray with non-stick cooking spray, and bring to medium heat. Add the whisked eggs and cook undisturbed until they begin to solidify and bubble and the edges. Gently stir and fold the eggs until mostly cooked. Fold the sausage mixture into the eggs then add the shredded cheese, gently stirring until the cheese melts.
- Fill the burritos. Heat the flour tortillas in the microwave on HIGH for 15 seconds. Fill each tortilla with a scoop of the egg mixture, fold into a burrito. Add the tortilla back to the skillet, seam side down, and toast on all sides. Serve with hot sauce or salsa.
Nutrition
What to Serve with Your Breakfast Burrito
Swaps and Substitutions
- Replace the sausage with cooked and crumbled bacon or leftover ham.
- Use breakfast potatoes or cooked hash browns instead of the mixed vegetables.
- Pair feta, spinach, and red onion with the eggs to make a Greek-inspired breakfast burrito.
- Keep it meat-free by using canned beans.
- Swap the cherry tomatoes for sun-dried tomatoes packed in oil.
- … the possibilities are endless!
More Make-Ahead Egg Breakfast Recipes
- Crustless Quiche
- Egg Muffins
- Roasted Tomato and Zucchini Frittata
- Mediterranean Egg Bites
- Sausage Breakfast Casserole
- Homemade Egg McMuffin
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, and Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Tammy
I’ll definitely be trying this one! I always have a problem sealing my burritos. Thanks!
I hope this one helps!
Roger
Wow !
very nice decoration, party view and delicious.
pay to write research paper
That is just perfect breakfast to get full energy and moreover it is really tasty. So I would definitely suggest it.
Eileen
Breakfast burritos are my favorite! You have to love a meal that can take just about any leftovers you find in the fridge and make them into a delicious mess. :) That sweet potato hash burrito sounds really good too!
Angela @ Eat Spin Run Repeat
I’m drooling over all of these! Eggs, salsa, and mushrooms are my favourite burrito fillings, but I’m not picky about my veggies – the more, the better!