Egg and Sausage Breakfast Burritos Recipe

Filled with mild Italian sausage, veggies, eggs, and cheese, these homemade breakfast burritos are a great freezer-friendly breakfast option.

Course Breakfast

Cuisine Mexican

Keyword sausage breakfast burrito

Prep Time 10

Cook Time 16

Total Time 26

Servings

Calories 645kcal

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

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.