Description
These Breakfast Burritos are a perfect meal prep option for busy mornings. Packed with fluffy scrambled eggs, savory sausage, sautéed vegetables, and melted cheese, wrapped in whole wheat or gluten-free tortillas. Customize with your favorite toppings like salsa, avocado, or beans for a nutritious and satisfying start to your day.
Ingredients
Scale
Protein & Eggs
- 8 large eggs
- 1/2 lb breakfast sausage (or turkey sausage for a leaner option)
Dairy
- 1/2 cup milk (optional, for fluffier eggs)
- 1 cup shredded cheddar cheese (or cheese of your choice)
- 1 tablespoon olive oil (or butter)
Vegetables & Beans
- 1/2 cup diced bell peppers (red, green, or both)
- 1/4 cup diced onions
- Sautéed spinach or mushrooms (quantity to preference)
- Black beans or refried beans (quantity to preference)
- Avocado slices (for topping)
- Fresh cilantro for garnish
Seasonings & Condiments
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon cumin or paprika (optional, for extra flavor)
- Salsa, guacamole, or hot sauce (for serving)
Base
- 8 large flour tortillas (whole wheat or gluten-free if preferred)
Instructions
- Cook the Sausage: Heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Once done, remove from the skillet and set aside. Drain excess grease if necessary.
- Sauté the Veggies: In the same skillet, add a bit of olive oil if needed. Sauté the diced bell peppers and onions until softened, about 3-4 minutes. Set aside with the cooked sausage.
- Scramble the Eggs: In a large bowl, whisk together the eggs, milk (if using), salt, pepper, and any additional seasonings (garlic powder, cumin, paprika). Heat a nonstick skillet over medium-low heat, and add a tablespoon of olive oil or butter. Pour in the egg mixture and cook, stirring gently, until the eggs are scrambled and cooked through, about 4-5 minutes. Be careful not to overcook; eggs should be soft and creamy.
- Assemble the Burritos: Lay out the flour tortillas on a clean surface. Start by adding a scoop of scrambled eggs to the center of each tortilla. Then add a scoop of cooked sausage, sautéed veggies, and a sprinkle of shredded cheese. Add salsa, avocado slices, or any other desired fillings at this point.
- Wrap the Burritos: Fold in the sides of each tortilla and then roll it up from the bottom to top, ensuring the filling stays secure inside. Repeat for remaining tortillas.
- Store the Burritos: To meal prep, wrap each burrito tightly in plastic wrap or foil and store in an airtight container in the fridge for up to 4-5 days. Alternatively, freeze burritos for up to 3 months. If freezing, wrap each burrito individually in plastic wrap then foil and store in a freezer-safe bag.
- Reheat and Serve: To reheat, remove wrapping, wrap the burrito in a damp paper towel, and microwave for 1-2 minutes until heated through. For frozen burritos, microwave 2-3 minutes or heat in the oven at 350°F (175°C) for 20-25 minutes.
Notes
- Using milk in the eggs makes them fluffier but is optional.
- Substitute turkey sausage for a leaner protein option.
- Whole wheat or gluten-free tortillas are suggested for healthier or dietary preferences.
- Sautéed spinach or mushrooms and beans add extra nutrition and flavor.
- To keep burritos from becoming soggy when storing, let fillings cool before assembling.
- Customize with your favorite toppings like salsa, guacamole, or hot sauce.
- Wrap burritos tightly to prevent freezer burn if freezing.
- Reheat properly to ensure even warming without drying out the eggs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
