This sausage breakfast burrito recipe is perfect if you often find yourself wishing you had something warm to eat that didn’t take a long time to prepare. You can make this recipe fresh in the morning for a group of people or make it ahead of time and freeze the burritos as part of a meal-prep plan. The filling is very easy to customize, freezes very well and is filling. These burritos are satisfying and are a great way to start off your day.
Sausage Breakfast Burrito Ingredients
- Bulk pork sausage: Pork sausage has a lot of flavor, and the fat serves as drippings for sauteing the vegetables.
- Onion: Onion adds a wonderful savory flavor that blends well with the sausage.
- Green pepper and canned mushroom stems and pieces: Sauteing these vegetables softens them but also gives them a deeper flavor.
- Butter: This helps make the eggs a little fluffier when you scramble them.
- Large eggs: The eggs are a softer filling than the vegetables or sausage, providing some nice contrast.
- Flour tortillas (8-inch diameter): You won’t need the large “burrito-size” tortillas for this recipe; the smaller 8-inch ones will work well.
- Shredded cheddar cheese: The cheese offers more flavor and texture, and it helps hold a lot of the fillings in place once it’s melted.
- Salsa: This is an optional topping if you want to add something tomato-based.
Directions
Step 1: Cook most of the fillings
Brown the sausage in a large skillet. Drain most of the drippings out of the pan and leave 2 tablespoons of drippings in there, along with the sausage. Add the onion, green pepper and mushrooms and saute them in the drippings until they’re tender.
Step 2: Scramble the eggs
Melt the butter in a second skillet over medium-high heat. Add the eggs and scramble them until they’re set.
Step 3: Assemble the burrito
Spread all the tortillas out and divide the sausage-vegetable mixture between them. Divide the eggs and the shredded cheese between all eight tortillas, too. Fold the bottom edge of a tortilla up and over the filling, and roll up the tortilla. Repeat with the other tortillas. Serve these with salsa if desired.
Sausage Breakfast Burrito Variations
- Add jalapenos: Sprinkle some chopped jalapeno peppers in the burrito before rolling it up or scramble them with the eggs. Remember to wear gloves when chopping the peppers and remove all the seeds if you don’t want the burrito to be too spicy.
- Change up the cheese: While this recipe calls for cheddar cheese, you can substitute just about any shreddable and meltable cheese that you’d use in dishes like quesadillas. Asadero or any of the “Mexican-style” blends you find at the supermarket would pair well with this breakfast sausage burrito.
- Make it vegetarian: Substitute vegan sausage or use beans in place of the sausage. Use tortillas that have no lard to make this recipe vegetarian.
- Cook the eggs in the sausage drippings: Instead of cooking the eggs in butter, cook them in the remaining drippings after you’re done cooking the vegetables.
How to Store Sausage Breakfast Burritos
If you can’t finish everything, store the remaining food in the refrigerator for up to three days. Wrap each burrito in plastic wrap and then foil. Store them in an airtight container.
Can you freeze this sausage breakfast burrito recipe?
You can make a bunch of these and freeze them for up to three months. Cook and assemble the burritos as directed. Do not add the salsa. Once the filling has cooled, wrap each tightly in foil. Store the foil packets in a freezer bag.
Sausage Breakfast Burrito Tips
Can you leave out the mushrooms?
Yes, you can leave out the mushrooms. The recipe is highly customizable! What you need to remember regarding substitutions is that if you plan to store these in the freezer, make sure the filling is not very wet. Don’t use tomatoes in place of the mushrooms, for example, as they’ll turn mushy when you defrost and reheat a burrito.
How do you wrap a burrito like the ones you get in restaurants?
This recipe has you roll up the burrito while leaving the ends open. If you want to roll up a burrito with closed ends, you first need to warm the tortillas. This makes them more pliable and less likely to break open when you bend them. Wrap a stack of tortillas in foil and warm them up in the oven for a few minutes (maybe 10 to 15) at 300°F to 350°. You can also place a few tortillas on a microwave-safe plate and cover them with a damp, microwave-safe paper towel. Microwave on high for no more than 30 seconds. Check the tortillas and if they’re not warm microwave them for another 30 seconds until warm. When wrapping, place the filling in a log shape a couple of inches from one edge of a tortilla, leaving 1 inch or so of uncovered tortilla on either side. Fold both sides over the filling and then fold the bottom edge up and over the filling. Keep rolling it up slowly, shaping the filling under the tortilla as needed.
Can you use fully cooked sausages instead of the uncooked bulk pork sausage?
Yes, you can use any breakfast sausage, including homemade sausage. The flavor of the burrito will change but still be tasty. Even if the sausage is fully cooked when you buy it, slice it up and sear it to produce some drippings for the vegetables. Note that the brand of sausage and the type of meat you use affect how much fat renders out; some don’t release much at all.
