I love starting my day with a hearty mix of flavors like savory sausage, fluffy eggs, and melted cheddar combined with crisp green bell pepper, onion and juicy tomatoes. As someone who swears by Make Ahead And Freeze Breakfast, every bite feels like a smart, delicious decision waiting to energize my morning.

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I recently tried making these breakfast burritos and I gotta say, they turned out to be an awesome start to my day. I mixed 1 lb of breakfast sausage with 8 large eggs, tossed in a cup of shredded cheddar cheese along with diced green bell pepper, diced onion and a cup of diced tomatoes.

I seasoned it all with salt and pepper before wrapping it up in 4 to 6 flour tortillas. I used a tablespoon of olive oil in the pan to get everything sizzling nicely.

What I really love about these burritos is how versatile they are. They make for easy breakfast ideas to take to work and are perfect for meal prep breakfast ideas on the go.

Plus, they’re great as a make ahead and freeze breakfast since you can heat them up in minutes. If you enjoy packing flavor into every bite, this recipe is a must-try!

Why I Like this Recipe

1. I love how this recipe mixes savory sausage, eggs, cheese, and veggies to give me a hearty start to my day.
2. I really like that i can throw it all together pretty fast and then even freeze extra burritos for busy mornings.
3. Its balance of protein, veggies, and carbs makes me feel like i’m actually eating something nutritious, even if i just want something super satisfying.
4. Plus, i dig that every bite is packed with flavor, and it always feels comforting and homey when i eat it.

Ingredients

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Breakfast sausage is savory protein that gives a hearty, rich flavor while adding some fat.
Eggs are versatile and nutrient-rich, providing excellent protein and helping bind the burrito filling.
Cheddar cheese brings melty creaminess and extra calcium with a tangy finish.
Green bell pepper adds a crisp crunch with vitamin C and fiber for a fresh bite.
Onion offers a sharp, caramelized flavor that deepens the overall taste.
Tomatoes deliver tanginess and moisture, loaded with vitamins and antioxidants.
Flour tortillas work as soft, carb-rich wraps that hold all the delicious fillings.
Olive oil enhances sautéed veggies with heart healthy fats and rich flavor.

Ingredient Quantities

1 lb breakfast sausage

8 large eggs

1 cup shredded cheddar cheese

1 medium green bell pepper, diced

1 medium onion, diced

1 cup diced tomatoes

4 to 6 flour tortillas (depending on size)

1 tbsp olive oil

Salt and pepper to taste

How to Make this

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1. Heat the olive oil in a large skillet over medium-high heat and add the breakfast sausage. Break it up into small pieces and cook until its browned and cooked through.

2. Once the sausage is done, add the diced onion and green bell pepper to the pan. Cook them for about 3-4 minutes until they start to soften.

3. Stir in the diced tomatoes and season with a little salt and pepper; let the mixture cook for another 2 minutes.

4. In a separate bowl, crack the eggs and whisk them with a pinch of salt and pepper until well combined.

5. Pour the eggs into the skillet with the sausage and vegetables. Stir gently and let the eggs scramble until they are just set.

6. Sprinkle the shredded cheddar cheese over the hot mixture so it melts in as you stir everything together.

7. Warm your flour tortillas either in a microwave for about 15-20 seconds or on a dry skillet until they’re soft and easy to roll.

8. Spoon a generous amount of the sausage, egg, and veggie mixture onto the center of each tortilla.

9. Fold in the sides and roll them up tightly into burritos.

10. Serve the burritos hot or let them cool, then wrap them up and freeze for a quick, hearty breakfast later.

Equipment Needed

1. Large skillet
2. Knife and cutting board
3. Medium bowl
4. Whisk or fork for beating eggs
5. Spatula for stirring and folding
6. Microwave or an extra dry skillet to warm tortillas
7. Measuring cups (for tomato and cheese quantities)
8. Measuring spoons (for olive oil and seasonings)

FAQ

Can I use turkey sausage instead of breakfast sausage?

Yes, you can. Just make sure to adjust the seasonings as turkey sausage can be a bit leaner and less salty.

Should I cook the sausage before adding eggs?

Yup, make sure you cook the sausage until its nicely browned and crumbly then drain any extra grease before mixing in the eggs.

Is it possible to add more veggies, like spinach or mushrooms?

Sure thing! Feel free to toss in extra veggies just be carefull not to overcrowd the burrito so it still holds together.

How can I keep the burritos warm if I'm making a big batch?

You can wrap each one in foil and keep them in a low oven or cooler until youre ready to serve, this helps keep them warm and tasty.

Can these breakfast burritos be prepped in advance?

Yep, you can assemble them ahead of time and then just reheat in a microwave or oven when youre ready for a quick breakfast.

Breakfast Burritos Recipe Substitutions and Variations

For the 1 lb breakfast sausage, you can try ground turkey sausage or a plant-based sausage to mix things up
If you dont have 8 large eggs, feel free to use egg whites or even a tofu scramble if you like a vegan option
If you’re out of cheddar cheese you can use pepper jack or Monterey Jack for a different flavor twist
Instead of the green bell pepper, red or yellow bell peppers work great and add a bit more sweetness
If you dont have a medium onion, you could use some shallots for a milder taste

Pro Tips

1. Make sure to preheat your pan real good before you add the sausage so it cooks evenly, and be careful not to get it too hot or you might burn it.
2. When you’re cooking the veggies, don’t overdo it – a little crunch is nice and it gives more texture to the burrito.
3. Whisk your eggs with salt and pepper really well before you add them to the pan, then stir gently so they stay soft and creamy instead of turning rubbery.
4. Warm your tortillas wrapped in a damp cloth in the microwave or on a low heat skillet so they stay soft and pliable, which makes rolling them up way easier.

Breakfast Burritos Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

584

kcal

Equipment: 1. Large skillet
2. Knife and cutting board
3. Medium bowl
4. Whisk or fork for beating eggs
5. Spatula for stirring and folding
6. Microwave or an extra dry skillet to warm tortillas
7. Measuring cups (for tomato and cheese quantities)
8. Measuring spoons (for olive oil and seasonings)

Ingredients

1 lb breakfast sausage
8 large eggs
1 cup shredded cheddar cheese
1 medium green bell pepper, diced
1 medium onion, diced
1 cup diced tomatoes
4 to 6 flour tortillas (depending on size)
1 tbsp olive oil
Salt and pepper to taste

Directions

Heat the olive oil in a large skillet over medium-high heat and add the breakfast sausage. Break it up into small pieces and cook until its browned and cooked through.
Once the sausage is done, add the diced onion and green bell pepper to the pan. Cook them for about 3-4 minutes until they start to soften.
Stir in the diced tomatoes and season with a little salt and pepper; let the mixture cook for another 2 minutes.
In a separate bowl, crack the eggs and whisk them with a pinch of salt and pepper until well combined.
Pour the eggs into the skillet with the sausage and vegetables. Stir gently and let the eggs scramble until they are just set.
Sprinkle the shredded cheddar cheese over the hot mixture so it melts in as you stir everything together.
Warm your flour tortillas either in a microwave for about 15-20 seconds or on a dry skillet until they’re soft and easy to roll.
Spoon a generous amount of the sausage, egg, and veggie mixture onto the center of each tortilla.
Fold in the sides and roll them up tightly into burritos.
Serve the burritos hot or let them cool, then wrap them up and freeze for a quick, hearty breakfast later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.