This sausage breakfast burrito recipe is loaded with scrambled eggs, flavorful pork sausage, melty cheese, and a zesty avocado pico de gallo, making it the perfect combination of savory and spicy.
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How to Make Sausage Burritos Breakfast
Note: The full instructions are provided in the recipe card below.
Combine all the ingredients in a medium bowl. Taste and adjust salt, if needed. Set aside. In a medium bowl, whisk the eggs with garlic powder and paprika. Set aside.
Heat a large nonstick pan over medium-high heat. Add the sausage and garlic and cook, breaking it into bite-sized pieces, until it is browned and cooked through, about 5 minutes.
Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until cooked through. Transfer the eggs to a plate.
How to Assemble Sausage Breakfast Burritos
Warm tortillas in the microwave for 20 to 30 seconds to make them nice and soft. Arrange the tortillas on a work surface. Divide half the cheese among the tortillas, placing it on the upper half of each.
Top each tortilla with a quarter of the sausage and a quarter of the scrambled eggs, followed by ¼ cup of the Pico de Gallo mixture and the remaining cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the Sausage Breakfast Burritos, seam side down, and sear for a few seconds on each side. Serve warm. Enjoy!
📖 Recipe
Easy Sausage Breakfast Burritos
Ingredients
For the Avocado Pico De Gallo:
- 1 large avocado , halved, pitted, peeled, and cut into small cubes
- 4 tomatoes , diced
- 1 small red onion , minced
- 1 jalapeño pepper , unseeded or seeded, diced
- ½ teaspoon kosher salt , to taste
- ¼ teaspoon ground black pepper
- Juice from 2 limes
- 1 small bunch of fresh cilantro , chopped
For the Sausage Breakfast Burritos:
- 6 large eggs
- ¼ teaspoon sweet paprika
- ⅛ teaspoon garlic powder
- ¼ teaspoon Kosher salt
- 796 g ( 7 sausage links) chorizo, Italian Spicy or sweet pork sausage, casing removed, broken into bite-size chunks
- 1 garlic clove , finely minced
- 2 cups (8 oz) shredded Monterey Jack cheese
- 8 (10-in) burrito-size flour tortillas
- Extra Virgen Olive Oil
Instructions
- For the Avocado Pico de Gallo: Place all the ingredients in a medium bowl and mix to combine. Taste and adjust salt, if needed. Set aside.
- In a medium bowl, whisk the eggs with garlic powder and paprika. Set aside. Heat a large nonstick pan over medium-high heat. Add the sausage along with the garlic and cook, breaking it up into bite-sized pieces, until it is browned and cooked through, about 5 minutes.
- Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until cooked through. Transfer the eggs to a plate.
How to Assemble
- Warm tortillas in the microwave for 20 to 30 seconds to make them nice and soft. Arrange the tortillas on a work surface. Divide half the cheese among the tortillas, placing it on the upper half of each. Top each tortilla with a quarter of the sausage, a quarter of the scrambled eggs, followed by ¼ cup of the Pico de Gallo mixture and the remaining cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the Sausage Breakfast Burritos, seam side down, and sear for a few seconds on each side. Serve warm. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.