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.
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!
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.
796g( 7 sausage links) chorizo, Italian Spicy or sweet pork sausage, casing removed, broken into bite-size chunks
1garlic clove, finely minced
2cups(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
How to Store & Re-HeatTo store: Sausage Breakfast Burritos, allow them to cool completely before wrapping them tightly in plastic wrap or foil. Place the wrapped burritos in an airtight container or resealable plastic bag and store them in the refrigerator for 3-4 days. To reheat: the burritos, unwrap them from the plastic wrap or foil and place them on a microwave-safe plate. Microwave on high for 1-2 minutes or until heated through. Alternatively, you can reheat the burritos in the oven. Preheat the oven to 350°F (175°C) and wrap the burritos in foil. Bake for 15-20 minutes or until heated through. Add your favorite toppings, and enjoy your hot, delicious Sausage Breakfast Burritos.Make-Ahead
Once you have assembled the burritos, wrap each one tightly in plastic wrap or foil and place them in an airtight container or resealable plastic bag in the refrigerator for 3-4 days. Alternatively, you can freeze the burritos for longer storage. Just wrap each burrito tightly in plastic wrap and foil, then place them in an airtight container or resealable plastic bag and freeze for 2-3 months. To reheat the burritos, unwrap them and microwave on high for 1-2 minutes, or reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
How to Freeze
It is not advisable to freeze. It is best served fresh.
Nutrition
Nutrition Facts
Easy Sausage Breakfast Burritos
Amount per Serving
Calories
605
% Daily Value*
Fat
44
g
68
%
Saturated Fat
17
g
106
%
Trans Fat
0.2
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
18
g
Cholesterol
220
mg
73
%
Sodium
1294
mg
56
%
Potassium
650
mg
19
%
Carbohydrates
21
g
7
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
30
g
60
%
Vitamin A
1086
IU
22
%
Vitamin C
15
mg
18
%
Calcium
296
mg
30
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
