Sausage Egg and Cheese Breakfast Burrito

Even if I want my mornings to be relaxed, they are usually rushed, with kids to be dropped off at school and me going to my studio. With all these, I do not want to skip breakfast, so I rely on making these sausage, egg, and cheese breakfast burritos in advance to have something warm and delicious to just grab and go in the morning. My kids also love these and happily munch on them in the car.

This sausage, egg, and cheese burrito has everything I love in a morning meal: savory meat, fluffy scrambled eggs, crispy bacon, and lots of gooey melted cheese. I usually make a huge batch at the start of every week, wrap them in parchment paper and aluminum foil, and store them in the fridge. They are the ultimate time-saver for my hectic mornings. I alternate between a few flavors: this one with sausage, California chicken, or a classic bacon egg and cheese burrito.

There is no need to skip breakfast anymore when you can grab a breakfast burrito! They are incredibly satisfying, full of flavor and protein, and can be prepared with minimal effort. In the mornings, all I have to do is quickly heat it in the microwave. This recipe is such a time saver without sacrificing flavor. The best part? This is a versatile recipe that you can adapt to your family’s taste preferences and the ingredients you have on hand.

Why you will love this recipe 

• Great on the go: I can make these in less than an hour, make them ahead of time, and heat them up in just a few minutes. It is nice to have a whole breakfast to take on the go. 
• Easy to make: Anyone who can make eggs, sausage, and bacon can make these burritos. They are easy to make, and they taste incredible.
• Full of protein and flavor: This breakfast is packed with protein, so it will keep you full for hours.
• Make extra and keep them in the freezer for breakfasts: It is always lovely to have breakfast or snacks in the freezer if needed. Busy mornings and afternoons always call for them. 

What you will need

• Assembling: I use 10-inch flour tortillas, the traditional burrito size. I do not recommend corn tortillas because the flavor overwhelms the taste of the other ingredients.
• Cheese and veggies: I add cheddar, mozzarella, and tomatoes.
• Eggs: I use large, room-temperature eggs, which I whisk with half and half and cook in butter.
• Bacon: I use eight slices of thick maple bacon, but any kind will work. After cooking, place the bacon on paper towels to drain the grease. 
• Sausages – I love pork sausage for its robust flavor, and I cook it with onion, garlic, paprika, salt, and pepper for extra flavor.

How to make it

Cook the bacon: First, I cook the bacon in a cast-iron skillet over medium heat for about eight minutes until it is crispy. Then, I place it on paper towels to remove the excess fat and grease. 

Brown the sausage: After discarding all but two tablespoons of the bacon grease, I add the sausage to the pan and cook it until it is no longer pink. I drain the excess grease and add the garlic, onion, smoked paprika, salt, and pepper, continuing to cook and stir with a wooden spoon until the sausage is brown. Then, it goes into a plate with paper towels to drain the grease.

Make the eggs: Now, I whisk the eggs with the half-and-half in a medium bowl while the melted butter heats up in the cleaned skillet. When the butter starts to foam, I reduce the heat to medium-low and add the eggs, stirring occasionally with a rubber spatula until soft curds form. Then, I remove them from the heat and season them with salt and pepper to taste.

Assemble the burritos: I warm up the tortillas in the microwave according to the package directions and then assemble the burritos. In the center of each tortilla, I place ¼ of the sausage, ¼ of the eggs, ¼ cup of each cheese, two pieces of bacon, and a tablespoon of tomatoes. The sides are folded in, and then I roll up the tortillas tightly, placing them on a parchment-covered baking sheet. 

Grill and serve: Once finished, I usually grill mine for a couple of minutes to make them a bit crispy and seal the inside. Then, I let them rest for five minutes before serving. 

Expert tip

Undercooking the scrambled eggs

If you are making these ahead of time, I recommend slightly undercooking the scrambled eggs for the perfect texture and flavor. They will continue to cook when you reheat the burrito and will stay soft and fluffy instead of dry. I also recommend wrapping each burrito tightly in parchment paper and then in foil, removing the foil when reheating in the microwave.

More tips to consider:

• Be sure the tortillas are warm before rolling them. Cold tortillas will split. 
• If you are meal-prepping, ensure all ingredients have cooled before rolling the burrito. Otherwise, the tortilla will get soggy.
• To make the burritos crispy on the outside, put them in the broiler for a couple of minutes.
• I like using the 10-inch burrito-sized flour tortilla, but if the recipe is altered, any size can be used. 
• Corn tortillas have a stronger flavor than flour and will give the burritos a different taste. 
• You can make these even faster by preparing the ingredients the night before. Then, wrap them up and put them in a container in the fridge. The following day, reheat them and serve.
• Always drain the sausage, bacon, and other fillings to keep the burritos from being greasy. 
• Do not overstuff the burritos, or they will burst.

Recipe variations and add-ins:

• Different cheese: I sometimes use cotija, feta, or queso fresco cheese instead of (or in addition to) cheddar and mozzarella.
• More veggies: I like to add more veggies, such as bell peppers, mushrooms, green onions, grilled corn, and avocados.
• Condiments: Speaking of avocados, it would be difficult for some people to imagine a breakfast burrito without guacamole. I also like to have salsa, Mexican crema, and sour cream on hand.
• Other meat: I like to use chicken or turkey instead of sausage for these burritos. The lighter flavor tastes incredible.
• Vegetarian burrito: Instead of sausage and bacon, use beans and chopped potatoes for protein, bulk, and flavor. I suggest frying the potatoes for extra flavor and texture.
• Make it spicy: Many people love spicy burritos. Instead of just offering hot sauce, sometimes I add red pepper flakes and chopped jalapeno peppers. 

Serving suggestions:

When I take these on the go, I usually fix a green smoothie for me and a tropical smoothie for the kids. But, if I have time and serve them at home, I make a big breakfast spread. I like to include hash browns and blue cheese dressing on the side.

Another great way to serve these is with crispy garlic potatoes on the side and a light tomato avocado salad. If you are making them for a family brunch, I suggest including something sweet, like this chocolate banana bread, homemade yogurt parfaits, or brioche French toast.

How to store leftovers:

• Refrigerate: Pack sausage, egg, and cheese breakfast burritos in a sealed container and refrigerate them for several days.  
• Freezing: To keep them longer, wrap each burrito tightly in foil and place them ​in a zipper bag in the freezer.
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: To reheat, preheat oven to 350 degrees F for five to seven minutes or unwrap it and microwave for one minute, wrapped in a damp paper towel. 

Frequently asked questions

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