Breakfast Burritos

Jump to Recipe Print Recipe

Homemade breakfast burritos are one of my favorite easy breakfasts and are so simple to make! Stuff sausage, fluffy scrambled eggs, crispy hash browns, buttery avocado, and gooey cheese into a soft flour tortilla, roll it up, and toast it lightly for a satisfying breakfast that’s simply loaded with flavor. A side of sour cream and salsa always goes well with them, too!

Breakfast burritos are also a great option for quick breakfasts because they freeze so well. I often make a double batch and freeze half. I give you all the tips for how to freeze and reheat them for an easy grab-and-go breakfast! For more Mexican breakfast recipes, try my huevos rancheros, breakfast tacos, or chilaquiles.

Ingredients

Sausage — breakfast sausage of any flavor works great. Remove sausage from the casings if using sausage links.

Hash browns — I use frozen shredded hash browns for convenience; no need to thaw them out!

Eggs — you need 6 eggs for the fluffy scrambled eggs.

Butter — butter adds richness to the scrambled eggs and keeps them from sticking to the pan.

Tortillas — 10-inch to 12-inch burrito-size flour tortillas are the best option. If the tortillas are too small, you won’t be able to fully wrap the tortilla around the filling.

Cheese — I went with cheddar cheese, but you can also use another melty cheese like Monterey Jack, pepper jack, or gouda cheese.

Avocado — avocado adds a buttery component to the breakfast burritos.

Cilantro — fresh cilantro adds a pop of bright color and peppery, pungent flavor.

To serve — you can’t go wrong with sour cream and salsa!

How To Make Breakfast Burritos

Set of two photos showing breakfast sausage cooked in a skillet and removed then frozen shredded hash browns added.

1. Heat a large, nonstick skillet over medium-high heat and add the sausage. Use a wooden spoon to break it up into small pieces while it cooks. Using a slotted spoon, remove the sausage and place it on a plate lined with paper towels. Leave any drippings in the skillet to cook the hash browns in.

2. Add the frozen hash browns to the skillet in an even layer. Cook over medium-high heat for about 2 minutes, without stirring, until they are nicely browned on the bottom. Then, stir and cook until browned all over. Remove the skillet from the heat for now and place the cooked hash browns on a plate.

Set of two photos showing eggs whisked in a bowl then cooked in a skillet.

3. Whisk together the eggs, salt, and pepper in a medium bowl.

4. Add the butter to the skillet and melt it over medium heat. Pour in the egg mixture and scramble. When just cooked through, transfer the scrambled eggs to a plate.

Set of two photos showing filling added to a tortilla and added to a skillet to seal.

5. Wrap the tortillas in a damp paper towel and microwave for 30 seconds until soft. Place them side-by-side on a large work surface. Divide the cooked sausage, hash browns, eggs, cheese, avocado, and cilantro evenly among the tortillas. Fold in the sides of the tortillas over the filling and roll, tucking in the edges as you roll. Place the burritos seam-side down so that they don’t open.

6. To brown the outside of the burritos, heat a nonstick skillet over medium heat. Add the burritos seam-side down. Cook for about 2 minutes, until the bottoms are golden brown. Carefully turn over and cook for another 2 minutes until the other sides are golden brown. Serve the breakfast burritos warm with sour cream and salsa.

A platter with four breakfast burritos with the one in front cut in half. A bowl of salsa in the background.

Assembling And Folding Breakfast Burritos

This recipe makes 4 breakfast burritos. Here’s how to assemble and fold them:

Start by warming the tortillas so they are pliable and do not crack and split when rolled.
Place the warmed tortillas side-by-side on a clean work surface.
Equally divide the sausage, potatoes, scrambled eggs, shredded cheese, cilantro, and avocado among the tortillas in the center of each. Don’t spread the filling out to the edge of the tortillas–you want an inch or two of tortilla around it for folding.
Top with any other fillings you’d like, such as sour cream or hot sauce.
Fold in the sides of the tortilla and then roll the flap that’s closest to you over the filling.
Continue to roll, tucking in the edges as you go. The filling should be enclosed on all sides.

What’s The Best Tortilla To Use?

The best tortillas for this sausage breakfast burrito recipe are no smaller than 10-inch flour tortillas. Large tortillas are necessary as they are strong enough to hold all the filling without falling apart. For bigger burritos, you can use 12-inch or 14-inch tortillas if you find them! Corn tortillas are brittle and will not work for breakfast burritos.

Overhead view of breakfast burritos on a white plater. A bowl of salsa, sour cream, and flowers on the side.

Breakfast Burrito Filling Ideas

The best breakfast burritos are stuffed with the fillings you love! This recipe is very versatile, so switch up the fillings to suit your taste:

Use different cheese: Any gooey cheese you enjoy eating will work in breakfast burritos. Cheddar cheese, Monterey Jack cheese, pepper jack cheese, Colby jack cheese, and gouda cheese are all tasty options.
Meat options: Chorizo, sweet or spicy Italian sausage, crispy bacon, and even chopped-up ham are delicious in breakfast burritos.
Vegetables: Sauté red onions and diced bell pepper to add to the burritos.
Potatoes: If you don’t have hash browns, make a batch of breakfast potatoes instead.
For heat: Add sliced jalapeño, pico de gallo, or your favorite hot sauce.
Vegetarian breakfast burritos: Use vegetarian sausage. Or leave out the sausage altogether and use refried pinto beans or Instant Pot black beans instead.

How To Freeze And Reheat A Breakfast Burrito

For make-ahead breakfast burritos, you can double this recipe and freeze a few or the whole batch!

To freeze: Allow the assembled burritos to cool completely. Wrap each one tightly in plastic wrap and aluminum foil. Place in a freezer bag or freezer-safe container and freeze for up to 3 months.
To reheat from frozen: Remove the plastic wrap and aluminum foil from each frozen burrito. Warp the frozen burrito in a paper towel and microwave it in 45-second increments, flipping it over between each one, until heated through, about 1½ minutes.
To reheat from thawed: Thaw the frozen burrito in the fridge overnight. Remove the foil and plastic wrap, and re-wrap it in foil only. Reheat it in the air fryer at 350°F for 10-12 minutes or in the oven at 375°F for about 20 (up to 30 minutes). Poke the center with a sharp knife or fork to see if the middle is warmed through.

A note on fillings for frozen breakfast burritos: don’t add toppings like avocado, sour cream, or salsa. Avocado does not freeze well, and salsa and sour cream will make the burritos soggy if added to the filling. Instead, serve them on the side once reheated.

Pro Tips For Making This Recipe

Whisk together the eggs, salt, and pepper just before cooking. If the eggs sit with the pepper for a while, they will turn gray.
Warm the tortillas. It’s important to warm the tortillas before assembly so that they do not split when you try to roll them up.
Toast the breakfast burritos, if desired. This is an optional step! I like to toast or brown the burritos in a skillet after assembly, especially if I plan on freezing them. The texture of the toasted tortilla is a nice contrast to the soft filling, and it helps the burrito stay wrapped when eating.

A plate with a breakfast burrito cut in half, one half stacked on top of the other, showing the interior. More burritos in the background and a bowl of salsa.

Frequently Asked Questions

How do you keep breakfast burritos from getting soggy?

To prevent soggy breakfast burritos, don’t fill the tortillas until you are ready to serve them. The hot filling will release steam, which, if trapped in the tortilla, will cause it to become moist and soggy if it sits for too long. It’s also better to serve liquid ingredients on the side instead of adding them to the tortilla. Things like runny salsas can turn a burrito soggy.

Can these be assembled and refrigerated overnight before browning them?

Yes, you can assemble burritos a night in advance and then toast them the next day. If you plan on this, let the hot sausage, hash browns, and eggs cool before assembling the burritos so the tortillas don’t become soggy. I would also leave out the avocado and instead serve it on the side to prevent it from turning brown overnight.

What should I serve with breakfast burritos?

While homemade breakfast burritos are hefty enough to eat by themselves, I love serving them with a side of tangy sour cream and fresh, zesty salsa or guacamole. Refried beans and Mexican rice are great if you need to make this breakfast food even more satiating.

If you love this recipe try these out!

If you’ve tried this breakfast burritos recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!