Packed with spicy sausage, fluffy scrambled eggs with a hint of smokiness and melty shredded cheese. These breakfast burritos hit the spot morning, noon, or night! We can’t resist a loaded breakfast burrito, all warm and crispy from the oven. This hearty breakfast burrito recipe is guaranteed to hit the spot. Each burrito is stuffed with savory scrambled eggs, flavorful breakfast sausage, crisp veggies, and sharp cheddar cheese. They’re packed with protein and bursting with flavor. You can enjoy them straight away, but I love popping them in the oven first—just long enough to crisp up the tortillas and melt the cheese to gooey perfection.
What You Need
Olive Oil: Used for sautéing the veggies until tender and flavorful.
Vegetables: This is your chance to get creative! Use your favorite mix or whatever’s hanging out in the fridge. I went with red onion, bell pepper, and mushrooms for a colorful, tasty combo.
Breakfast Sausage: A major flavor booster in these burritos. Can’t find breakfast sausage? No worries—Italian sausage is a great swap. Just remove it from the casing before cooking.
Eggs, Salt & Butter: For creamy, delicious scrambled eggs. A pinch of salt brings out their flavor, and scrambling them in butter makes them extra rich.
Tortillas: Go for large, burrito-size tortillas so you have plenty of room for all that tasty filling and can wrap them up without any mess.
Cheese: Melty cheese is non-negotiable! Sharp cheddar is a favorite, but Monterey Jack or spicy pepper jack are great alternatives if you’re craving something different.
Ingredients
- 1 tablespoon olive oil
- 2 cups chopped vegetables, like red onion, bell pepper, mushrooms or broccoli
- 1 pound breakfast sausage or Italian sausage
- 8 eggs
- 2 pinches salt, to taste
- 2 teaspoons unsalted butter
- 8 burrito size tortillas
- 2 cups shredded cheddar cheese, or Monterey jack or pepper jack
Steps
Preheat the oven to 375°F if you’re baking the burritos right away. (Skip this step if you’re freezing them for later.)
Cook the veggies: Heat olive oil in a skillet over medium heat. Sauté the vegetables until soft, about 4 minutes, then transfer to a bowl.
Cook the sausage: Add sausage to the same pan and cook until browned, breaking it up as it cooks. Add to the bowl with the veggies.
Scramble the eggs: Whisk the eggs with salt in a bowl. Wipe out the skillet, melt butter over medium heat, then pour in the eggs. Let cook for 30 seconds, then gently stir and fold until just set. Add eggs to the veggie and sausage mixture and stir to combine.
Assemble the burritos: Place about 1/8 of the filling onto each tortilla, slightly off-center. Top with 1/4 cup shredded cheese and roll up tightly.
Serve, bake, or freeze: Eat the burritos as is, bake for 5–10 minutes to crisp them and melt the cheese, or freeze for later.
This recipe yields 8 burritos, and I highly recommend making the full batch—even if you’re only cooking for one or two.
