Breakfast Burrito with Sausage, Egg, and Cheese

Start your day with a burst of flavor and sustained energy with this classic Breakfast Burrito with Sausage, Egg, and Cheese! This isn’t just a meal; it’s a convenient, customizable, and utterly delicious handheld breakfast that packs all your morning favorites into one warm, toasty package. Featuring savory breakfast sausage, fluffy scrambled eggs, melty cheddar cheese, and tender sautéed onions, all wrapped snugly in a soft flour tortilla, it’s the perfect solution for busy mornings or a lazy weekend brunch. Easy to make, incredibly satisfying, and endlessly adaptable with your favorite additions, this breakfast burrito is guaranteed to become a household favorite.

Ingredients:

For the Filling:

• 4 large eggs, lightly beaten
• 4 breakfast beef or chicken sausages (or pork sausages), pre-cooked if links, sliced into rounds, or crumbled if ground
• 1 cup shredded cheddar cheese (or a Mexican blend)
• 2 small onions, finely chopped
• Salt and freshly ground black pepper, to taste

For Assembly:

• 4 large flour tortillas (burrito-size)
• 3 tablespoons olive oil (or your preferred cooking oil)

Optional Toppings & Additions:

• Diced fresh tomatoes
• Sliced or mashed avocado (or guacamole)
• Hot sauce (e.g., sriracha, Tapatio, Cholula)
• Salsa
• Sour cream or Greek yogurt
• Chopped fresh cilantro
• Cooked hash browns or breakfast potatoes

Step-by-Step Instructions:

1. Sauté the Onions:
   • Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
   • Add the finely chopped onions and sauté, stirring occasionally, for 3-5 minutes, until they are soft, translucent, and fragrant. Remove the onions from the skillet and set aside.
2. Cook the Sausage:
   • Add another 1 tablespoon of olive oil to the same skillet (no need to clean). Increase the heat slightly to medium-high.
   • Add the sliced (or crumbled) breakfast sausages and cook for 5-7 minutes, breaking up any large pieces if crumbled, until they are nicely browned and cooked through.
   • Once cooked, remove the sausage from the skillet and set aside with the onions.
3. Scramble the Eggs:
   • Add the final 1 tablespoon of olive oil to the skillet. Reduce the heat to medium-low.
   • Pour in the lightly beaten eggs. Let them sit undisturbed for about 30 seconds to begin setting, then gently push the cooked portions from the edges to the center, allowing the uncooked egg to flow underneath.
   • Continue scrambling until the eggs are just set but still moist. Season with salt and pepper to taste.
   • Return the cooked sausage and sautéed onions to the skillet with the eggs. Stir to combine the egg, sausage, and onion mixture. Remove from heat.
4. Warm the Tortillas:
   • While the eggs are scrambling, warm the flour tortillas to make them pliable and easy to roll. You can do this in a dry skillet over medium-low heat for about 20-30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the Burritos:
   • Lay a warm flour tortilla flat on a clean surface.
   • Spoon about ¼ of the egg and sausage mixture onto the center of the tortilla, leaving space around the edges for folding.
   • Top the mixture with about ¼ cup of shredded cheddar cheese. The warmth of the filling will help it melt.
   • Now is the time to add any optional toppings you desire, such as diced tomatoes, avocado slices, hot sauce, salsa, or a dollop of sour cream.
6. Fold and Roll:
   • To roll the burrito: Fold the two opposite sides of the tortilla inwards over the filling.
   • Then, fold the bottom edge of the tortilla up and over the filling.
   • Tuck it in tightly and continue to roll upwards, creating a snug burrito. Repeat with the remaining tortillas.
7. Toast for a Crisp Finish (Optional, but Recommended):
   • For an extra golden-brown and slightly crispy exterior, heat a clean, dry skillet over medium heat.
   • Place the assembled burritos seam-side down in the hot skillet. Cook for 1-2 minutes per side, or until lightly golden and crisp. This also helps seal the burrito.
8. Serve and Enjoy:
   • Serve the hot Breakfast Burritos immediately. Enjoy plain, or with extra hot sauce, salsa, or sour cream on the side.

Tips, Variations, and Storage:

• Make Ahead & Freeze: These burritos are fantastic for meal prep! After assembly, wrap each burrito tightly in parchment paper, then in foil. Freeze for up to 1-2 months. To reheat, remove foil, wrap in a damp paper towel, and microwave for 2-3 minutes, or bake in a 350°F (175°C) oven for 20-25 minutes.
• Vegetable Boost: Add diced bell peppers, chopped mushrooms, or spinach (wilted with the onions) to the filling.
• Cheese Variety: Pepper Jack for a kick, Monterey Jack for extra meltiness, or a blend of your favorites.
• Protein Swap: Replace sausage with crumbled bacon, ham, or even black beans for a vegetarian option (omit meat-based sausage).
• Spice It Up: Incorporate diced jalapeños (fresh or pickled) into the filling for added heat.
• Avocado Prep: If adding avocado slices, add them just before eating or wrap the burrito very tightly to prevent browning if making ahead.

Pairings:

• Beverages: Coffee, orange juice, or a refreshing glass of water.
• Sides: A simple fruit salad, hash browns (if not included in the burrito), or a side of salsa and guacamole.

Quick Info:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Cuisine: American / Tex-Mex
• Effort Level: Easy