Breakfast Burrito

Name: Breakfast Burrito
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican-American
Ingredients: 1 lb breakfast sausage, casings removed; 8 large eggs, beaten; 1/4 cup milk; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 onion, diced; 1 bell pepper, diced; 1 cup cheddar cheese, shredded; 4 large flour tortillas, 10-inch; 1/2 cup salsa; 1 avocado, sliced; 1/4 cup sour cream, for serving; to taste hot sauce, for serving

A hearty breakfast burrito filled with scrambled eggs, sausage, cheese, and vegetables, all wrapped in a warm flour tortilla. Perfect for a filling breakfast or brunch.

25 minEasyServes 4450 cal/serving

Mexican-AmericanBreakfastStovetopStandardHigh ProteinAlcohol-Free

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Ingredients

1 lb breakfast sausage, casings removed
8 large eggs, beaten
1/4 cup milk
1/2 tsp salt
1/4 tsp black pepper
1/2 onion, diced
1 bell pepper, diced
1 cup cheddar cheese, shredded
4 large flour tortillas, 10-inch
1/2 cup salsa
1 avocado, sliced
1/4 cup sour cream, for serving
to taste hot sauce, for serving

Instructions

1

In a large skillet over medium heat, cook 1 lb casings removed breakfast sausage, breaking it apart with a spatula until browned and fully cooked to an internal temperature of 160°F (71°C), about 5-7 minutes.
2

Transfer the cooked sausage to a plate lined with paper towels to drain excess fat, leaving a small amount of fat in the skillet.
3

Add 1/2 diced onion and 1 diced bell pepper to the skillet. Sauté until softened, about 3-4 minutes.
4

In a bowl, whisk together 8 beaten large eggs, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper.
5

Pour the egg mixture into the skillet with the vegetables. Cook, stirring occasionally, until eggs are scrambled and just set, about 3-4 minutes.
6

Stir the cooked sausage back into the egg mixture. Remove from heat.
7

Warm 4 10-inch large flour tortillas in the microwave for 10-15 seconds or in a dry skillet for a few seconds on each side.
8

To assemble each burrito, place a tortilla on a flat surface. Spoon about 1/4 of the egg mixture onto the center of the tortilla. Top with 1 cup shredded cheddar cheese, 1/2 cup salsa, 1 sliced avocado, and 1/4 cup for serving sour cream if desired.
9

Fold in the sides of the tortilla, then roll up tightly from the bottom.
10

Serve immediately, or wrap in foil to keep warm. Serve with additional salsa and to taste for serving hot sauce if desired.

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Questions

What should Breakfast Burrito look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until eggs are scrambled and just set. A reading of 160 F on a thermometer settles it.

What can I use instead of sour cream in Breakfast Burrito?

The entry for Breakfast Burrito calls for 1/4 cup sour cream, for serving. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I make Breakfast Burrito less spicy?

Yes. The heat in Breakfast Burrito comes from to taste hot sauce, for serving. For a milder plate, start with half the hot sauce and add more to taste at the end; nothing else in the method changes.

Can I make Breakfast Burrito dairy-free?

Yes. The dairy in Breakfast Burrito is 1/4 cup milk, 1 cup cheddar cheese, shredded, 1/4 cup sour cream, for serving. Swap the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor); the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Breakfast Burrito gluten-free?

Yes. The gluten in Breakfast Burrito is 4 large flour tortillas, 10-inch. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Breakfast Burrito contain eggs?

Yes: 8 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make Breakfast Burrito ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Breakfast Burrito within two hours and eat it within three days. Reheat gently on the stovetop. The avocado browns within hours; add it fresh to each portion.

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