4.8 from 27 votes
Breakfast Burritos
An easy breakfast burrito recipe with eggs, breakfast sausage, chunky salsa, and shredded cheese. Great for meal prep and freezer friendly!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 burritos
Calories: 376 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
- 8 large eggs
- ¼ teaspoon smoked paprika
- ⅛ teaspoon fine salt
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 1 pound breakfast sausage (any flavor)
- 2 cups baby spinach or chopped kale (optional)
- 1 medium red bell pepper, diced
- 3 green onions, diced
- 8 large (10-inch) flour tortillas*
- ½ cup chunky salsa
- ½ cup shredded Monterey Jack cheese, divided
Instructions
- Whisk together the eggs, smoked paprika, salt, onion powder, and garlic powder in a medium bowl. Set aside.
- Heat a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 4 minutes.
- Add the bell peppers, green onions, and kale or spinach (if using). Cook for 5 minutes, stirring occasionally, until the peppers have softened. Transfer the mixture to a plate and set aside.
- Reduce the heat to low. In the same skillet, add the whisked eggs. Cook for 2-3 minutes or until the eggs are cooked through. Transfer the scrambled eggs to a plate and set aside.
- Wipe the skillet clean with a paper towel and set aside.
- Assemble the burritos: To each tortilla, add in 1/8th of the sausage, 1/8th of the scrambled eggs, 1 tablespoon of chunky salsa, and 1 tablespoon of shredded cheese. Fold the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- Heat the clean skillet over medium-high heat. Add the burritos, seam side down, and cook until the bottom of the burritos are golden brown, about 1-2 minutes. Flip the burritos over and cook for 1 more minute until golden brown.
- Serve immediately or cool and store in the fridge or freezer.
Cup of Yum
Notes
- Tortillas: Make sure you use large or extra-large “burrito size” tortillas so that it’s easy to fill, tuck, and fold everything together into a neat burrito.
- Freezing: Let the burritos cool completely and then wrap each burrito tightly in plastic wrap or aluminum foil. Then place the burritos in a freezer-safe resealable container or bag and freeze for up to 3 months. To reheat, unwrap them and warm up in a 350°F oven for about 15 minutes or until they're fully heated through, or reheat them in the microwave.
Nutrition Information
Serving
1burrito
Calories
376kcal
(19%)
Carbohydrates
18g
(6%)
Protein
20g
(40%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
234mg
(78%)
Sodium
839mg
(35%)
Potassium
397mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1706IU
(34%)
Vitamin C
23mg
(26%)
Calcium
133mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8burritos
Amount Per Serving
Calories 376
% Daily Value*
| Serving | 1burrito | |
| Calories | 376kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 234mg | 78% |
| Sodium | 839mg | 35% |
| Potassium | 397mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1706IU | 34% |
| Vitamin C | 23mg | 26% |
| Calcium | 133mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.