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Recipe

Prep 15 minCook 20 minTotal 35 min

Ingredients

  • Large flour tortillas: 8
  • Breakfast sausage: 1 pound
  • Large eggs: 10
  • Cheddar cheese, shredded: 1½ cups
  • Milk or water: 2 tablespoons
  • Tomato salsa: ½ cup, plus more for serving
  • Kosher salt: ½ teaspoon
  • Black pepper: ¼ teaspoon
  • Olive oil or butter: 1 tablespoon, if needed

Method

  1. Cook the sausage. Heat a large skillet over medium heat. Add the sausage and cook for 7 to 9 minutes, breaking it into small crumbles with a wooden spoon. Continue cooking until browned and fully cooked. For ground poultry sausage, verify an internal temperature of 165°F (74°C).
  2. Drain excess fat. If the sausage releases a large amount of fat, carefully drain most of it from the skillet. Leave a small amount for flavor and moisture.
  3. Cook optional vegetables. If using diced onion or bell pepper, add them to the skillet and cook for 3 to 5 minutes, until softened. Transfer the sausage mixture to a bowl.
  4. Whisk the eggs. Crack the eggs into a separate bowl. Add the milk or water, salt, and black pepper. Whisk until the yolks and whites are fully combined.
  5. Scramble the eggs. Reduce the skillet heat to medium-low. Add the butter or oil if the pan is dry. Pour in the eggs and stir slowly with a spatula. Cook until softly set, with no liquid egg remaining. Eggs should reach at least 160°F (71°C).
  6. Combine the filling. Return the sausage to the skillet and stir it through the eggs. Remove the skillet from the heat. If serving immediately, stir in half of the shredded cheese so it begins to melt.
  7. Warm the tortillas. Heat the tortillas in the microwave for 10 to 20 seconds, or warm them one at a time in a dry skillet. The tortillas should be flexible but not crisp.
  8. Fill the tortillas. Place one tortilla on a flat surface. Add approximately ¾ cup of the sausage and egg mixture in a line across the lower third of the tortilla. Sprinkle with the remaining cheese and add a spoonful of salsa, if using.
  9. Roll the burritos. Fold the left and right sides toward the center. Fold the bottom edge over the filling, then roll firmly upward until sealed. Repeat with the remaining tortillas.
  10. Serve or store. Serve the burritos hot with additional salsa. For make-ahead storage, cool the fillings promptly before assembling and storing the burritos.

Sausage Egg & Cheese Breakfast Burritos

Sausage, egg and cheese breakfast burritos served with tomato salsa

These sausage, egg and cheese breakfast burritos are a practical make-ahead breakfast for busy mornings. Each burrito combines soft scrambled eggs, browned breakfast sausage, melted cheddar, and a warm flour tortilla. Add tomato salsa for acidity and extra flavor.

The recipe makes eight burritos and works well for breakfast meal prep. Serve them immediately, refrigerate them for several days, or freeze them for longer storage. For food safety, cook the sausage thoroughly, cool fillings promptly, and reheat stored burritos until the center reaches 165°F (74°C).

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Storage and Reheating

For the best texture, allow the cooked sausage and eggs to cool before assembling make-ahead burritos. Spread hot fillings in a shallow layer to release heat more quickly. Do not leave cooked ingredients at room temperature for more than two hours.

Wrap each cooled burrito tightly in foil, parchment, or freezer-safe paper. Place refrigerated burritos in an airtight container and use within 3 to 4 days. Freeze individually wrapped burritos for up to 3 months.

To reheat a refrigerated burrito, remove any foil and wrap the burrito in a paper towel. Microwave for 60 to 90 seconds, turning halfway through. Add 20- to 30-second intervals as required.

To reheat a frozen burrito, microwave for 2 to 4 minutes, turning halfway through. Microwave power and burrito size will affect the time. For a crisp exterior, transfer the heated burrito to a lightly oiled skillet and cook for 1 to 2 minutes per side.

Always check the thickest part of the burrito with a food thermometer. The center should reach 165°F (74°C) before serving. Additional practical guidance is available from Fight BAC!.

Tips

  • Use large tortillas. Burrito-size flour tortillas are easier to fill and fold without splitting.
  • Avoid overfilling. Too much filling prevents a tight seal and may cause the tortilla to tear.
  • Keep salsa controlled. Salsa adds flavor, but excess liquid can make the burrito wet during storage.
  • Cook eggs gently. Softly scrambled eggs retain a better texture after reheating than firm, dry eggs.
  • Use shredded cheese. It melts more evenly than thick slices or large cubes.
  • Cool before freezing. Freezing hot burritos creates excess condensation and can weaken the tortilla.
  • Label the packages. Write the storage date and reheating method on each wrapped burrito.

Variations

Potato breakfast burritos

Add 2 cups of cooked diced potatoes. Pan-fry them until lightly crisp before combining them with the sausage and eggs. Hash browns also work, but drain them well before adding them to the tortillas.

Spicy sausage burritos

Use hot breakfast sausage and add diced jalapeño, crushed red pepper, or a few dashes of hot sauce. Pepper Jack cheese can replace cheddar.

Turkey sausage burritos

Use lean turkey breakfast sausage for a lighter filling. Add a small amount of olive oil when cooking if the sausage does not release enough fat to prevent sticking.

Vegetable breakfast burritos

Add sautéed bell pepper, onion, mushrooms, spinach, or zucchini. Cook vegetables until their moisture has evaporated before adding them to the burritos.

Salsa verde burritos

Replace tomato salsa with salsa verde. A mild green salsa works well with cheddar, Monterey Jack, or a Mexican cheese blend.

FAQ

Can I make these breakfast burritos ahead of time?

Yes. Cook the sausage and eggs, cool the filling, assemble the burritos, and refrigerate or freeze them. Refrigerated burritos are best used within 3 to 4 days. Frozen burritos can be stored for up to 3 months.

Can I freeze sausage, egg, and cheese burritos?

Yes. Wrap each burrito individually in freezer-safe material and place the wrapped burritos in a freezer bag or airtight container. Remove as much excess air as possible before sealing.

Should I add salsa before freezing?

A small amount can be added, but too much salsa may make the tortilla soggy. For the best texture, freeze the burritos without salsa and serve salsa on the side after reheating.

How do I stop breakfast burritos from becoming soggy?

Cool the cooked filling before assembling. Drain excess fat from the sausage, cook vegetables until dry, and use only a small amount of salsa inside each tortilla.

How long should I microwave a frozen breakfast burrito?

Start with 2 minutes, turn the burrito, and continue heating in 30-second intervals until hot throughout. The exact time depends on the microwave, tortilla size, and filling quantity. Confirm that the center reaches 165°F (74°C).

Can I reheat these burritos in an oven?

Yes. Thaw the burrito in the refrigerator first, then heat it at 375°F (190°C) for approximately 25 to 30 minutes. Check the center before serving. For a crisp finish, unwrap the burrito during the final few minutes.

What cheese works best?

Cheddar provides a sharp, familiar flavor and melts well. Monterey Jack, Pepper Jack, Colby, or a Mexican cheese blend are suitable alternatives.

Can I use corn tortillas?

Large flour tortillas are recommended because they are flexible and hold the filling securely. Corn tortillas are more likely to crack when folded, although large soft corn tortillas can be used if warmed carefully.