This recipe for breakfast burritos with a Mexican flair yields a lot of toppings. I developed this dish since my wife and I both enjoy Mexican food and wanted to add more diversity to our breakfasts. We don’t have time to prepare fancy breakfasts since we are too busy. We’ve previously purchased frozen breakfast burritos, but they’re not really great, and I knew they could be made better.
| Prep Time: | 50 mins |
| Cook Time: | 15 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 20 |
| Yield: | 20 burritos |
Ingredients
- 12 large eggs
- ⅔ cup milk
- ½ teaspoon salt
- 2 tablespoons butter
- 1 pound bulk pork sausage
- 2 tablespoons minced garlic
- ½ red onion, diced
- 1 tomato, diced
- ¼ cup chopped fresh cilantro
- 1 (3.5 ounce) can diced jalapeños (Optional)
- 1 (1 ounce) package taco seasoning
- 1 ½ cups shredded Cheddar cheese
- 20 (6 inch) flour tortillas
Instructions
- Gather all ingredients.
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- Whisk together eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in egg mixture; cook and stir until eggs are completely set, about 5 minutes.
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- Break up cooked eggs into small pieces and place into a large bowl. Set aside.
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- Heat the same large skillet over medium heat. Cook and stir sausage and garlic in the hot skillet for 5 minutes, Add onion; continue to cook and stir until sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
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- Transfer sausage to eggs in the bowl. Stir in tomato, cilantro, jalapeños, and taco seasoning until well combined. Allow mixture to cool to room temperature, then stir in Cheddar cheese.
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- Lay a tortilla onto your work surface, then spoon some of the egg filling halfway between the bottom edge and the center of tortilla. Flatten filling into a rectangular shape with the back of a spoon. Fold the bottom of tortilla snugly over filling, then fold in the left and right edges. Roll burrito up to the top edge, forming a tight cylinder. Repeat with remaining ingredients.
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- Wrap individual burritos tightly with plastic wrap and store in the freezer until ready to serve.
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- To serve, heat burritos in the microwave until hot, 3 to 4 minutes.
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- You can also store the burritos in the refrigerator.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 7 g |
| Sodium | 707 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome recipe, my question, if you freeze them how do you keep the tortilla from drying out in the microwave?
I make these several times a year. My hubby’s not a fan of veggies so I leave those out. So good!
We took out the jalapeños as the spice level wasn’t great for breakfast but we have been making these for about 3 months now and here are a few changes we made. Cut the jalapeños and use Tex mec cheese Double the recipe – they freeze well and it’s quite time consuming to roll and wrap so save yourself some time by batching these. We roll them and then wrap in foil before freezing because it holds shape and keeps them tight. If you have an air fryer that’s our preferred way to reheat in the morning We did half bacon and half sausage because … bacon. 6 inch tortillas were way too small and we found rolling was easier with bigger ones. You can add potato if you want a heavier breakfast.
I made these for deer camp, but used 10 ounces of chorizo that needed to be used. Turned out great! Warmed them and sent them with small condiment cups with sauce and sour cream. Worked really well and tasty!
Delish! I added diced baked potato and used the Rotel tomatoes with green chilis. I will make these again! Perfect for my camping trip.
great and easy to freeze! I will definitely be making these again.
Thi is a pretty good recipe BUT. I HATE IT when you are going along thinking “I;’m gonna MAKE this today, and I have a FULL shelf of every spice know to man, and the recipe calls for ‘TACO SEASONING’. I season from scratch and i do NOT use ‘seasoning’ mixes. I want to know what is in my food.
Thi is a pretty good recipe BUT. I HATE IT when you are going along thinking “I;’m gonna MAKE this today, and I have a FULL shelf of every spice know to man, and the recipe calls for ‘TACO SEASONING’. I season from scratch and i do NOT use ‘seasoning’ mixes. I want to know what is in my food.
Loved the taste but found the direction to microwave 3 to 4 minutes to be way too long. 1 minute was plenty for a piping hot burrito! I’d suggest starting with 1 minute and working your way up as necessary…
Delicious! I made a huge batch and stored in the freezer for and easy, quick, and tasty breakfast. I didn’t have any cilantro, so I left that out. I also make my own taco seasoning and I find the packaged stuff to be pretty bland.
I love this recipe! Sometimes, I add cooked Southwest style shredded refrigerated hash browns to the recipe and it’s so yummy. I make a big batch and we eat them up throughout the week and we’ve even started making them for friends because they’ve been such a hit. I also make them dairy free for me and they still have a ton of flavor. I’ve shared this recipe a couple of times with friends. It’s that good!
Wonderful flavor, didn’t change anything. But did use the low-carb tortillas, froze the prepared burritos, microwaved 1 for just 2 minutes and it was just right. Heated them both with and without the plastic wrap- either is fine. Super great recipe.
I do a couple of potatoes in the microwave also. I also do bacon and sausage. Then I always add potato, egg, cheese, bacon or sausage and roll into a burrito. I use the pico de gallo after I heat the burrito the morning I am eating it. I don’t do the taco seasoning in mine and I use the 3 Mexican cheeses grated together. I also have some refried beans and put a thin layer of beans instead of the potato on some of them. It gives you a choice!
This is a big hit at my fire station. I add some bacon and a little queso cheese and that’s it. I’ve never had any complaints from these knuckleheads and that’s rare cooking for a bunch of firemen.
I deep fried the tortilla shell for extra flavor and added a mixture of guacamole/cream cheese/dash hot sauce/cilantro for a special sauce on the top
Been looking for a recipe similar to a Mexican breakfast burrito and this is close! Great tasting even after freezing the extras. There tends be excessive fluid so draining the scrambled eggs helps.
It’s a good recipe. But there is already so much salt in the pork sausage that there is no need to add more salt. Instead of taco seasoning, which again is mostly salt, I used chili powder and hot paprika, and I also added red peppers for additional flavor.
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Very nice flavors. I did add precooked rice. Next time I may add pinto beans or corn. This is a recipe that you can mix up.
Omg these are great! I used jarlsberg and asiago instead of cheddar…they were superb!
I added roasted red bell peppers, onions, and jalopenos, the flavor was intense! Highly recommended!