Whether you want a flavour packed breakfast, or breakfast on the go, this Breakfast Burrito recipe has got you covered. A light, yet crispy tortilla loaded with eggs, beans, sausage, avocado, vegetables and salsa and all wrapped up and perfect for putting in the freezer for a quick and easy breakfast at a later date. Easy to adapt, this is about as comforting as breakfast gets!
It might have breakfast in the title, but these breakfast burritos are perfect any time of the day. I mean, is there a bad time for a burrito? But, this is the best way I can think to kick start your day.
Cheesy, soft eggs, fresh veggies, protein packed beans and sausage and of course some creamy avocado. This post will give you lots of different ways to adapt your burrito, so you never have to have it the same way twice.
Why you will love it
- Super comforting breakfast
- Protein packed
- Easy to adapt
- Can add lots of extra veggies
- They freeze really well
- Sausage - This makes it a really comforting and meaty breakfast burrito. We used a 97% pork sausage, but any sausages will work (even vegetarian) and we have some more tips on that below.
- Onion and bell pepper - We wanted to lighten it up a little with some fresh veggies and bell pepper and onion add lots of crunch. We cooked them into the scrambled eggs.
- Refried beans - Another way to add protein is to include beans. We went with refried beans, as they have a lot of flavour, but you could use pinto or black beans instead.
- Eggs - Eggs are really the star of the show here and we use the best welfare eggs we can buy, and make perfect light and fluffy scrambled eggs. They add lots of protein to the burrito, to help make them a filling breakfast. We wouldn't recommend using fried or poached egg.
- Avocado - A few slices of creamy avocado is the perfect way to finish off these breakfast burritos. You could make up some guacamole instead. Why not try our Best Ever Guacamole Recipe?
- Salsa - What is a burrito without salsa? A bad burrito, that's what! Add our easy Restaurant Style Salsa for a simple salsa fix. You could use store bought salsa too, or leave it out if you don't like it.
- Cheese - Cheese not only adds more flavour, but it makes this burrito really creamy. We used some strong mature cheddar, but you could use Queso Fresco if you wanted it to be more traditional.
- Tortilla wraps - you want to use a soft flour tortilla (we went with wholewheat for some added fibre) that is easy to wrap. Don't use a corn tortilla, because it will crack when it is wrapped. Keeping it tightly wrapped is key, as you don't want all that delicious filling falling out. Think of these wraps as a blanket for precious cargo.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Remove the sausage meat from the casings and fry until cooked. Set aside.
Two: Fry the peppers and onions until softened.
Three: Add the beaten eggs and stir continuously until the egg is cooked.
Four: Assemble your burrito starting with refried beans and sausage. Place your filling slightly off centre to make rolling easier.
Five: Add the vegetable scramble, and sliced avocado.
Six: Top with cheese.
Seven: Roll into a burrito (see the video for how to roll a burrito) and fry lightly until the tortilla is browned.
What sausage to use?
Sure, sausages aren't the healthiest thing in the world and definitely a once in a while kind of ingredient. But, the great thing is that they have SO much flavour, that you don't need to use a lot. We removed all the meat from the casing, so it goes a lot further in these burritos. The key is to use the best quality sausages that you can - we used 97% pork sausages.
But, there are lots of different options when it comes to sausages. You could use chicken or turkey sausages instead to make these breakfast burritos a bit leaner or you could even use veggies sausages to make the whole thing vegetarian.
You can also get so many different flavoured sausages, making it an easy way to add some extra flavour without having to raid the spice rack. We found some amazing pork and three chilli sausages that go perfectly in this recipe, and add a nice extra kick of spice too. Chorizo also works well.
What else can be added?
This breakfast burrito recipe is so easy to adapt, making it a great way to use up whatever you have in your fridge. For this we used bell peppers and onions, and mixed it right into the scrambled eggs, but you can add any veg you like. Some small chunks of courgette (zucchini), sweet corn, tomatoes or mushrooms would all work well.
If you want to give this burrito a green boost, then you could wilt some spinach into the eggs just before they have finished cooking, or even some kale.
These are so easy to adapt, so if you want to add some extra meat to them then some cooked chopped bacon works well and the saltiness goes really well with the creamy avocado. You could also swap the cheddar for some grilled halloumi, that would make them a super indulgent breakfast perfect for a lazy Sunday.
You can make them vegan by leaving out the egg (or using a tofu scramble) and using a vegan cheese. And you can also easily adapt the spiciness of them to suit your own tastes.
Another great addition to these burritos is roasted potatoes. Cut potatoes into small chunks and roast in olive oil and Mexican seasoning. These help to make a really filling burrito. Or, add our Homemade Healthy Hash Browns or even our Baked Home Fries.
What to serve this with
This is a pretty filling breakfast, so not much else is needed with it. You don't have to have these for breakfast though - they make a great lunch. If you are having these for lunch, then add some chips and salsa on the side. Like your salsa on the spicy side? Try our Salsa Picante of Jalapeno Sauce. If you wanted something a bit sweeter, try our vibrant Pineapple Salsa.
Freezer breakfast burritos
Breakfast burritos are perfect for freezing and we like to cook a big batch of these and then store them in the freezer for quick and easy breakfasts that we can eat on the go. However we would recommend leaving the avocado and salsa out and adding that after reheating, but that is just a preference. The salsa can make them go a bit soggy and we don't like avocado that has been frozen.
Make sure they are fully cooled before you wrap them tightly and put them in the freezer. They will keep there for up to 3 months. To reheat freezer breakfast burritos, make sure they are fully defrosted, unwrap them and put them in the microwave for 90 seconds.
They are a filling and protein packed breakfast option, that is easy to pack with vegetables. Add some leafy greens like spinach to give them a nutrient boost, and go easy on the higher calorie ingredients like cheese and sausage.
Yes, you can! We have given details above on how to freeze them, however you can also wrap them up once they have cooled and keep them in the fridge for up to two days. Reheated burritos won't be as crisp as they were straight from the pan, but they will still be delicious.
We have just added some salsa, but you could also add a creamy chipotle sauce or even just a drizzle of sour cream.
A diner in Santa Fe, New Mexico claims to have first had the breakfast burrito on their menu in 1975. However, putting eggs and beans in a tortilla has probably been around for much longer.
More burrito recipes
- Remove meat from 400 g Sausages and fry until cooked. Set aside.
- Heat 1 tablespoon Olive oil in a pan and fry 1 Bell peppers and 1 Red onion until softened.
- Add 4 Eggs and stir continuously until the egg is cooked.
- Lay out 4 Tortilla wraps. Assemble your burrito by dividing 200 g Refried beans between them then the cooked sausage. Place your filling slightly off centre to make rolling easier.
- Add the vegetable scramble, 100 g Salsa and slices of 1 Avocado.
- Top with 60 g Mature cheddar.
- Roll into a burrito (see the video for how to roll a burrito) and fry lightly until the tortilla is browned.
- Make sure you have a tortilla that is big enough for all the filling. There is nothing worse (when it comes to burritos anyway) than struggling to wrap up your burrito. Try to use one that is at least 12 inches. If you can only find smaller ones, you can make breakfast tacos.
- Only remove the tortilla wraps from their packet just before you construct the burrito. Keeping them in their packet until the last minute keeps them fresher and easier to wrap.
- To fold the burrito up, tuck it in at the sides first, and then fold the tortilla over the fillings and roll it closed.
- To make these gluten free, use gluten free tortillas and sausages.
- Be careful not to overcook the eggs, otherwise they will become dry.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.