This breakfast burrito recipe is packed with eggs, sausage, beans, cheese and pico de gallo, all wrapped in a warm flour tortilla. It’s a quick, protein-rich breakfast that comes together in minutes.
When I want an easy, filling morning meal I often make ham and egg cups, a sausage casserole or these breakfast burritos. They’re a convenient handheld option that both kids and adults enjoy.
Breakfast burritos are easy to customize for everyone’s tastes and can be on the table in about 15 minutes. I often make a batch at the start of the week so my kids can grab and reheat them for busy mornings.
Serve these burritos with breakfast favorites such as a raspberry smoothie, cereal bars or baked oatmeal cups for a complete meal.
Table of Contents
- Breakfast Burrito Ingredients
- How Do You Make A Breakfast Burrito?
- Tips For The Perfect Breakfast Burrito
- Quick Tip
- Recipe FAQs
- How To Fold A Burrito
- Breakfast Burrito Variations
- More Mexican Inspired Dishes
- Love This Recipe?
- Breakfast Burrito Recipe
Breakfast Burrito Ingredients
For this recipe you’ll need butter, fully cooked breakfast sausage links, eggs, cheddar cheese, refried beans, pico de gallo, flour tortillas, salt and pepper. Exact amounts are listed in the recipe card below.
How Do You Make A Breakfast Burrito?
Melt butter in a large skillet over medium heat. Add beaten eggs, season with salt and pepper, and scramble for a couple of minutes until partially set. Push the eggs to one side of the pan. Add diced, fully cooked breakfast sausage to the other side and heat through while the eggs finish cooking. Warm the refried beans and the tortillas.
To assemble, spread warmed refried beans down the center of each tortilla, then top with eggs, sausage, shredded cheese and pico de gallo. Fold and roll the tortillas to enclose the filling, and serve immediately.
Tips For The Perfect Breakfast Burrito
- As you cook the eggs, break them into small curds so they’re easy to distribute across the tortillas.
- Layer ingredients in a long oval down the center of each tortilla and leave a bit of space at the ends to fold neatly.
- Use store-bought or homemade pico de gallo depending on the time you have; store-bought saves time.
- Fully cooked breakfast sausage keeps prep quick — just dice and heat it through.
- Make multiple burritos at once and store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warm.
- To freeze, wrap burritos individually and store for up to one month. Reheat from frozen in the microwave for 3–5 minutes until heated through.
Quick Tip
Warm your refried beans before assembling. Heat them in a microwave-safe bowl for about 1 minute on high so they spread easily and help seal the tortilla.
Recipe FAQs
A breakfast burrito typically includes eggs, beans, cheese and salsa. Many versions include a meat such as bacon, sausage or seasoned ground meat.
A good breakfast burrito balances eggs, salsa, cheese, beans and meat so no single ingredient overwhelms the rest. Fill the tortilla enough to be satisfying but not so much that it can’t be folded and eaten easily.
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How To Fold A Burrito
Do not overfill your tortilla. Place fillings down the center leaving about 1/2 inch on each end. Fold one side over the filling, tuck in the sides, and continue rolling tightly so the ingredients are secured inside.
Breakfast Burrito Variations
This base recipe is very flexible. Try these variations to suit your preferences:
- Guacamole: Add a tablespoon of guacamole to each burrito.
- Olives: Sprinkle 2 teaspoons of sliced black olives into each burrito.
- Lettuce: Add 2 tablespoons of shredded romaine or iceberg for crunch.
- Beans: Substitute refried beans with pinto or black beans.
- Meat: Swap sausage for cooked ground beef, turkey, chorizo or add cooked bacon.
- Seasoning: Season eggs with fajita or taco seasoning for extra flavor.
- Cheese: Use Monterey Jack, pepper jack or crumbled cotija instead of cheddar.
- Vegetables: Add cooked bell peppers, onions or mushrooms, or fresh tomatoes and avocado.
- Potato: Include home fries-style diced potatoes or hash browns.
- Spicy: Finish with a dash of your favorite hot sauce.
These burritos are great fresh or prepared ahead for meal prep. Once you try them, they’ll likely become a regular weekend or weekday breakfast in your rotation.
More Mexican Inspired Dishes
Strawberry Agua Fresca
10 mins
Tacos Al Pastor
40 mins
White Queso Dip
5 mins
Mexican Corn Salad
20 mins
Salsa Verde Recipe
25 mins
Love This Recipe?
If you enjoy this recipe, please leave a rating in the recipe card below and share a review in the comments.
Breakfast Burrito
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Ingredients
- 1 tablespoon butter
- 1 package fully cooked breakfast sausage links diced
- 6 eggs beaten
- salt and pepper to taste
- 3/4 cup shredded cheese I use cheddar
- 1 cup refried beans warmed
- 1/2 cup pico de gallo
- 6 flour tortillas warmed, burrito size
Instructions
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Melt the butter in a large pan over medium heat.
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Add the beaten eggs and cook for about 2 minutes, stirring occasionally to scramble. Season with salt and pepper. Move the eggs to one side of the pan.
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Place the diced sausage on the other side of the pan and heat through.
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Cook for about 5 minutes total, stirring eggs occasionally, until eggs are cooked and sausage is browned.
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Lay tortillas flat and divide the warmed refried beans among them, spreading down the center.
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Layer eggs, sausage, cheese and pico de gallo over each tortilla.
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Fold one side of the tortilla over the filling and roll tightly, tucking the ends in as you roll.
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Serve immediately, or refrigerate or freeze for later use.
Notes
- When cooking eggs, cut them into small chunks so they fit evenly in the tortillas.
- Warm refried beans before using; heat in the microwave for about 1 minute.
- Arrange ingredients down the middle of the tortilla in a long oval, leaving room at the ends to fold.