This breakfast burrito recipe is loaded with eggs, sausage, beans, cheese and pico de gallo, all wrapped up in a warm flour tortilla. A quick and easy breakfast option that takes just minutes to put together.
When I want a quick, protein packed breakfast, I often turn to breakfast burritos. They’re the perfect hand held meal for kids and adults alike!
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I’m always looking for easy breakfast recipes that my whole family will happily eat, and I’ve found that breakfast burritos are always a big hit! I love that you can easily customize breakfast burritos to everyone’s tastes, and you can have them on the table in 15 minutes. The holidays are coming to a close, but my kids are still home from school for another week. I made a big batch of these burritos for them to grab and reheat each day.
How do you make a breakfast burrito?
This recipe uses Johnsonville’s Fully Cooked Breakfast Sausage to make for a speedy prep time. The sausage links are diced and cooked in a pan alongside some eggs. The sausage and eggs get layered into a tortilla with shredded cheese, refried beans and pico de gallo. Roll it all up and you’re ready to eat!
December 30th is National Bacon Day, but I’m choosing sausage over bacon for my breakfast burritos. Johnsonville Fully Cooked Breakfast Sausage is faster to make than bacon, contains more protein, and is full of savory flavors. Swap out your bacon for sausage, you surely won’t regret it!
Breakfast Burrito Tips
- I typically make 6 burritos at once, then store any leftovers in the fridge for use later in the week. You can reheat your breakfast burrito in the microwave for about 45-60 seconds or until warmed through. The burritos will last in the refrigerator for up to 3 days.
- You can also freeze your burritos for up to one month. You can reheat frozen burritos by cooking them in the microwave for 3-5 minutes.
- You can use store bought or homemade pico de gallo. I typically use store bought to save time for this recipe.
- Not a fan of refried beans? Try whole pinto beans or black beans instead.
How to fold a burrito
It’s important that you get all of your ingredients tightly folded inside your tortilla. The first step is to be sure not to over fill your tortilla! If you add too many ingredients, the tortilla will not be able to adequately wrap around the fillings. Layer your fillings down the middle of your tortilla, leaving about 1/2 inch of space on either end. Fold one half of the burrito over the filling, then tuck in both sides as you roll.
Breakfast Burrito Variations
While I think this recipe is delicious as written, you can add other ingredients into the mix.
- Guacamole: Add 1 tablespoon of pre-prepared guacamole to each burrito.
- Olives: Add 2 teaspoons sliced black olives to each burrito.
- Lettuce: Add 2 tablespoons of shredded romaine or iceberg lettuce to each burrito.
It’s time to give sausage a try for breakfast, and I can’t think of a better way to enjoy it than these hearty burritos. Once you try them, you’ll find yourself making them every week!
- 1 tablespoon butter
- 1 package Johnsonville 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
- Melt the butter in a large pan over medium heat.
- Add the eggs to the pan and cook for 2 minutes, stirring occasionally to scramble the eggs. Season the eggs with salt and pepper. Move the eggs to one side of the pan.
- Place the sausage on the other side of the pan.
- Cook for 5 minutes, stirring the eggs occasionally, until eggs are cooked and sausage is browned.
- Lay the tortillas out on a flat surface. Divide the beans equally among the tortillas and spread out over the center of each tortilla.
- Layer the eggs, sausage, cheese and pico de gallo over each tortilla.
- Fold one half of the tortilla over the filling and roll tightly, tucking the ends of the tortilla in as you roll.
- Serve immediately, or refrigerate or freeze for later use.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.