Breakfast Burritos
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Filled with sausage, eggs, cheese and fresh avocado salsa, these bodega-style breakfast burritos are delish any time of day!
Filled with spicy sausage, smoky scrambled eggs, shredded cheese, and a bright, fresh avocado-tomato salsa, these breakfast burritos are one of my kids’ most requested breakfast-for-dinner dishes. The inspiration for the recipe comes from Lake Anne Market, a hidden-gem bodega in my hometown of Reston, Virginia. From the outside, this place looks like a run-of-the-mill convenience store but in the back there’s an open kitchen with two ladies churning out authentic Latin American and Tex-Mex specialties. Heads up: the avocado-tomato salsa is spicy. If you’re making these for kids, consider omitting or reducing the jalapeño pepper (my kids actually prefer the burritos with no salsa at all).
“No lie, best burrito in the world!”
What You’ll Need To Make Breakfast Burritos
How To Make Breakfast Burritos
Begin by making the avocado-tomato salsa. Halve and pit the avocado, then cut a grid in the flesh. Use a spoon to scoop out the diced pieces.
Add all of the remaining salsa ingredients to the bowl.
Mix to combine and set aside.
Next, crack the eggs in a bowl and add the smoked paprika and salt.
Whisk to combine and set aside.
Heat a large nonstick pan over medium-high heat, and add the sausage.
Cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan.
Reduce the heat to low and add the eggs.
Scramble until just cooked through, then transfer the eggs to a plate.
Assemble the burritos: Spoon about 1/4 cup of the avocado-salsa on each tortilla.
Top with a quarter of the sausage and a quarter of the eggs.
Finally, top with 1/3 cup cheese.
Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
Make sure they are compact.
Lightly coat the pan with oil and set the heat to medium. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes.
Flip the burritos over and continue cooking, covered, until golden, a few minutes more.
Serve warm and enjoy!
Video Tutorial
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Breakfast Burritos
Filled with sausage, eggs, cheese and fresh avocado salsa, these bodega-style breakfast burritos are delish any time of day!
Ingredients
For the Avocado-Tomato Salsa
- 1 large avocado, peeled, pitted, and diced
- ½ cup diced seeded tomatoes, from 1 to 2 tomatoes
- 1 small shallot, minced (about 2 tablespoons)
- 1 clove garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon fresh lime juice, from 1 lime
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ cup fresh chopped cilantro
For the Burritos
- 4 large eggs
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ½ lb spicy sausage (such as chorizo, Italian, or anything you like), removed from casings
- 1⅓ cups (6 oz) shredded Monterey Jack cheese
- 4 (10-in) burrito-size flour tortillas
- Vegetable oil
Instructions
- Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.
- In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.
- Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).
- Assemble the burritos: Spoon about ¼ cup of the avocado-salsa onto each tortilla (you'll have a little leftover salsa; that's for the cook!), followed by a quarter of the sausage, a quarter of the eggs, and ⅓ cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
- Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking. To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)
Nutrition Information
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- Per serving (4 servings)
- Serving size: 1 burrito
- Calories: 636
- Fat: 44 g
- Saturated fat: 15 g
- Carbohydrates: 33 g
- Sugar: 4 g
- Fiber: 5 g
- Protein: 30 g
- Sodium: 1087 mg
- Cholesterol: 259 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Hi Jenn! A great and easy recipe! I made a double batch of these and froze them, leaving out the salsa. My tortillas were 7 inch so they are more like mini burritos, but look good! Would you recommend reheating straight from freezer to oven? Or defrost in the fridge and then heat in the pan as you do in the recipe? Thanks!!
Hi Adina, I haven’t frozen these, so I can’t say for sure which way would be best, but I’d lean toward defrosting them in the fridge before reheating. Please let me know how they turn out after reheating them!
Fantastic! Thank you.
I modified the recipe with the ingredients I had on hand and it was sooooo good.
I love how the tortilla turned out.
Hi, Jenn. I made this recipe for my wife this morning. She is recuperating from an operation and I wanted to cheer her up with something tasty and different. This filled the bill and then some! I didn’t have any sausage so diced a chicken breast we had grilled. Worked out so well my wife said not to bother making it with sausage in future! Frying the tortillas really brought out the flavor of the corn tortillas we thought. Nice crunch to it as well. The cilantro really makes the salsa. My daughter and two daughters in law are vegetarian and we have figured out how to make these for them as well with a little modifications. Thanks for this and all your recipes.
These burritos are delicious! The combination of flavors are a delight for the tastebuds! We like the smoky flavor from the addition of smoked paprika. For people who need to be gluten free, use a gluten free tortilla warmed up before filling as they have a tendency to break if this is not done first. Enjoy!
YUM I would love to make this for my husband and I. It is a simple and easy to follow recipe. We love burritos. I wonder if I do not add paprika if it would make a difference in taste? 🙂
It’s fine to leave it out, Ashley – it just adds a nice smoky flavor.
Hi Jennifer,
How long would these last in the fridge? I’d like to make these as well in bulk, but for one weeks worth of breakfast and not sure how the avocado would do in the fridge for 5 days.
Thanks in advance for your help!
Hi Tara, I’d say they’d keep well for 2 to 3 days. Hope that helps!
From the other side of the Atlantic, what is the difference between burrito, fajita, enchilada and taco? Thanks
Good question Gordon – it can be a little dizzying distinguishing between all of them! This is how I see them:
-Burritos are large tortillas typically filled (unless they’re breakfast burritos like in this recipe) with things like meat, rice, beans, cheese, sour cream and/or guacamole. They are generally rolled with the ends folded in to enclose all the ingredients.
-Fajitas are made with strips of sauteed or grilled chicken or beef (often with onions and bell peppers). They’re usually served with flour tortillas on the side and other condiments like guacamole, salsa, sour cream and/or cheese that can be rolled into the tortillas with the meat.
-Enchiladas are usually corn tortillas that are filled with shredded meat and/or cheese, then covered in enchilada sauce and cheese, and baked.
-Tacos can be served in a hard or soft shell and contain ground beef, chicken, or turkey and condiments like salsa, shredded lettuce and/or cheese.
Hope that helps!
Hi Jenn
Thank you so much for taking the trouble to reply – very helpful.
Gordon
Love your recipes! Question… could you make the salsa the day before? Will it keep? With my toddler, I am usually tight on time in the morning. Oh, also, we are not big fans of avacados. If the taste is light, we can eat it. If it’s strong, do you recommend any substitute, such as regular salsa? Thanks so much!
Hi Karen, You can make it a day ahead but add the avocado at the last minute. I think the taste of the avocado is light here — it’s more there for its creamy texture — but you can just omit it if you like. Hope that helps!
I am not crazy about sausage. How do you think this would be with chicken or turkey?
Hi Bobbi, I think it’d work well – you may just need to season the meat with some salt and spices (cumin, chili powder, cayenne) as the sausage adds a lot of flavor.
Hi Jenn, the timing of this is crazy! I was in LA a couple of days ago and had a breakfast burrito at Joan’s on 3rd. FABULOUS place to eat/take out. It was the best I have ever had. The tortilla was warm, soft and slightly crispy. I couldn’t figure out if it was deep fried or how she got that texture. Then this recipe shows up! So simple, thank you !
Yay! Yes, warming the burritos in a pan crisps up the tortilla beautifully – makes all the difference!
Hi Jenn, I’m interested in making these in bulk and freezing. Does the avocado freeze well, or would you recommend leaving it out until just before eating? Thanks!
Hi Katie, I’d recommend leaving it out until before eating. Hope that helps!
Just the avocado or the salsa entirely?
Hi Ellen, The avocado is the main ingredient in the salsa, so I’d suggest leaving it all out.