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.
Made this for my adult kids and they loved it – very clean & light. I’m going to make this again today but put a bit more heat into it. My first batch was doubled, 1 salsa with and 1 without jalapeno. The family only left 1 burrito which was great as a left over. My leftover salsa also lasted several days for a quick burrito snack.
This recipe is amazing. I just made it for my family they loved it. In mine, I added a bit more cheese but that was just how I like it, the proper recipe is also delicious I highly recommend.
I’m sorry, maybe I used a low quality sausage, IDK. But I felt like there was too much going on in this wrap. Maybe I’m not one for breakfast burritos. Clashing flavors…
Incredible! My son made these for our family and we had an amazing meal (we had them for dinner). The salsa is perfect. Definitely will make these again for company or for just us.
I tackled this recipe one morning with my daughter and it turned out SO DELICIOUS!!! Another hit at our house! The salsa took some time, as it requires chopping, but it was well worth it. Need to make breakfast for dinner soon!! Thank you, Jenn!
These are a family favorite! I had never made breakfast burritos before finding this recipe, and these are better than any I’ve had while dining out. Easy and delicious, thank you 🙂
Can this be frozen?
Hi Harry, I haven’t frozen them, but I think you could get away with it. If you freeze them, I’d leave the salsa out and serve it on the side when you reheat them. Enjoy!
These Breakfast Burritos have become a staple weeknight meal in our home. My husband loves them! I often double the Avocado-Tomato Salsa portion as it is so delicious and wonderful to have as a snack or include in other meals. I reduce the salt to ¼ tsp and then add more if needed. I have used various types of sausage with success. I appreciated the step by step photos as I had never assembled burritos before!! Thank you Jenn!
I have made these a couple of times for breakfast and they always come out great. I make the salsa ahead of time the night before to save time in the morning. I just add the avocado in the morning so it doesn’t brown overnight and it works out really well! Also, the salsa is great on tortilla chips if you have any leftover.
In addition, I tried using the smaller tortillas with these and they were difficult to tuck and roll so I recommend sticking with the larger tortillas!
Made these breakfast burritos for dinner. Love the method of browning the burritos after assembly. It makes a great presentation. For me however, I didn’t care so much for the avocado salsa IN the burrito as most reviewers do. But that’s okay. Everyone has their differences, which is awesome. I love salsa and I love avocado, just didn’t care so much for it in the burrito.
This breakfast burrito is very good and the best improvement on a breakfast burrito that I have ever found. It’s a few more ingredients than a typical everyday breakfast burrito (which for us is tortilla, eggs, cheese and regular salsa) but the additions, slightly longer prep and process are really worth it. It might be tempting to pass on the fresh avocado salsa, but don’t do it. We have made them with and without the avocado salsa, but the salsa is what really tips this recipe over the line to special and great.
Has anyone ever tried with bacon instead of sausage? We are not sausage fans in my family. Guessing I’d increase eggs by 50% for volume to go with it?
Hi Lisa, I’d increase the eggs by 2. Hope you enjoy!