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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Jenn, is it best to freeze before or after cooking?
Hi Lin, I’d freeze them after cooking. 🙂
I have an avocado intolerance. Any alternatives you’d suggest?
Hi Nicole, You could replace the avocado with 1 cup of corn kernels. I’d love to hear how it turns out if you try it!
A weekly staple in our house! Love love love!
This is quickly going to become a breakfast staple around my house and in my RV when we’re camping with friends! Easy and delicious and you can kick up the heat or tame it down to your liking. I made them without the avocados because, sadly, everyone in my family besides me is allergic. I just put the avocado on the side. Thank you for another great recipe! 😊
I don’t see instruction for freezing these. Can it be done? Love the idea of having breakfast ready to go for school mornings. If you can give freezing directions that would be great! Thank you Jenn.
Hi Dawn, I haven’t frozen them, but I think you could get away with it (after cooking them). If you freeze them, I’d leave the salsa out and serve it on the side when you reheat them. Enjoy!
The family really loved the recipe. The fresh avocado salsa adds some nice vibrancy to the burrito. Both kids ate and ate well! Thanks for posting.
Best burritos ever 😋 The fresh salsa is just fantastic. Made these in hopes of having leftovers to freeze but they didn’t make it that far. They were so good! Thank you for making my family’s breakfast today delicious!
My son is in a band and he invited me to ride along with his band to their gig. Now this was a 6-hour van trip with 4 smelly guys and all their stuff! I made these burritos to take along and they were so delicious and impressed those smelly guys! Plenty of food that kept them satisfied. I make them whenever I need to feed a crowd.
Made these for brunch with my girlfriends. I made them exactly as written and they were amazing! They were a hit and everyone asked for the recipe.
These breakfast burritos were incredible to eat and easy to make. Thank you for sharing your passion. I’m learning new skills, eating new foods and feeling a little adventurous in these crazy times.
I used this recipe as a loose guide for breakfast with the things I had on hand: leftover taco meat, leftover basmati rice, avocado, tomatoes, cilantro, eggs & shredded mixed cheddar, and random tortillas leftover from other meals. Sounds silly, but I had never understood the final key step to making the perfect burrito: melting it all together and crisping it in the pan. I’ve made quesadillas this way a hundred times but for some reason never thought to do it to a burrito. Even though I didn’t use any seasoning at all, they were excellent with a little added picante sauce and hot sauce. Kids and hubby gobbled them up! I would definitely make this again, both as a template for leftovers, as well as shopping ahead to make it per the recipe, including seasonings. Thanks for sharing this!