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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A wonderful and flavorful breakfast burrito. The smoked paprika and shallot added a slightly different flavor than typical breakfast fare. Will definitely make again and again (when time allows).
Question: Can you make and freeze these for breakfast throughout the week?
Hi Kim, 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!
Positively drool-worthy. You’ve done it again! Thank you for all of your delicious ideas ☺️
My family always asks me to make these for special occasions! This recipe is so great, we don’t change anything and it’s always a surefire hit! Really great to cook with two people working together, so one person can make the salsa/wrap the burritos while the other cooks the chorizo and eggs/washes the pan. It’s a fun way to connect with someone you love in the kitchen doing a straight-forward, yet VERY rewarding recipe!
Best mexican breakfast burrito recipe I’ve ever tried. My husband and I both loved it. Can’t wait to make them for brunch when my kids come home for Christmas!!
I know the spot in Reston, VA that you’re talking about! I lived in that town for more than thirty years! That’s convinced me to make these burritos. Thanks!
Please give some thought to lowering sodium content in your recipes. Thanks PS My husband has cardiac issues and I’m sure he’s not alone. I would love to enjoy your excellent recipes. Otherwise I would give it a five.Thx Jane
Ditto Jane’s comment. I’m rather ‘salt sensitive’ myself (READ: Old with High Blood Pressure. For Jane, I would recommend “No Salt’ salt substitute for regular table salt. It has potassium though which can also effect some medications.
But Jane does bring up a good point. For those of us with sodium-sensitive diets and/or tastes, alternative/suggestions would be GREATLY appreciated. Thank you for your consideration.
Kaila, you said exactly the same thing I think when I see these types of comments. Just do the same thing you do with your own home recipes! Can’t use salt? Use a salt substitute or just omit it! Need gluten-free or vegan?
Do whatever you normally do.
Don’t like an herb or spice, skip it or use one you like. But to take off stars because the recipe doesn’t meet whatever type of restrictions or tastes your culinary path takes is not fair to the author. Do your homework and figure out how to make the necessary adjustments to recipes to tailor them to your own particular situation.
Search for sites and cookbooks that cater to your needs. A lot of tweaking goes into getting a recipe right, to expect the author to also know all the right ingredients to use, not use, or substitute in order to make the recipe meet everyone’s dietary restrictions is expecting too much. Do the same thing Jenn does, make it your own and do some tweaking!
Great recipe, by the way!
She shouldn’t have to cater to your health needs and it’s weird to give two stars bc she didn’t. I have the opposite where I need more salt in my diet and because I am an adult I will simply be adding more instead of complaining that the recipe doesn’t cater to me
Came here to say the same! Some of us have an issue with low sodium levels so we need to up our salt intake. As an adult, I know how to add more salt to recipes to fit my own needs. No need to deduct stars from a fantastic recipe just because you are bitter over your own personal health needs.
I made these the first time for dinner because I was craving something Mexican but my husband and children wanted breakfast food. They are now one of the most frequently requested meals in our house. I usually double the recipe and wrap leftovers in parchment then put them in zip locks so everyone can have them for a quick breakfast over the next few days.
This looks great Jen! I am excited to try it. I wonder if you have any recommendations for a breakfast meat for people who are kosher? any suggestions on substitution?
Hi Melissa, I don’t know if they make kosher turkey or chicken sausage but that would work. If not, some readers have commented that they’ve replaced the sausage with either black beans or meatless sausage. I haven’t tried either of those, but I think they would work. Hope that helps!
I have done a ‘spicy’ black bean puree instead. Some actually preferred it.
Fabulous recipe!! Very clear instructions and beautiful photos. Have made this several times, and is always a hit! This is a great meal for anytime of the day. As noted by Jenn, this was inspired by Lake Anne Market and Deli in Reston, VA. The food on their website looks amazing…I need to go there the next time I’m in Reston!
Delicious! Used chicken brats.