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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My family loved this dish! All of them said it was their favorite weeknight family meal. Thanks for the wonderful recipe!
I made this recipe for dinner tonight and it was delicious. And completely filling without any other sides. I didn’t make any substitutions except to add sautéed spinach to one burrito for my daughter who didn’t want the salsa inside the burrito. The salsa recipe is SO delicious I will make that again to serve with chips. My daughters have already asked when we can have this again. Thank you!
Made these for dinner last night, & they were a big hit! Was fun teaching our daughter to help make them as well. I did just put a spoonful of minced jalapeno & that was enough since it was a big jalapeno. Will try them again with slight variations on fillings today, like more eggs, different meat fillings. I also enjoyed mine with sour cream. Maybe in the future I will try to throw in some hash browns or potatoes. Thank you so much for all of your recipes! You’re the bomb! As a mother myself, I enjoy the relative simplicity of your recipes yet maximum deliciousness! That’s how I like to cook, but I bank on your expertise and experience to give me the great go-to recipes. Mahalo Jenn!
Also, today, I’m going to make one of these with some leftover corned beef from your St. Patty’s corned beef recipe! My family thanks you as well 🙂
😊
I made these a few hours ahead of time for a brunch, then browned them just before serving. I made them a little smaller with an 8 in tortilla and used 5 eggs and a little over 1/2 lb of sausage. I got 8 smaller size burritos. They were a great success served with a kale salad, fresh fruit and cinnamon rolls. Since there were only 6 of us there,I was hoping to have one for breakfast on the way to work today, but there were no leftovers so I will have to make them again to see how well they reheat 🙂
5 STARS!!!
Have been waiting to make these and finally did! What took me so long! To die for! Made them with hot Jimmy Dean pork sausage. The salsa was so good, I ate what was left over. Browning these on all sides in a pan really gives the burritos a nice crunch. The big win was serving these up with Jenn’s green sauce! O..M..GGGG!!! My husband opted for sour cream and came back looking for seconds! Jenn, Jenn, Jenn…..!!!! THANK YOU for all your wonderful recipes that need no modifications and are so quick and simple! I can’t wait for my cookbook!!!
Made these with hot Italian pork sausage and they were great. The salsa makes the dish. I’ll probably make it alone it was so good! Proportions of spice spot on as always.
My son bet me mine wouldn’t turn out like pictures, but they did. Your directions were spot on. This was a phenomenal recipe that will be made again and again! Thank you Jenn for making dinners so easy!
Dear Jenn I have just one question can I skip using eggs for this recipe.. I have high cholesterol and is there anything I can substitute the eggs if the recipe needs it…
Big fan.. Love your recipes.
Hi Hana, the eggs definitely add some heft to these burritos. Is there a low cholesterol egg substitute you could use here?
I have had a similar burrito that had roasted potato, sweet potato & onion in it and it was delicious. You might give that a try.
Absolutely delicious! Loved it – as I do all of your recipes