Breakfast Burritos
This post may contain affiliate links. Read my full disclosure policy.
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
You Might Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Can I make these ahead and then reheat in the oven? How would that affect the salsa?
Hi Loree, Yes, you can make these ahead and reheat them. See the bottom of the recipe for make ahead instructions. If you’re only refrigerating the burritos I think you can get away with putting the salsa inside them before refrigerating. If you plan to freeze them, however, I think I’d leave the salsa on the side and serve it with the burritos once they’re reheated.
SO GOOD. A keeper for sure.
I used store-bought guac (because of sheer laziness) but added my own tomatoes, cilantro, and jalapeño to it.
What size of flour tortillas should I use, large or small?
Hi Sonia, You should use large tortillas. Hope you enjoy!
I love this breakfast burrito recipe! Time and time again, I return to this recipe with perfect results to provide an anytime of the day burrito (we love eating this for dinner). I have prepared this recipe as is (just without the jalapeno) and have mixed it up per ingredients I have available. For instance, I have used pinto beans, colby jack cheese, a Penzey’s spice called “4s” (for the salt and smoked paprika), etc. All delicious. I love the technique of the recipe for cooking the burrito and employ this technique to prepare other burritos. Thank you Jenn for an awesome recipe!
I made the Breakfast Burrito this morning and my husband has not stopped thanking me
for trying your delicious burrito recipe… Thank you!
Such a fantastic recipe and amazing flavors! I did not have tomatoes so I used petite dice tomatoes which proved to be delicious. I doubled the salsa as my family loved it and will triple it next time. To save on some calories (for the adults) we ate layered without a burrito wrap. This is an award winning, simple recipe! Thank you Jenn as always for an outstanding array of recipes. I always look forward to your email.
These are the best breakfast burritos I’ve ever had. Except, we made them into quesadillas. So much easier to make and the tortilla is completely crispy brown. So, they are the best breakfast quesadillas I’ve never had.
Terry, I was thinking of making these for my Thanksgiving brunch. I’ll make them perhaps into Quesadillas so that they will last longer.
One of the best breakfast burritos I’ve ever had — YUM!
Good Morning, Jenn. Your Breakfast Burritos Rock!!! My good friend from Colombia visited over the holidays. We made the Burritos twice!
The first time we made them exactly like the recipe, using Chorizo. I served your Roasted Salsa Verde and sour cream with them. Perfection!!! The fresh avocado salsa explodes with flavor next to warm chorizo and cheese!
The second time we added chopped roasted Poblano peppers from last summer’s garden, and used a mix of 1 part hot Italian sausage, and 3 parts sweet Italian sausage. Still wonderful, though I prefer the Chorizo.
I was thinking of adding a tablespoon or two of refried beans to each burrito, but I’m afraid they’d be very heavy for breakfast! What do you think?
Thanks for another GRR-EAT recipe! Cyndi
Absolutely delicious! Thanks Jenn for another great recipe. I have to admit, for a shortcut, I get the organic Costco organic guacamole. But, I am in love with all your recipes! And I tell my friends about your site. Big bonus this Christmas was . . . I was gifted with your cookbook 🙂