Description
Hearty and delicious breakfast burritos packed with savory sausage, fluffy scrambled eggs, sautéed onions, and melted cheddar cheese, all wrapped in warm flour tortillas. Perfect for a quick and satisfying morning meal that can be made ahead and enjoyed on the go.
Ingredients
Scale
Filling
- 1 lb breakfast sausage
- 1 yellow onion, diced
- 2 Tbsp butter, divided
- salt and pepper, to taste
- 12 large eggs
- 8 oz cheddar cheese, shredded
Wrap
- 8 large flour tortillas (burrito size)
Instructions
- Cook the sausage: In a large skillet over medium heat, cook the breakfast sausage until it is fully crumbled and no longer pink. Drain any excess fat and set the sausage aside.
- Sauté the onions: In the same skillet, add ½ tablespoon of butter and the diced yellow onion. Sauté over medium heat for about 5 minutes until the onions are soft and translucent. Transfer the cooked onions to a bowl and set aside.
- Scramble the eggs: In a bowl, whisk the 12 large eggs until well combined and no streaks remain. Heat the remaining 1 ½ tablespoons of butter in the skillet over medium heat. Add the eggs and stir slowly, cooking them until they are just set but still slightly moist. Season with salt and pepper to taste. Remove from heat.
- Assemble the burritos: Lay a flour tortilla flat and layer on a portion of scrambled eggs, cooked sausage, sautéed onions, and shredded cheddar cheese. Fold the sides of the tortilla inward, then roll it up from one end to the other to form a burrito. Repeat with the remaining tortillas and fillings.
- Serve or store: Serve the breakfast burritos warm immediately, or wrap them individually in foil or plastic wrap and refrigerate for up to 3 days. To reheat, unwrap and microwave for 1-2 minutes or heat in an oven at 350°F (175°C) until warmed through.
Notes
- You can customize your burritos by adding salsa, avocado, or hot sauce for extra flavor.
- To make ahead and freeze, wrap burritos tightly in foil and place in a freezer-safe bag. Reheat from frozen in the microwave or oven.
- Use low-fat cheddar or turkey sausage for a lighter version.
- Make sure not to overcook the eggs; they should remain moist for the best texture in the burritos.
