Description
This hearty Breakfast Burrito is packed with scrambled eggs, sausage, cheese, and veggies, all wrapped up in a warm tortilla—perfect for a quick, on-the-go breakfast!
Ingredients
Scale
- 4 large eggs
- 2 sausage links or 2 strips of bacon, cooked and crumbled
- ½ cup shredded cheddar or Monterey Jack cheese
- 1 small red bell pepper, diced
- ¼ cup onion, diced
- 1 tablespoon butter or oil
- 2 large flour tortillas
- ¼ avocado, sliced (optional)
- Salsa or hot sauce (optional)
- Salt and pepper, to taste
Instructions
- Sauté the veggies: Heat the butter or oil in a skillet over medium heat. Add the diced onion and red bell pepper, and cook for 3-4 minutes until softened. Remove from the pan and set aside.
- Scramble the eggs: In the same skillet, whisk the eggs with salt and pepper. Pour into the skillet and cook, stirring occasionally, until the eggs are fully scrambled and set, about 3-4 minutes.
- Assemble the burrito: Lay each tortilla flat. Divide the scrambled eggs, crumbled sausage or bacon, sautéed veggies, and shredded cheese between the two tortillas. Add sliced avocado if using.
- Roll it up: Fold the sides of the tortilla in, then roll the burrito tightly from the bottom up, securing all the fillings inside.
- Heat and serve: Place the rolled burritos back in the skillet seam-side down, and heat for 1-2 minutes per side until golden and crispy. Serve with salsa or hot sauce.
Notes
- You can easily make these ahead of time and freeze them. Wrap each burrito in foil and store in the freezer for up to 3 months. To reheat, unwrap and microwave for 2-3 minutes, or bake in the oven at 350°F for 15-20 minutes.
- Customize by adding extras like black beans, spinach, or hash browns.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 burrito
- Calories: 500
- Sugar: 3g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 375mg