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Hearty and flavorful breakfast burritos loaded with sausage, eggs, cheese, and fresh vegetables. Can be enjoyed fresh or frozen for easy mornings.

Ingredients

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  • 1 tablespoon olive oil
  • 2 cups chopped vegetables (red onion, bell pepper, mushrooms, or broccoli)
  • 1 pound breakfast sausage or Italian sausage, casings removed
  • 8 eggs
  • 2 pinches salt, or to taste
  • 2 teaspoons unsalted butter
  • 8 large burrito-sized tortillas
  • 2 cups shredded cheddar cheese (or Monterey Jack, pepper jack, or a blend)

Instructions

  1. Preheat oven to 375°F if you plan to bake the burritos.
  2. Heat 1 tablespoon olive oil in a medium to large nonstick skillet over medium heat.
  3. Add 2 cups chopped vegetables and cook, stirring often, until softened, about 4 minutes; transfer to a medium bowl.
  4. Add 1 pound breakfast sausage (casings removed) to the skillet, crumble and cook until browned and cooked through, then transfer to the bowl with the veggies, leaving or pouring off excess grease.
  5. Crack 8 eggs into a medium bowl, add 2 pinches salt, and whisk until smooth.
  6. Wipe out the skillet, melt 2 teaspoons unsalted butter over medium, pour in the eggs, lower heat to medium-low, let sit about 30 seconds, then gently scrape and fold the eggs until tender and just set.
  7. Turn off the heat and add the scrambled eggs to the bowl with the sausage and veggies; stir gently to combine.
  8. Warm tortillas briefly (10–20 seconds in the microwave wrapped in a damp paper towel or a few seconds in a hot skillet) to make them flexible.
  9. Scoop about 1/8 of the filling along a line slightly off-center on each tortilla, sprinkle about 1/4 cup shredded cheese on top, then fold and roll each tortilla tightly into a burrito.
  10. Place wrapped burritos seam-side down on a parchment-lined baking sheet and bake at 375°F for 5–10 minutes until warmed through and lightly browned.

Notes

Don’t overcook the eggs—use medium-low heat and fold gently to keep them soft and creamy instead of dry and crumbly., Drain excess sausage grease after cooking to avoid a greasy filling., Warm tortillas briefly before wrapping to make them more flexible., Avoid overfilling burritos to prevent bursting., Let filling cool before freezing burritos; flash freeze on a tray for 2 hours to freeze separately and keep shape., Label and date frozen burritos; use within one month for best quality., Reheat frozen burritos by microwaving briefly then crisping in oven or air fryer for best texture., Eggs, sausage, and veggies can be prepped ahead and stored 3-4 days refrigerated for quick assembly.

Nutrition

Find it online: https://theproteincook.com/breakfast-burritos/