Breakfast Burritos

4.78 from 9 votes

An easy breakfast burrito recipe with eggs, breakfast sausage, chunky salsa, and shredded cheese. Great for meal prep and freezer friendly!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: Mexican

Servings: burritos

Whisk together the eggs, smoked paprika, salt, onion powder, and garlic powder in a medium bowl. Set aside.
Heat a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 4 minutes.
Add the bell peppers, green onions, and kale or spinach (if using). Cook for 5 minutes, stirring occasionally, until the peppers have softened. Transfer the mixture to a plate and set aside.
Reduce the heat to low. In the same skillet, add the whisked eggs. Cook for 2-3 minutes or until the eggs are cooked through. Transfer the scrambled eggs to a plate and set aside.
Wipe the skillet clean with a paper towel and set aside.
Assemble the burritos: To each tortilla, add in 1/8th of the sausage, 1/8th of the scrambled eggs, 1 tablespoon of chunky salsa, and 1 tablespoon of shredded cheese. Fold the sides of the tortilla over the filling and roll, tucking in the edges as you go.
Heat the clean skillet over medium-high heat. Add the burritos, seam side down, and cook until the bottom of the burritos are golden brown, about 1-2 minutes. Flip the burritos over and cook for 1 more minute until golden brown.
Serve immediately or cool and store in the fridge or freezer.

Tortillas: Make sure you use large or extra-large “burrito size” tortillas so that it’s easy to fill, tuck, and fold everything together into a neat burrito.
Freezing: Let the burritos cool completely and then wrap each burrito tightly in plastic wrap or aluminum foil. Then place the burritos in a freezer-safe resealable container or bag and freeze for up to 3 months. To reheat, unwrap them and warm up in a 350°F oven for about 15 minutes or until they're fully heated through, or reheat them in the microwave.