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Breakfast Burritos

Delicious and comforting breakfast burritos filled with fluffy scrambled eggs, cheese, and savory breakfast sausage. A quick and satisfying morning meal for the whole family.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tex-Mex
Calories: 550
Ingredients Method Notes

Ingredients
  

Burrito Ingredients
  • 4 large flour tortillas (10-inch size) Soft and pliable, perfect for wrapping.
  • 6 large eggs For fluffy scrambled eggs.
  • 1/2 cup milk (optional) Makes the eggs creamier.
  • 1 cup shredded cheddar or Monterey Jack cheese Adds gooey delight.
  • 1 cup cooked breakfast sausage, crumbled Savory protein to balance flavors.
  • 1/2 cup diced onion For sweetness and depth.
  • 1/2 cup diced bell peppers Add crunch and freshness.
  • to taste salt and black pepper To elevate flavors.
  • 2 tbsp butter or oil For cooking.
Optional Add-Ins
  • avocado For creaminess.
  • beans For extra protein.
  • salsa For zest.
  • cilantro For freshness.
  • hot sauce For a spicy kick.

Method
 

Cooking
  1. Start by heating a skillet over medium heat and cook the crumbled sausage until browned, then set aside.
  2. In the same pan, sauté the diced onions and bell peppers until soft and fragrant, then set aside.
  3. In a bowl, whisk together eggs, milk (if using), salt, and pepper until well-blended. Scramble the eggs in the buttered skillet over medium-low heat until just set.
  4. Warm tortillas slightly to make them easier to roll.
  5. Assemble the burritos by layering cheese, scrambled eggs, cooked sausage, and sautéed vegetables on each tortilla.
  6. Roll the tortilla tightly and place seam-side down in a hot, dry skillet.
  7. Toast each side for 2–3 minutes until golden and crisp.
  8. Serve warm with salsa or your choice of toppings.

Notes

Avoid overbaking the eggs for fluffiness. Control filling portions to prevent tearing tortillas. Leftovers can be stored in the freezer and reheated directly from frozen.