Breakfast Burritos
Delicious and filling breakfast burritos packed with protein, veggies, and cheese, perfect for a quick meal.
Ingredients
For the filling
- 1 tablespoon olive oil For cooking vegetables
- 2 cups chopped vegetables (e.g., red onion, bell pepper, mushrooms, or broccoli) Customize based on preference
- 1 pound breakfast sausage or Italian sausage, removed from casings Can substitute with turkey sausage or tempeh
- 8 large eggs For the filling; can use egg whites for lower calories
- 2 pinches salt To taste
- 2 teaspoons unsalted butter For cooking eggs
- 8 burrito-sized tortillas tortillas For wrapping the filling
- 2 cups shredded cheddar cheese (or Monterey Jack, pepper jack, or a combination) Can swap cheese for feta or dairy-free options
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Chop your vegetables and set them aside.
Cooking
- In a skillet, heat the olive oil over medium heat. Add the chopped vegetables and cook for about 4 minutes until they are softened. Transfer the cooked vegetables to a bowl and set them aside.
- In the same skillet, add the sausage and cook until it is fully browned, breaking it apart with a spatula as it cooks. Once done, combine the sausage with the cooked vegetables in the bowl.
- In a separate bowl, whisk together the eggs and salt. Wipe the skillet clean and add butter, melting it over medium heat. Pour in the egg mixture, cooking slowly and gently folding the eggs until they are fully cooked.
- Stir the eggs into the bowl with the sausage and vegetable mixture.
Assembly
- Take a burrito-sized tortilla and place about 1/8 of the mixture in the center. Top with shredded cheese, then fold the sides of the tortilla in and roll it up tightly.
Baking or Freezing
- To serve immediately, place the burritos seam side down in a baking dish and bake for 5-10 minutes until heated through.
- For freezing, flash freeze the assembled burritos for about 2 hours, then wrap them in foil or store in a zip-top bag.
Notes
Make sure to cook the sausage thoroughly until it is browned. Do not overcook the eggs; they should be fluffy and slightly creamy. Avoid overstuffing the burritos; a little filling goes a long way. Serve warm with salsa, sour cream, or avocado.
