Breakfast Burritos – the breakfast of champions and also people who don’t want to eat at home.

I’m always searching for good “grab and go” breakfast ideas… not because I grab and go anywhere, but because my husband does. He says his “stomach does not wake up for a few hours”, so he’s not ready to eat anything until he’s already been at work for a while. (I struggle to sympathize with this, as I usually wake up hungry and can’t get food in me fast enough.)

Sometimes I make him shakes or smoothies and keep them in the freezer for him to take along, but variety is the spice of life, right? I have a few breakfast things in my arsenal that I make ahead and keep stocked in the freezer, and one of his favorite things to eat is a breakfast burrito.

Neither one of us are big fans of reheated eggs, but these have enough other “stuff” with them that you don’t really get a reheated eggs vibe. The sausage I use is a little spicy, so they have a yummy kick, and they’re wonderfully filling. I’m not going to lie – on the mornings I DO have somewhere to go and figuring out breakfast feels overwhelming, I’ll often take one from his stash to eat. Or I’ll make one fresh just for me… yum!

He likes dipping his in queso, I like dipping mine in queso AND salsa. My personal philosophy is that you can literally never have too many condiments on anything.

The other great thing about breakfast burritos is that you can let your kids help make them. Mine like to distribute the cheese and hand me paper towel and foil squares for wrapping.

(Pro tip: your burritos will be even yummier if your helper is super cute!)

Breakfast Burritos

  • Servings: 8
  • Difficulty: easy
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  • 1/2 lb breakfast sausage (we like links chopped up finely, but you could certainly use ground)
  • 1 small onion, chopped
  • 10 large eggs
  • 1 T. half & half
  • salt and pepper to taste
  • Creole seasoning to taste (we use Tony’s)
  • shredded cheese
  • 8 tortillas

If you’re using ground sausage, cook it in a frying pan then add the onions and cook until translucent. If you’re using link sausage, put it and the onions in at the same time. Transfer to a plate.

Beat the eggs with the half & half, salt, pepper, and Creole seasoning. Pour into the still warm pan and cook, stirring with a spatula until you have soft, fluffy scrambled eggs. Transfer to plate.

Spread tortillas out on a clean surface. Distribute the sausage and onion mixture evenly across them, then the eggs, then sprinkle each with cheese.

Now it’s time to roll and wrap. It’s easiest to do each burrito one at a time for this step. Fold up the bottom of the tortilla then wrap the sides in, like you would a taco. Wrap the burrito in either a paper towel or a piece of parchment paper, then wrap tightly in foil.

You can freeze them just like this, but I like to put them in an airtight container as well to make sure they stay fresh.

In the morning, take the foil off and then microwave to heat. In my microwave it works best to heat for 60 seconds, then flip and microwave another 30 seconds.


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