These Crispy Sausage Egg Breakfast Burritos are hearty enough for breakfast, brunch or brinner and freezer friendly so you can make them ahead of time, too!
Have you ever had breakfast burritos? They’re a lot like the burritos you have for lunch or dinner, except that you use eggs, instead of meat, to fill the tortillas. You can add some breakfast sausage to the eggs, throw in some veggies and maybe some hash browns or fried potatoes.
We’ve been making these sausage and egg burritos for breakfast since way, way back. See, we figured out that while the kids don’t really like eggs, they’ll eat almost anything wrapped in a tortilla! Actually, I’m gonna be completely honest here and let you know that the Hubs makes them. I do the pancakes, muffins and French toast, but he’s the egg man.
If you like sausage and eggs for breakfast, check these recipes out:
- low carb sausage egg breakfast scramble,
- cheesy sausage and egg cups
- sausage and egg breakfast sandwich
Anyway, this is an easy recipe for breakfast burritos that uses just four main ingredients:
- Scrambled eggs
- Breakfast sausage
- Shredded cheese
- Flour tortillas
So first, you make the sausage. Then, you make the eggs. Then, you start making the burritos!
You could easily stop there, but we like to take these breakfast burritos to a different level and give them a crispy texture. So after rolling the burritos, you heat them up in a skillet for a little bit until they’re golden brown and crisp on the outside.
It’s an extra step, but it’s so worth it!
You can eat these crispy sausage egg breakfast burritos right away, or you can freeze them for later. They’re perfect for a grab and go breakfast during the week, especially during the school year.
If your mornings are as crazy as ours are, you’ll love these crispy breakfast burritos as a make-ahead breakfast!
How to Make Crispy Sausage Egg Breakfast Burritos
Scrambled eggs, sausage and cheese are rolled into a flour tortilla and browned on the stove until crispy. Make them ahead of time and freeze until you need them!
- 1 pound breakfast sausage
- 10 eggs, beaten together
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 8 flour tortillas
- 2 cups shredded colby jack cheese
- 2 tablespoons butter, divided
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Crumble and cook the sausage in a large skillet until brown. Drain grease, place sausage on paper towel-lined plate, cover and set aside
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In a large skillet, melt 1 tablespoon of butter, add eggs, salt and pepper, and cook over medium heat, stirring continuously, until mostly set and no longer runny
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Stir in sausage, then remove from heat
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Add some of the egg mixture to the middle of a tortilla, top with some of the cheese, fold sides, and roll up
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Melt 1 tablespoon of butter on a griddle or skillet over medium-high heat. Place burrito in pan, and cook for about 1 minute per side or until golden brown
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Repeat process until all burritos are made, and serve immediately
If you’re looking an easy grab and go breakfast, give these crispy sausage egg breakfast burritos a try.
Happy Cooking,
Breakfast burritos are the best and these are loaded!
I’m loading up my freezer with these! What a great way to start the day!!
What a fantastic way to start the day!
Thanks, Des! It’s definitely one of our favorites.
That kind of breakfast always hits the spot – these look terrific!
OMG! This is the perfect way to start my day!
This looks like a fun breakfast idea 🙂
This is one amazing way to start off my day… making these soon!!
These would be amazing to make for my kids’ breakfast before school! Yum!
Its a wonderful grab and go breakfast. Thanks, Catherine. 🙂
This is a great Breakfast Burrito, we really enjoy Breakfast Burrito’s. Thanks so much for sharing with us at Full Plate Thursday and you have a great weekend!
Come Back Soon
Miz Helen
Newbie make-ahead freezer cooker here- how do I wrap these for the freezer, how long do they last, and how do I re-heat? Thanks! The recipe was amazing, and my 4 yr old non egg eater had no idea! Lol!
So glad you liked them! I wrap the individual burritos in plastic wrap then put them in freezer bags before freezing. You can reheat them for about 1 or 2 minutes in the microwave on a paper-towel lined plate or thaw and bake them for about 15 minutes or until heated through. I’ll update the post, as well. 🙂