Sausage Egg and Cheese Breakfast Burritos
Our latest grab-n-go breakfast is hearty, delicious, and perfect to make ahead for meal prep. These Sausage Egg and Cheese Breakfast Burritos will make those busy weekday mornings a breeze and fuel you all day!
It’s our latest and greatest new quick and easy breakfast! We absolutely love these Sausage Egg and Cheese Breakfast Burritos because they’re packed full of everything you need for the day in a well-balanced and downright delicious hand-held meal! Even better, this recipe is to make a large batch of them to either meal prep for the week, or store in your freezer. They ended up being a go-to camping breakfast for us too as they were even more delicious when heated up over a campfire!
Ingredients Needed
- Eggs – You’ll need lots because this recipe makes a total of 8 burritos with each using about 2 eggs per burritos.
- Sausage – We love a high-quality pork sausage for these from one of our favorite local meat markets!
- Flour Tortillas – Get (or make!) the big burrito-sized tortillas for these.
- Cheddar Cheese – This is our favorite for these breakfast burritos, but you can of course also use mozzarella, Monterey jack, gouda, gruyere, or a combo of any of your favorites.
- Olive Oil, Salt, and Pepper – Just a touch, to season!
Easy to Make
First, cook the sausage. Crumble it up as it cooks so you can get some good distribution throughout your 8 burritos.
Next, the eggs! Now 16 eggs, that’s for sure a lot of eggs to scramble at once and we find that we need at least our trusty 12″ cast iron skillet for this job. But you can also cook the eggs in batches in a smaller skillet. Also, for breakfast burritos especially, it’s important not to overcook the eggs. Cooking them too much will actually cause moisture to be released from the eggs when they’re stored which can cause soggy burritos.
Now to assemble! Once your sausage and eggs are cooked, then it’s time to give your flour tortillas a quick steam to ensure they’re super pliable (see recipe notes).
Roll! For a nice tight roll, follow these simple steps:
- Fold in the sides. Bring the left and right side of the tortillas in to the center of the burrito folding it over the filling.
- Fold up the bottom. Keep those sides down and then bring up the bottom of the tortilla, so that it folds over the filling.
- Tuck under the filling. Keep the edges down and then gently tuck the bottom of the tortilla under the filling.
- Finish with a tight roll. With that bottom part of the tortilla tucked under, give the rest a tight roll, keeping those edges in.
Repeat with all 8 tortillas and you’ll have a load of these loaded and delicious Sausage Egg and Cheese Breakfast Burritos ready for the most important meal of the day for the week or to stock your freezer with!
Recipe Tips
When cooking this many eggs in one pan, it’s important to make sure that all of the eggs are cooked, but also not overcooked, so keep these tips in mind!
*Cooking at medium-low heat will be better for cooking them at an even rate and keep them nice and soft.
*Use room temperature cheese because adding cold cheese from the fridge can cause for uneven cooking.
*Let the bottom of the eggs set first and then use a spatula/turner to move eggs in the pan to cook slowly.
This is a good rule for any time you want the best melt. That’s because pre-shredded cheeses have anti-clumping additives.
For this many eggs, we use our 12″ skillet. If you don’t have a skillet that large, then we suggest scrambling the eggs in batches.
These breakfast burritos are absolutely perfect for meal prep. Store them in the fridge for the week or the freezer for up to 3 months. We also love to take them camping with us! Putting the frozen burritos in the top of your cooler and then reheating them over a campfire or camp stove makes for a delicious way to start a day while camping!
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- Perfect Soft Scrambled Eggs
Sausage Egg and Cheese Breakfast Burritos! Yes, it’s a mouthful to say, but trust me, an absolutely delicious one to eat!
Make it Crispy! We love to cook these over an open campfire or reheat them in a pan on the stovetop slow and low to give the outside a nice crisp texture!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Sausage Egg and Cheese Breakfast Burritos
Equipment
- 12" skillet
- large bowl
- spatula/turner
Ingredients
- 16 eggs
- 1 lb pork sausage
- 1 cups cheddar cheese shredded, 3 oz
- 8 flour tortillas
- 1 teaspoon olive oil
- 1/4 teaspoon kosher
- 1/4 teaspoon pepper
Instructions
- Prep: Shred the cheese and set aside to come up to room temperature. Crack all of the eggs into a large bowl and whisk until all of the yolks are broken and set aside.
- Cook Sausage: Heat skillet to medium and add olive oil. Add sausage and crumble and break it up as it cooks. Stir and saute until fully cooked breaking it up as it cooks, about 10 minutes. Remove from pan and set aside on a paper towel-lined plate.
- Cook Eggs: Remove all except about 1 – 2 teaspoons of sausage grease from the pan. Swirl to coat the bottom of the pan. Add the whisked eggs to the skillet. Wait 10 seconds and then add the salt and pepper and cheese on top. Use a spatula/turner and slowly move eggs around the edge of the pan toward the center and repeat moving the eggs towards the center rotating with the uncooked eggs. Repeat until all of the eggs are soft scrambled. *Overcooking the eggs can cause soggy eggs when reheated.
- Soften Tortillas: To make the flour tortillas more pliable, add them all to a microwave safe plate and place a damp paper towel half after every 2nd tortilla. Microwave for 20 seconds. This will steam them slightly to make them more pliable.
- Assemble: Gather sausage, eggs, and tortillas. Lay out one tortilla and add a heaping 1/2 cup of scrambled eggs to just below the center of the tortilla and then top with 1/3 cup of cooked sausage.
- Roll: Roll the burrito by folding in the outside edges of the tortilla to the center and then while keeping those edges in, fold up the bottom of the tortilla and tightly wrap it under the sausage and eggs. Keep the edges folded in while tightly wrapping the rest of the burrito up.
- Serve and Enjoy or store in fridge or freezer for meal prep.
- Crisp the outside! For an extra delicious crisp and crunch, add the burrito to a greased pan on the stovetop on low. Cook on low to brown the outside and turn to brown all of the edges.
These are delicious and freeze perfectly for quick meals!
Yes! Thank you so much for sharing!