Sausage Egg and Cheese Breakfast Burritos
A hand-held delicious and balanced breakfast wrapped up in a burrito!
Servings 8 burritos
Calories 452kcal
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.
Notes
Storage
Fridge: Store in the fridge individually wrapped in plastic or foil for up to 3 days.
Freezer: Wrap tightly individually in plastic wrap or flash freeze to store all in one freezer-safe bag for up to 3 months.
Substitutions
Pork Sausage: Use your favorite sausage!
Cheese: We love the flavor of cheddar in these breakfast burritos, but you can also use mozzarella, Monterey jack, gruyere, gouda, or a combination of your favorites.
Flour Tortillas: Make these gluten-free by using your favorite gluten-free burrito-sized tortillas.
Take them Camping!
These breakfast burritos are one of our favorite things to make ahead and then take with us camping. We make a batch, store them in the freezer, and then add them to the top of our cooler so that they start to defrost. Then, you can reheat them over the campfire or a camp stove by either cleaning and lightly greasing the campfire grate and adding the burrito directly on the grate, or keeping them wrapped in foil.
Reheat
You can either use a microwave to reheat these breakfast burritos from the fridge or give them a crispy outside by reheating them slowly on the stovetop in a pan on low. Rotate to get all of the edges nice and crispy! To reheat from frozen, take them out of the freezer to defrost in the fridge overnight.
Nutrition
Calories: 452kcal | Carbohydrates: 16g | Protein: 25g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 382mg | Sodium: 871mg | Potassium: 311mg | Fiber: 1g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 0.4mg | Calcium: 198mg | Iron: 3mg
