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Whenever things get busy, these hearty breakfast burritos help keep me going. They're packed with gooey cheese, fluffy eggs, spicy sausage, black beans, and colorful veggies. They're great to prep ahead for those mornings when you need something filling but quick.
Every school year, I rely on this one for batch cooking. It started as a freezer challenge but now my family asks for them every Sunday without fail.
Tasty Ingredients
- Optional toppings: Want some salsa for zip, sour cream for a yummy tang, or maybe sliced avocado or hot sauce for richness or spice? Change them up based on your mood
- Salt and pepper: Can't go wrong with a pinch of salt and some cracked black pepper—go for kosher and fresh if you can
- Taco seasoning: Brings a smokey kick to the mix—homemade or your pantry favorite works
- Fresh garlic: A couple cloves, minced up, add that awesome garlicky bite—fresh outshines pre-chopped any day
- Butter or olive oil: Toss either in the pan so your veggies brown up golden and taste rich—real butter is my usual pick
- Medium onion: Dice it for sweet flavor—yellow onions are mild and perfect here
- Red bell pepper: Dice for extra color and natural sweetness—pick the ones that are shiny and firm
- Shredded cheddar cheese: Sprinkle in sharp cheddar for classic melty vibes—it packs the most punch
- Breakfast sausage: Sausage gives protein plus that deep, savory boost—choose good stuff with few fillers
- Large eggs: The base for creamy, protein-rich filling—farm-fresh if you can find them
- Large flour tortillas: Go for super soft tortillas so they roll tight without breaking
Simple How-To
- Build the Burritos:
- Fill a cozy tortilla with about three-fourths of a cup of scramble. Tuck the bottom over then fold in the sides. Roll it up firm so nothing falls out. If you want to freeze them, wrap each in parchment before popping in a bag.
- Mix the Filling:
- Pour the cooked sausage and a sprinkle of taco seasoning back with your onions and peppers. Stir it good so the flavors blend. Add shredded cheese last—fold until melty and delicious.
- Scramble the Eggs:
- Lower the heat and pour eggs into your sautéed veggies. Stir slow and steady with a spatula so they stay soft and a little shiny—they'll keep cooking inside the burrito.
- Sauté Veggies:
- Drop butter into that sausage pan, let it sizzle, then throw in onions and peppers. Keep it moving for about five minutes or until they're soft and getting gold. Add garlic and let it cook for half a minute to release that smell.
- Brown Sausage:
- Break sausage into crumbles in a big pan set on medium. Cook until browned—it takes eight to ten minutes. Scoop it out, leave a little fat in for more flavor.
- Get Everything Prepped:
- Dice up the pepper and onion into little chunks. Crack eggs into a big bowl, beat them with salt, pepper, and a splash of milk for fluffy eggs. Warm tortillas so they don't split later—just a quick zap or skillet warm-up does the trick.
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Sharp cheddar's always my go-to for bold taste. My youngest can't resist sneaking bites of the filling while I'm wrapping them up, so I always leave a spoonful out for snacking. It's our new tradition.
Keeping Them Fresh
If you're eating them soon, stash burritos in the fridge for four days tops. Let the mix cool totally before you wrap and freeze them—use parchment or foil, then toss them in a freezer bag. You can thaw them overnight or heat straight from frozen on a skillet or in the microwave. Either way, they're awesome.
Swap-Out Ideas
Change things up with turkey or plant-based sausage if you want something lighter. No cheddar? Monterey Jack or Mexican blend is just as good. Want to sneak in more greens? Add in chopped spinach or kale. If you prefer, use pinto beans instead of black beans.
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How to Serve
I like these hot with fresh salsa, chopped avocado, or a couple pickled jalapeños. They're perfect next to crispy potatoes or a fruit salad for a well-rounded start. But honestly, on a busy morning, just grab one and go—it'll still taste great.
A Bit of History
These breakfast burritos started out in the Southwest. They're a mash-up of Tex-Mex flavors and American breakfast basics that just work. They quickly became awesome for making ahead and hauling out the door. Every time I whip up a batch, I love mixing those traditions together.
Frequently Asked Questions
- → Which tortillas should I pick for these burritos?
Go for big flour tortillas around 10 inches. They're soft, easy to wrap, and hold everything together better than smaller ones.
- → Can I use something else besides breakfast sausage?
Definitely! Swap in turkey or chicken sausage—or go totally meat-free with crumbled tempeh if you want.
- → How do I keep my frozen burritos from turning soggy?
Let your filling cool down all the way, wrap tightly in parchment or foil, and leave out anything too watery or juicy.
- → Got any tasty topping suggestions?
Top with salsa, a few slices of avocado, a spoonful of sour cream, or just a hit of hot sauce for extra kick and crunch.
- → How should I reheat these burritos from the freezer?
Let them thaw in the fridge overnight if you can, then unwrap and pop them in a pan or microwave until everything's hot and gooey.