Breakfast Burritos
Ingredients
- 1 large avocado
peeled, pitted, and diced
- ½ cup diced seeded tomatoes
from 1 to 2 tomatoes
- 1 small shallot
minced, about 2 tablespoons
- 1 clove garlic
minced
- 1 jalapeño pepper
seeded and minced
- 1 tablespoon fresh lime juice
from 1 lime
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ cup fresh chopped cilantro
- 4 large eggs
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ½ lb spicy sausage
removed from casings, such as chorizo, Italian, or anything you like
- 1⅓ cups shredded Monterey Jack cheese
6 oz
- 4 burrito-size flour tortillas
10-in
- Vegetable oil
Directions
- 1
Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.
- 2
In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.
- 3
Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).
- 4
Assemble the burritos: Spoon about ¼ cup of the avocado-salsa onto each tortilla (you'll have a little leftover salsa; that's for the cook!), followed by a quarter of the sausage, a quarter of the eggs, and ⅓ cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- 5
Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
- 6
Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking.
To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)
Breakfast Burritos
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About this Recipe
Looking for the ultimate breakfast experience that delivers big flavor and keeps you full? This breakfast burrito recipe is your answer, packing all your favorite fillings into one satisfying package that’s perfect for any time of day.
What sets this breakfast burrito apart is the thoughtful combination of fresh, bright elements with rich, savory ones. The homemade avocado-tomato mixture, brightened with lime, cilantro, garlic, and jalapeño, cuts through the richness of the spicy sausage, fluffy eggs, and melty Monterey Jack cheese, creating a perfectly balanced bite every time. You'll appreciate the depth of flavor from ingredients like smoked paprika and cumin.
Prepare for a symphony of textures and tastes in every bite. You'll experience the creamy smoothness of avocado, the fresh burst of tomato, the subtle kick of minced jalapeño, and the satisfying chew of spicy sausage. The eggs are light and tender, beautifully complemented by the warming hint of smoked paprika, all nestled within a soft flour tortilla. This is a hearty, flavorful dish you'll find yourself craving.
Customization & Variations
Feel free to make this recipe your own! You can easily customize the fillings to suit your preferences or what you have on hand:
- Protein Swap: Not a fan of spicy sausage? Try crumbled bacon, diced ham, or even plant-based sausage for a vegetarian option.
- Spice Level: Adjust the amount of minced jalapeño to control the heat. For a milder burrito, remove all seeds and membranes or omit it entirely.
- Cheese Alternatives: While Monterey Jack melts beautifully, shredded cheddar or pepper jack would also be delicious choices.
These substantial breakfast burritos are perfect for a hearty weekend brunch, a satisfying family breakfast, or even a quick, flavorful dinner. They’re a complete meal on their own, needing no extra fuss.