Sausage, Egg, and Veggie Breakfast Burritos
Description of this recipe: These hearty breakfast burritos are packed with savory sausage, fluffy scrambled eggs, melted cheese, and vibrant vegetables. This recipe yields eight burritos, perfect for meal prepping and enjoying quick, delicious breakfasts throughout the week.
Why you will love this recipe: These burritos are incredibly versatile, customizable to your favorite ingredients, and a fantastic way to start the day with a protein-packed and satisfying meal. They are also freezer-friendly, making them an ideal option for busy individuals and families. You’ll appreciate the ease of grabbing a burrito straight from the freezer, knowing you have a wholesome and delicious breakfast ready in minutes. No more skipping breakfast or resorting to sugary cereals!
Introduction
Breakfast burritos are a staple for a reason. They are the perfect marriage of convenience, flavor, and nutrition. Imagine waking up to the aroma of savory sausage and fluffy eggs, knowing that a warm, comforting breakfast is just a few minutes away. These breakfast burritos take all the best elements of a classic breakfast – scrambled eggs, sausage, cheese, and veggies – and wrap them up in a warm tortilla, creating a portable and satisfying meal.
This recipe is designed to be simple and efficient, perfect for those who want to enjoy a delicious breakfast without spending hours in the kitchen. With just a few easy steps, you can prepare a batch of eight burritos that will keep you fueled and energized throughout the week. Whether you are a busy professional, a student rushing to class, or a parent juggling multiple responsibilities, these breakfast burritos are a game-changer.
The beauty of this recipe is its flexibility. Feel free to experiment with different vegetables, cheeses, and seasonings to create your own unique flavor combinations. Add some spice with jalapeños, pack in extra nutrients with spinach, or swap out the cheddar cheese for a creamy Monterey Jack. The possibilities are endless!
Ingredients:
- 1 tablespoon olive oil
- 2 cups chopped vegetables, such as red onion, bell pepper, mushrooms or broccoli
- 1 pound breakfast sausage or Italian sausage, removed from casings
- 8 large eggs
- 2 pinches salt, to taste
- 2 teaspoons unsalted butter
- 8 burrito-size tortillas
- 2 cups shredded cheddar cheese, or Monterey jack, pepper jack or a combination
Preparation:
Step 1: Preheat the Oven (Optional).
If you plan to bake and eat the burritos immediately, preheat your oven to 375°F (190°C). This step is optional and only necessary if you want to achieve a crispy, golden-brown tortilla. If you are freezing the burritos for later, skip this step.
Step 2: Sauté the Vegetables.
Heat the olive oil in a large nonstick skillet over medium heat. Add the chopped vegetables (red onion, bell pepper, mushrooms, broccoli, or your preferred mix) to the skillet. Cook, stirring frequently, until the vegetables have softened, about 4 minutes. This process helps to release their natural flavors and ensures they are tender in the final burrito. Once cooked, transfer the vegetables to a clean medium-sized bowl and set aside.
Step 3: Cook the Sausage.
Add the breakfast sausage or Italian sausage (removed from its casings) to the same skillet. Cook over medium heat, crumbling the sausage with a spatula as it cooks. Continue cooking until the sausage is fully browned and no longer pink. Drain off any excess grease from the skillet, as this will prevent the burritos from becoming soggy. Transfer the cooked sausage to the bowl with the sautéed vegetables.
Step 4: Prepare the Scrambled Eggs.
In a medium mixing bowl, crack the eggs and add the salt. Whisk vigorously until the eggs are completely combined and uniform in color. This step is crucial for creating light and fluffy scrambled eggs.
Step 5: Scramble the Eggs.
Wipe out the skillet used for the vegetables and sausage to remove any lingering residue. Add the butter to the skillet and heat over medium heat until melted. Use a rubber spatula to spread the melted butter evenly across the bottom of the skillet. Pour the whisked eggs into the skillet and immediately reduce the heat to medium-low. Let the eggs cook undisturbed for about 30 seconds to allow a thin layer to set on the bottom. Then, using a rubber spatula, gently and slowly scrape across the bottom and around the edges of the pan as the eggs cook. Scrape across different areas of the pan and in different directions to prevent any bits of egg from drying out. As the eggs cook, also fold them gently to help them cook evenly. The goal is to achieve soft, custardy scrambled eggs, not dry and rubbery ones. Once the eggs are cooked to your desired consistency, turn off the heat and add them to the bowl with the sausage and vegetables. Stir gently to mix everything together.
Step 6: Assemble the Burritos.
Warm the burrito-size tortillas slightly to make them more pliable and easier to wrap. You can warm them in a dry skillet over medium heat for a few seconds per side, or wrap them in a damp paper towel and microwave for about 15-20 seconds.
To assemble each burrito, place 1/8 of the egg/sausage/veggie mixture on top of each tortilla. Position the filling in a line slightly off-center, closer to one edge of the tortilla, to facilitate easier wrapping. Sprinkle 1/4 cup of shredded cheese evenly over the egg mixture.
Tightly wrap up each tortilla burrito-style. Fold in the sides of the tortilla towards the center, and then roll up the burrito tightly from the edge closest to the filling, securing the filling inside.
Step 7: Bake or Freeze (Optional).
At this point, the burritos can be eaten immediately, baked to melt the cheese and crisp the tortillas, or frozen for later use.
Optional: Baking to Crisp Tortillas (Right Before Serving):
Place the assembled burritos seam-side down on a baking sheet lined with parchment paper. Bake in the preheated 375°F (190°C) oven for 5-10 minutes, or until the burritos are warmed through and the tortillas are lightly browned and crispy. Serve immediately.
Freezing for Later:
To freeze the burritos, first flash freeze them to prevent them from sticking together in the freezer. Place the assembled burritos on a baking sheet in a single layer and freeze for about 2 hours, or until they are firm to the touch. Once frozen, transfer the burritos to a zip-top plastic bag, removing as much air as possible. Store the frozen burritos in the freezer for up to 1 month.
Thawing and Heating Frozen Burritos:
To thaw a frozen burrito, transfer it from the freezer to the refrigerator and let it thaw overnight. To reheat the thawed burrito, microwave it on high power for 30-45 seconds to start heating up the center. Then, heat it in a 350°F (175°C) oven for about 10 minutes, or until it is fully heated through in the center. Thawed burritos can also be fully heated in the microwave, but using the oven will result in a crispier tortilla, while microwaving will yield a chewier tortilla.
COOKING Rating:
Easy
Serving Suggestions:
- Serve with your favorite salsa, hot sauce, or sour cream.
- Pair with a side of fresh fruit or avocado slices.
- Enjoy with a cup of coffee or juice.
Tips:
- Customize the fillings: Experiment with different vegetables, cheeses, and proteins to create your own unique burrito combinations.
- Don’t overfill the burritos: Overfilling the burritos can make them difficult to wrap and prone to bursting.
- Wrap tightly: A tightly wrapped burrito will hold its shape better and prevent the filling from spilling out.
- Flash freezing: Flash freezing the burritos before storing them in a bag helps prevent them from sticking together.
- Don’t skip the salt: Salt helps to enhance the flavor of the eggs and other ingredients.
Prep Time:
35 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
Nutritional Information (approximate, per burrito):
Calories: 350
Protein: 20g
Sodium: 500mg
Conclusion
These breakfast burritos are a versatile and convenient way to enjoy a delicious and nutritious breakfast. Whether you’re looking for a quick and easy meal on a busy weekday morning or a make-ahead option for weekend brunch, these burritos are sure to please. With customizable fillings and freezer-friendly preparation, they are the perfect solution for anyone looking to simplify their breakfast routine without sacrificing flavor or nutrition. So, gather your ingredients, get cooking, and enjoy a satisfying and flavorful breakfast burrito!
Q&A About This Recipe
Q1: Can I use different types of sausage in this recipe?
A1: Absolutely! Feel free to substitute breakfast sausage with Italian sausage, chorizo, or even a vegetarian sausage alternative. Just be sure to adjust the cooking time accordingly and crumble the sausage as it cooks to ensure even distribution within the burritos. Experiment with different flavors to find your favorite combination!
Q2: What other vegetables can I add to these breakfast burritos?
A2: The possibilities are endless! Consider adding spinach, kale, diced potatoes, corn, black beans, or even roasted sweet potatoes. Get creative and use whatever vegetables you have on hand. Just be sure to cook any raw vegetables before adding them to the burrito filling to ensure they are tender and flavorful.
Q3: How can I make these burritos spicier?
A3: If you like a little heat, there are several ways to add spice to these breakfast burritos. You can add a pinch of cayenne pepper to the egg mixture, include diced jalapeños or serrano peppers in the vegetable mix, or use pepper jack cheese instead of cheddar. You can also serve the burritos with your favorite hot sauce or a spicy salsa.
Q4: Can I make these burritos ahead of time and store them in the refrigerator instead of freezing them?
A4: Yes, you can assemble the burritos and store them in the refrigerator for up to 2 days. Be sure to wrap them tightly in plastic wrap or store them in an airtight container to prevent them from drying out. When you’re ready to eat them, you can reheat them in the microwave, oven, or skillet until heated through.
Q5: What’s the best way to prevent the tortillas from getting soggy when freezing the burritos?
A5: To prevent soggy tortillas, make sure to drain off any excess grease from the cooked sausage and vegetables before assembling the burritos. Also, avoid overfilling the burritos, as excess moisture can seep into the tortilla. Wrapping the burritos tightly and flash-freezing them before storing them in a zip-top bag will also help to minimize moisture absorption. When reheating, consider baking the burritos in the oven to crisp up the tortillas and remove any excess moisture.
Sausage, Egg, and Veggie Breakfast Burritos
Ingredients
- 1 tablespoon olive oil
- 2 cups chopped vegetables such as red onion, bell pepper, mushrooms, or broccoli
- 1 pound breakfast sausage or Italian sausage removed from casings
- 8 large eggs
- 2 pinches salt to taste
- 2 teaspoons unsalted butter
- 8 burrito-size tortillas
- 2 cups shredded cheddar cheese or Monterey Jack, pepper jack, or a combination
Instructions
- Step 1: Preheat the oven (optional): If you plan to bake and eat the burritos immediately, preheat the oven to 375°F (190°C). This step is not necessary if you are freezing the burritos for later.
- Step 2: Sauté the vegetables: Heat the olive oil in a medium/large nonstick skillet over medium heat. Once the oil is hot and shimmering, add the chopped vegetables. Cook, stirring frequently, until the vegetables are softened, about 4 minutes. This step helps to bring out the natural sweetness of the vegetables and adds a depth of flavor to the burritos. Transfer the sautéed vegetables to a clean medium-sized bowl.
- Step 3: Cook the sausage: Add the breakfast sausage or Italian sausage (removed from its casings) to the same skillet. Cook, crumbling the sausage with a spoon or spatula, until it is browned and fully cooked. Ensure that there are no pink pieces remaining. Transfer the cooked sausage to the bowl with the vegetables, leaving any excess grease in the pan.
- Step 4: Prepare the eggs: Crack the eggs into a medium mixing bowl. Add the salt. Whisk the eggs vigorously until they are completely combined and uniform in color. This ensures that the eggs will cook evenly and have a light, fluffy texture.
- Step 5: Cook the eggs: Wipe out the skillet and add the butter. Heat over medium heat until the butter is melted, coating the bottom of the pan evenly. Pour the whisked eggs into the pan and immediately reduce the heat to medium-low. This prevents the eggs from cooking too quickly and becoming rubbery. Let the eggs cook without stirring for about 30 seconds. Then, using a rubber spatula, gently and slowly scrape across the bottom and around the edges of the pan as the eggs cook. This technique creates soft, creamy curds of scrambled eggs. Continue scraping across different areas of the pan and in different directions to prevent any bits of egg from drying out. As the eggs cook, gently fold them to ensure even cooking. Once the eggs are cooked to your desired consistency (slightly moist is ideal, as they will continue to cook in the burrito), turn off the heat.
- Step 6: Combine the fillings: Add the cooked eggs to the bowl with the sausage and vegetables. Stir gently to mix everything together evenly. This combines all the delicious flavors and textures into one cohesive filling.
- Step 7: Assemble the burritos: Warm the tortillas slightly in a dry skillet or microwave to make them more pliable and prevent them from tearing. To assemble each burrito, place approximately 1/8 of the egg/sausage/veggie mixture on top of the tortilla. Position the filling in a line slightly off-center for easier wrapping. Sprinkle about 1/4 cup of shredded cheese on top of the egg mixture.
- Step 8: Wrap the burritos: Tightly wrap each tortilla burrito-style. To do this, fold in the sides of the tortilla towards the center, then fold the bottom edge up and over the filling. Tuck the bottom edge under the filling tightly, and roll the burrito away from you until it is completely sealed.
- Step 9: Cook or Freeze: The burritos can be eaten as is, baked to melt the cheese and crisp the tortillas, or frozen for later use.
- Step 10: Optional Baking (if eating immediately): Place the burritos seam-side down on a parchment paper-lined baking sheet. Bake in the preheated 375°F (190°C) oven for 5-10 minutes, or until they are warmed through and lightly browned. This step will melt the cheese and create a crispy tortilla. Serve immediately.
- Step 11: Freezing for Later: To freeze the burritos, first flash-freeze them by placing them on a baking sheet in the freezer for about 2 hours. This prevents them from sticking together once they are transferred to a bag. Once the burritos are frozen solid, transfer them to a zip-top plastic bag and store them in the freezer for up to 1 month.
- Step 12: Thawing and Heating a Frozen Burrito: To thaw a frozen burrito, place it in the refrigerator overnight. To reheat, microwave on high power for 30-45 seconds to start warming the center of the burrito. Then, transfer the burrito to a 350°F (175°C) oven for 10 minutes, or until it is fully heated through. Alternatively, you can fully reheat the thawed burrito in the microwave. Using the oven will give you a crispier tortilla, while microwaving will result in a chewier tortilla.
