Breakfast Burrito Recipe
My Breakfast Burrito Recipe is a quick, healthy, protein-packed meal ready in just 15 minutes—perfect for busy mornings on the go.
A breakfast burrito wraps fluffy scrambled eggs, melty cheddar, and seasoned black beans in a warm tortilla. It’s a classic I fell for in my college days—simple, filling, and yes, a little messy. These homemade wraps hit all the right notes: they’re easy to tweak, loaded with veggies, and portable enough to grab on your way out the door. I often make a batch on Sunday afternoon and stash extras in the fridge. That way, during hectic weekdays, I can savor a delicious, protein-packed start without missing a beat.
Why You’ll Love This Recipe
- Ready in under 15 minutes—no fuss, no marathon cooking sessions.
- Protein-packed with eggs, beans, and lean turkey sausage.
- Customizable: swap veggies or cheese to suit your tastes.
- Perfect for on-the-go mornings or laid-back weekend brunches.
- Simple ingredients you likely have in your pantry.
- Healthy balance of protein, fiber, and healthy fats.
- Totally homemade—skip the drive-thru and save money.
- Keeps well refrigerated or frozen for make-ahead meals.
- Deliciously satisfying and kid-approved.
- Versatile: great base for salsa, avocado, or hot sauce toppings.
Ingredients
- 4 large eggs (pasture-raised or organic for richer flavor)
- 4 whole wheat tortillas (8-inch, gluten-free if needed)
- 1 cup black beans, rinsed and drained (canned or homemade)
- 1/2 cup turkey sausage, crumbled (or plant-based alternative)
- 1/2 cup shredded cheddar cheese (sharp or mild)
- 1/4 cup diced bell pepper (any color)
- 1/4 cup diced red onion (soaked in cold water to soften bite)
- 2 tbsp milk (whole or almond for creaminess)
- 1 tsp chili powder (plus a pinch more for garnish)
- 1/4 tsp ground cumin
- 1 tbsp olive oil or avocado oil
- Salt and black pepper, to taste
- Fresh cilantro leaves (optional, for garnish)
- Salsa, sliced avocado or hot sauce, for serving
(Tip: choose whole wheat or spinach tortillas for extra fiber—and look for organic brands like TortillaLand. Use pasture-raised eggs for deeper yolk color.)
Directions
-
Whisk and Season
Crack eggs into a bowl, add milk, a pinch of salt, pepper, chili powder, and cumin. Whisk until pale yellow and slightly frothy—this adds fluff. You’ll notice how the air bubbles promise light, tender eggs. -
Sauté the Veggies and Sausage
Heat oil in a nonstick skillet over medium heat. Add onion and bell pepper. Cook 2–3 minutes, stirring, until softened. Toss in crumbled turkey sausage. Stir until lightly browned. (Use a silicone spatula for easy scraping.) -
Scramble the Eggs
Reduce heat to medium-low, pour in the egg mixture, and let sit 10 seconds. Then gently stir, pulling edges inward. Cook until just set but still moist—about 1–2 minutes. Overcooking leads to dry eggs, so watch carefully. -
Warm the Beans
Push eggs and sausage to one side of the pan. Add black beans on the other side, sprinkle with a pinch of salt, and heat until warm—about 1 minute. Stir beans once or twice. -
Heat the Tortillas
Transfer eggs and beans to a plate and wipe skillet. Warm each tortilla for 10–15 seconds per side until pliable—this keeps them from tearing when you roll. -
Assemble the Burritos
Lay tortilla flat, spoon 1/4 of the egg and bean mix down the center. Sprinkle with cheddar and cilantro. You know what? I love a little extra cheese melting over the eggs—it feels indulgent yet simple. -
Roll ‘Em Up
Fold the sides of the tortilla inward, then roll from the bottom up, keeping filling tight. Tuck the edge under, and voilà—burrito magic. -
Serve or Store
Cut in half diagonally if you like a zig-zag of filling. Top with salsa, avocado slices, or a dash of hot sauce. Or pack into meal prep containers for grab-and-go fuel.
Servings & Timing
Makes 4 generous burritos
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Variations
- Southwestern Twist: Add corn kernels and swap cheddar for pepper jack.
- Veggie Lover’s: Omit sausage, boost beans, and stir in sautéed spinach.
- Greek Style: Use feta cheese, spinach, and a sprinkle of oregano.
- Spicy Kick: Stir in chopped jalapeños and red pepper flakes.
- Low-Carb Option: Swap tortillas for large lettuce leaves or low-carb wraps.
- Breakfast-for-Dinner: Serve with a side salad and a dollop of Greek yogurt instead of salsa.
Storage & Reheating
Refrigerator: Store burritos in airtight containers for up to 3 days. Wrap each in foil or parchment to keep tortillas soft.
Freezer: Freeze individually wrapped burritos in freezer bags for up to 1 month. Label with date.
Reheat:
• Oven—preheat to 350°F, heat wrapped burrito for 15–20 minutes.
• Microwave—unwrap foil, cover with damp paper towel, microwave 1–2 minutes, flipping halfway.
Make-Ahead Tip: Assemble burritos without cheese, then freeze. When reheating, add fresh cheese or toppings after warming.
Notes
While testing this recipe, I learned to never skip the milk in the eggs—it really does make them fluffier. Also, letting the tortilla soften before rolling prevents splits. If you prefer crisper edges, press the rolled burrito back into the skillet for 30 seconds per side. And honestly, the jump from “fine” to “fabulous” happens when you use fresh cilantro and a squeeze of lime. Next time, I’m tossing in leftover sweet potato hash—it’s a game-changer.
FAQs
Q: Can I use egg whites only?
A: Absolutely. Swap in three egg whites plus one yolk for richness.
Q: What’s a good plant-based sausage substitute?
A: Brands like Beyond Meat or Field Roast crumble nicely and soak up spices well.
Q: How can I make this dairy-free?
A: Use dairy-free milk (oat or almond) and skip cheese or opt for vegan cheese shreds.
Q: Will these freeze well?
A: Yes—frozen burritos last up to a month. Thaw overnight in the fridge before reheating.
Q: Can I prep fillings ahead?
A: Sure—cook veggies, beans, and sausage up to two days ahead. Reheat and assemble when ready.
Q: My tortilla always splits. Tips?
A: Warm it gently and wrap in a damp paper towel. Soft, warm wrappers won’t crack.
Q: How do I add more veggies?
A: Grate carrots or zucchini into the egg mix; they sneak in extra nutrition.
Q: Is this recipe high in protein?
A: Each burrito has roughly 20–25 grams of protein, making it a solid start to your day.
Conclusion
This Breakfast Burrito Recipe is your ticket to a quick, healthy, and tasty morning—wrapped up in a soft tortilla. It’s simple to make, packed with protein, and endlessly tweakable to suit your taste buds. Give it a try, share how it went, and browse my other easy breakfast ideas for more homemade wins!
Breakfast Burrito
Ingredients
- 4 large eggs pasture-raised or organic
- 4 whole wheat tortillas whole wheat tortillas 8-inch, gluten-free if needed
- 1 cup black beans black beans rinsed and drained
- 1/2 cup turkey sausage turkey sausage crumbled (or plant-based alternative)
- 1/2 cup shredded cheddar cheese cheddar cheese sharp or mild
- 1/4 cup diced bell pepper bell pepper any color
- 1/4 cup diced red onion red onion soaked in cold water to soften bite
- 2 tbsp milk milk whole or almond for creaminess
- 1 tsp chili powder chili powder plus a pinch more for garnish
- 1/4 tsp ground cumin ground cumin
- 1 tbsp olive oil or avocado oil olive oil or avocado oil
- Salt and black pepper to taste
- Fresh cilantro leaves optional, for garnish
- Salsa, sliced avocado or hot sauce for serving
Instructions
- Crack eggs into a bowl, add milk, a pinch of salt, pepper, chili powder, and cumin. Whisk until pale yellow and slightly frothy.
- Heat oil in a nonstick skillet over medium heat. Add onion and bell pepper. Cook until soft. Add turkey sausage and cook until browned.
- Reduce heat, pour in the egg mixture, gently stir until just set but still moist.
- Heat black beans in the skillet until warm. Stir once or twice.
- Warm tortillas until pliable.
- Lay tortilla flat, spoon egg and bean mix down the center. Sprinkle with cheddar and cilantro.
- Fold sides of the tortilla inward, then roll from the bottom up. Tuck the edge under.
- Cut in half if desired. Top with salsa, avocado, or hot sauce. Store leftovers in the fridge or freezer.
