Sausage scramble breakfast burritos wrap fluffy eggs, savory breakfast sausage, sweet peppers, and melted cheese in a warm flour tortilla for a filling meal you can eat with one hand.
They come together in one skillet and freeze beautifully, which makes them a smart make ahead breakfast for busy weeks. Cook a batch on Sunday and you will have grab and go mornings for days.
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Why This Sausage Scramble Breakfast Burritos Recipe Works
Cooking the sausage first renders its fat, and that fat then seasons the peppers, onions, and eggs. You get a flavorful scramble without needing extra butter.
Adding cheese off the heat melts it into the warm eggs without turning it greasy. The eggs finish cooking from the leftover heat, which keeps them soft instead of rubbery.
Warm tortillas bend without cracking, so you can roll the burritos tightly enough to freeze and reheat them without the filling escaping.
Ingredients for Sausage Scramble Breakfast Burritos
- 12 oz bulk breakfast sausage
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 6 large eggs
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 4 large flour tortillas (10 inch)
- Sour cream and salsa, for serving (optional)
Breakfast sausage. Bulk sausage browns into crumbles, and mild or spicy both work.
Bell peppers and onions. They add sweetness and soft texture to balance the sausage.
Eggs. Six large eggs give each burrito a generous layer of soft scramble.
Cheddar. Shred it from a block for the smoothest melt.
Flour tortillas. Large 10 inch tortillas wrap the filling without tearing when warmed.
How to Make Sausage Scramble Breakfast Burritos
1. Brown the sausage Cook the sausage in a large nonstick skillet over medium heat for 7 to 8 minutes, breaking it into crumbles, until it is browned and reaches 160 degrees F. Drain off all but 1 tablespoon of the fat.
2. Soften the vegetables Add the peppers and onions to the skillet and cook for 3 to 4 minutes, until softened.
3. Whisk the eggs Beat the eggs with the black pepper in a bowl until the whites and yolks are fully blended.
4. Scramble Pour the eggs into the skillet and cook over medium low heat, folding gently with a spatula for 3 to 4 minutes, until the eggs are set but still moist and reach 160 degrees F.
5. Melt the cheese Remove the pan from the heat and stir in the cheddar until melted.
6. Warm the tortillas Heat the tortillas one at a time in a dry skillet for 20 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds.
7. Roll the burritos Spoon about 1 cup of filling onto each tortilla, fold in the sides, and roll tightly. Serve warm with sour cream and salsa.
How to Serve Sausage Scramble Breakfast Burritos
Serve the burritos with extra salsa and sour cream for dipping. For a bigger spread, add a bowl of homemade corn salsa and a dish of white queso dip. Something sweet like cinnamon roll pancakes pairs well on a brunch table, and whipped feta dip with honey works as a creamy side for scooping up any loose filling.
How to Store and Reheat Sausage Scramble Breakfast Burritos
Cool the burritos completely, then refrigerate them wrapped in foil or in an airtight container for up to 3 days. To freeze, wrap each burrito tightly in plastic and foil and freeze for up to 1 month. Reheat chilled burritos in the microwave for 1 to 2 minutes, turning once, or frozen ones for 2 to 3 minutes, until they reach 165 degrees F in the center.
Tips and Variations for Sausage Scramble Breakfast Burritos
Do not overcook the eggs. Pull them from the heat while still slightly glossy, since they keep cooking in the burrito.
Drain the fat. Too much grease softens the tortillas and makes the burritos heavy.
Cool before wrapping. Warm filling steams the tortilla, so let it sit for 5 minutes before rolling.
Add vegetables. Spinach, mushrooms, or black beans all work in the scramble, but cook out extra moisture first.
Swap the meat. Turkey sausage or crumbled bacon work in the same amount, and pork should reach 160 degrees F.
Freeze flat. Place wrapped burritos on a tray in a single layer for 1 hour so they freeze separately.
Flag the allergens. These burritos contain eggs, wheat, and dairy, so label them for guests.
Handle eggs safely. Refrigerate leftovers promptly and reheat to 165 degrees F. The Montana State University Extension egg fact sheet covers egg safety.
Frequently Asked Questions About Sausage Scramble Breakfast Burritos
How do I make sausage scramble breakfast burritos ahead of time?
Cook the filling, cool it, and roll the burritos. Wrap each one in plastic and foil and freeze for up to 1 month, then reheat straight from the freezer.
Can I use ground beef in sausage scramble breakfast burritos?
Yes. Brown 12 ounces of ground beef with 1/2 teaspoon of garlic powder and 1/4 teaspoon of salt, then follow the same steps and cook it to 160 degrees F.
How many sausage scramble breakfast burritos does one batch make?
The recipe makes 4 large burritos, and doubling it fills a freezer tray with 8.
Why do my burritos get soggy?
Wet vegetables and hot filling release steam. Drain the sausage, cook the vegetables until dry, and cool the filling for 5 minutes before rolling.
Can I make them without dairy?
Yes. Omit the cheese or use a dairy free shredded cheese. The burritos will be a little less rich.
Sausage Scramble Breakfast Burritos
Equipment
- Large nonstick skillet
- Spatula
- Whisk
Ingredients
Main Ingredients
- 12 oz bulk breakfast sausage
- ½ cup diced bell peppers
- ½ cup diced onions
- 6 large eggs
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
- 4 large flour tortillas 10 inch
- ¼ cup sour cream for serving
- ¼ cup salsa for serving
Instructions
Cooking
- Brown the sausage. Cook until browned and 160 degrees F, then drain all but 1 tablespoon of fat.
- Cook the vegetables. Soften the peppers and onions in the same pan for 3 to 4 minutes.
- Scramble. Add the beaten eggs and fold gently over medium low heat until set but moist.
- Add cheese. Stir in the cheddar off the heat.
- Roll. Warm the tortillas, fill, fold in the sides, and roll tightly.
