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5 from 1 vote

Sausage Breakfast Burritos

Easily made ahead of time, these burritos freeze & reheat well. Tender sauteed veggies, fluffy scrambled eggs, cooked crumbled sausage, and cheddar cheese are wrapped up in soft flour tortillas for a filling hand held breakfast. It's the breakfast for people who aren't typically breakfast people!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: American, Tex Mex
Servings: 12
Calories: 254kcal


  • 1 lb ground pork sausage
  • 1-1/2 cups frozen shredded hash brown potatoes
  • 1/4 cup diced white onion
  • 1/4 cup diced green and/or red pepper
  • 4 eggs lightly beaten
  • 12 flour tortillas 8 inches, warmed
  • 1/2 cup shredded cheddar cheese
  • Picante sauce and sour cream optional


  • In a large skillet, cook the sausage over medium heat until no longer pink, breaking it up as it cooks. Drain and set aside.
  • Add the potatoes, onion and pepper to the skillet and cook, stirring, for 6-8 minutes or until tender.
  • Pour the eggs in and stir, cooking until they're set. Return the sausage to the skillet and stir everything together to evenly incorporate.
  • Spoon the filling off center onto each of the tortillas. Sprinkle cheese evenly out over the filling. Fold sides and ends over filling and roll up.
  • Serve with Picante sauce and/or sour cream, if desired.


To freeze and reheat the burritos: Wrap each burrito in waxed paper and then again in foil. Freeze for up to 1 month.
To use, remove the foil and the waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes, turning the burrito over once during re-heating. Let stand for 20 seconds before eating.
These also re-heat just as well in a toaster oven if a microwave isn't an option.


Calories: 254kcal | Carbohydrates: 18g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 498mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 2mg