Breakfast Burrito

There’s something undeniably comforting about a Breakfast Burrito to start your day. It’s not just a meal; it’s a warm hug wrapped in a tortilla. I remember the first time I had one at a little café downtown. The sun was shining, and the aroma of fresh ingredients filled the air. Each bite was a burst of flavor! Now, I can recreate that magic at home with this simple recipe. Imagine waking up to the smell of roasted potatoes, vibrant bell peppers, and melty cheese, all rolled into a delightful burrito. It’s the perfect combination of savory, creamy, and hearty. Whether you’re in a rush or have some time to savor breakfast, this Breakfast Burrito is a great choice. You can even make a batch ahead of time and enjoy them throughout the week. Let’s dive into why this recipe is a staple in my kitchen.

What You’ll Need for Breakfast Burrito

When preparing a delicious Breakfast Burrito, the ingredients are crucial to achieving that perfect balance of flavors and textures. This dish is all about fresh, wholesome components that come together beautifully. From creamy eggs to savory sausage and vibrant veggies, each ingredient plays a role in creating a satisfying morning meal.

• 2 Yukon gold potatoes (scrubbed and ½-inch diced; about ¾ pounds) – These potatoes provide a hearty base, with their creamy texture when roasted.
• 2 bell peppers (any color, ½-inch diced) – They add sweetness and crunch, brightening up the dish with color.
• 1 small yellow onion (½-inch diced) – The onion brings depth and savoriness, complementing the other ingredients.
• 2 tablespoons extra virgin olive oil – This oil helps in roasting the veggies and adds a rich flavor.
• 1 teaspoon Italian seasoning – A blend of herbs that enhances the flavor profile of the filling.
• ½ teaspoon kosher salt – Essential for bringing out the flavors of all the ingredients.
• ⅛ to ¼ teaspoon cayenne pepper (optional) – A hint of heat to elevate the flavor.
• 6 ounces precooked chicken sausage links (diced; I used chorizo-style) – These provide protein and a spicy kick.
• 1 cup low fat cottage cheese – Adds creaminess and protein, making the burrito more filling.
• 8 large eggs – The star ingredient that binds everything together.
• ⅔ cup shredded sharp cheddar cheese – Melts beautifully, adding a delicious cheesy flavor.
• 10 or 12 tortillas (low carb, whole wheat, or tortillas of choice) – The essential wrap for all your delicious fillings.

Recipe Steps for Breakfast Burrito

Making these Breakfast Burritos is a joyful process that brings together vibrant flavors and textures. Follow these steps, and you’ll have a delicious breakfast ready in no time!

1. Preheat your oven to 400°F and position a rack in the center. This ensures even roasting of the veggies.
2. In a 9×13-inch baking dish, combine the potatoes, bell peppers, and onion. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and cayenne pepper. Toss everything together until well coated, then spread it into an even layer. Roast in the oven for 15 minutes.
3. After 15 minutes, remove the baking dish and add the chicken sausage. Toss it with the vegetables and spread them out evenly again. Return to the oven for another 15 minutes, or until the potatoes are fork-tender and starting to brown.
4. While the veggies and sausage are roasting, blend the cottage cheese and eggs in a blender until smooth. This will create a creamy mixture that will enrich the burritos.
5. Once the vegetables and sausage are ready, pour the egg mixture evenly over the roasted mixture. Then, sprinkle the cheddar cheese on top. Return the baking dish to the oven for about 10 to 15 minutes until the eggs are puffed, golden at the edges, and fully cooked through.
6. Allow the filling to cool slightly before slicing it into 10 or 12 rectangles, depending on the size of your tortillas. Larger tortillas will hold more filling, while smaller ones will need less.
7. For assembly, take a square of aluminum foil or parchment paper big enough to wrap around a burrito. Place a tortilla in the center, add a slice of the filling down the middle, and wrap it tightly. Fold in the sides and roll it up snugly.
8. Make sure to label the burritos if you plan to freeze them, then transfer them to a zip-top freezer bag or airtight container. They can be refrigerated for up to 3 days or frozen for up to 3 months.
9. To reheat, thaw overnight in the refrigerator or microwave on low for about 3 minutes, then on high for 1 to 2 minutes until heated through. If you want a crispy outside, heat a nonstick skillet over medium heat and crisp each side for about 3 to 4 minutes.

Recipe Variations about Breakfast Burrito

There are countless ways to customize your Breakfast Burrito. Here are some tips to make it your own:

• Different Proteins: Substitute the chicken sausage with turkey sausage, crumbled tofu, or even beans for a vegetarian option.
• Cheese Alternatives: Experiment with different cheeses like pepper jack for a spicy kick or cream cheese for a creamy texture.
• Extra Veggies: Add more vegetables like spinach, zucchini, or mushrooms to boost the nutrition and flavors.
• Spicy Kick: For those who enjoy heat, add jalapeños or hot sauce to the filling.
• Breakfast Burrito Bowls: For a twist, serve the filling in a bowl without the tortilla, over rice or greens.
• Meal Prep Ideas: Consider making mini burritos using smaller tortillas for portion control or kids’ lunches.
• Sauces: Serve with salsa, sour cream, or avocado dip for that extra layer of flavor.

Side Dish Ideas for Breakfast Burrito

Pairing your Breakfast Burrito with the right side dishes can elevate your meal. Here are some ideas:

• Fresh Fruit Salad: A refreshing mix of seasonal fruits complements the savory flavors beautifully.
• Hash Browns: Crispy potatoes are a classic breakfast side that pairs perfectly with burritos.
• Smoothies: A fruity smoothie can add a healthy touch and is great for a quick breakfast.
• Yogurt Parfait: Layer yogurt with granola and fruit for a nutritious side that adds creaminess.
• Salsa and Chips: Serve with crunchy tortilla chips and fresh salsa for a delightful crunch and flavor contrast.
• Quesadillas: For a little extra indulgence, pair with cheesy quesadillas cut into triangles.
• Seasonal Salads: A light salad with greens and vinaigrette can balance the hearty burrito nicely.

FAQ

Conclusion

The Breakfast Burrito is a fantastic way to start your day, combining savory flavors with a satisfying texture. It’s versatile, easy to make, and can be customized to fit any taste. I encourage you to try this recipe and enjoy a delicious breakfast that will keep you energized all morning. Once you experience the comfort and convenience of these burritos, you’ll want to keep them in your weekly rotation!

Breakfast Burrito

The ultimate breakfast treat, a Breakfast Burrito is packed with flavors and nutrients. Creamy eggs, savory sausage, and vibrant veggies wrapped in a warm tortilla make for an easy weeknight dinner or a fun brunch. You'll crave this delicious dish tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Mexican

Servings 11 servings

Calories 300 kcal

Equipment

• Skillet
• Frying Pan
• Blender
• Oven
• Chef's Knife
• Cutting Board
• Baking Sheet

Ingredients

  

• 2 pieces Yukon gold potatoes scrubbed and ½-inch diced (about ¾ pounds)
• 2 pieces bell peppers any color, ½-inch diced
• 1 pieces small yellow onion ½-inch diced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ⅛ to ¼ teaspoon cayenne pepper optional
• 6 ounces precooked chicken sausage links diced, I used chorizo-style
• 1 cup low fat cottage cheese
• 8 pieces large eggs
• ⅔ cup shredded sharp cheddar cheese
• 10 or 12 pieces tortillas low carb, whole wheat, or tortillas of choice

Instructions

 

• Place a rack in the center of your oven and preheat to 400°F.
• To a 9×13-inch baking dish, add the potatoes, bell peppers, and onion. Drizzle with the olive oil, then sprinkle with the Italian seasoning, salt, and cayenne. Toss to combine, then spread into an even layer. Roast for 15 minutes.
• Add the sausage to the pan with the vegetables. Toss, spread back into an even layer, then return to the oven and bake for 15 additional minutes, until the potatoes are fork tender.
• In a blender, combine the cottage cheese and eggs until smooth.
• Pour the eggs over the vegetables, then sprinkle the cheddar on top. Return to the oven and bake until the eggs are puffed in the center, golden at the edges, and cooked through, about 10 to 15 minutes. Set aside to cool (cool all the way to room temperature if you are storing the burritos right away).
• Slice the filling into 10 or 12 rectangles depending upon your tortillas—if you have larger flour tortillas, do 10 as you can squeeze more filling into each tortilla. If you are using smaller tortillas or low carb tortillas (which tear more easily), cut into 12.
• For each burrito, tear off a square of aluminum foil or parchment paper large enough to wrap around your burrito and place it on a work surface. Set a tortilla in the center. Add a slice of the filling down the middle, then wrap. Fold in two opposite sides for the ends, then roll the open ends around the filling into a burrito shape. Wrap tightly, label if desired, then transfer to a ziptop freezer bag or storage container. Repeat with remaining burritos. Refrigerate for up to 3 days or freeze for up to 3 months.
• To Reheat: Allow the burritos to thaw overnight in the refrigerator (or unwrap and microwave on a paper-towel lined plate for 3 minutes on low to defrost, then microwave on high for 1 to 2 minutes until hot). Enjoy immediately, or crisp the outsides: heat a nonstick skillet over medium heat, coat with non-stick spray, then crisp the burrito on the first side until golden, about 3 to 4 minutes. Spray the top of the burrito, then flip and crisp on the other side.

Notes

• Nutritional information: Calculated without the tortilla. Use a high protein, low carb, or regular tortilla, depending upon your needs and goals.
• Storage: Refrigerate for up to 3 days or freeze for up to 3 months.
• Reheating: Allow the burritos to thaw overnight or microwave to defrost, then heat thoroughly.
• Customization: Feel free to change ingredients based on your preferences or what you have on hand.
• Serving Suggestions: Pair with salsa, fresh fruit, or yogurt for a complete meal.

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.