Breakfast Burritos

Ingredients

• 15 ml (1 Tbsp)olive oil or avocado oil
• 12breakfast sausages, removed from their casings
• 8 largeeggs, lightly beaten
• 60 ml (1/4 cup)double cream
• 5 ml (1 tsp)salt
• 2.5 ml (1/2 tsp)ground black pepper
• 15 ml (1 Tbsp)butter
• 60 ml (1/4 cup)chopped onion
• 2tomatoes, diced
• 1bell pepper, diced
• 30 ml (2 Tbsp)fresh coriander, chopped
• 227 g (8 oz)refried beans
• 225 g (2 cups)shredded cheddar cheese or a cheese mix
• 10 largeflour tortillas

Instructions

1. 1

   Brown the sausage

   Heat the oil in a frying pan over medium-high heat. Squeeze the sausage meat from its casings into the pan and fry until browned, breaking it into small pieces with a spatula as it cooks.

2. 2

   Season the eggs

   Mix the eggs and cream in a bowl, then season with the salt and black pepper.

3. 3

   Cook the vegetables

   Melt the butter in a large frying pan over medium heat. Cook the onion until translucent, add the bell pepper and sauté for 2 minutes, then add the tomato and cook for 1 minute more.

4. 4

   Scramble the eggs

   Pour the egg mixture into the pan and scramble until cooked. Take the pan off the heat and stir in the coriander.

5. 5

   Fill the tortillas

   Spread 1 tablespoon of refried beans over the bottom half of a tortilla, leaving a 2.5 cm (1-inch) border at the edge. Top with scrambled egg, 2–3 tablespoons of cheese and sausage.

6. 6

   Roll the burritos

   Roll the tortilla up from the bottom, fold the left and right corners towards the centre, then continue rolling it into a tight burrito. Set it seam-side down and repeat with the remaining tortillas. Freeze according to the source's freezing instructions if desired, or cook straight away.

7. 7

   Brown the burritos

   To serve straight away, heat oil in a skillet over medium heat. Place the burritos seam-side down in the pan and cook until golden brown underneath, about 2–3 minutes per side.

What are breakfast burritos?

A breakfast burrito is a flour tortilla wrapped around a cooked breakfast filling. This version brings together eggs, sausage, beans, vegetables and cheese for a substantial, savoury start to the day.

Burritos are associated with Mexican cuisine, while breakfast-style fillings have become popular in many places. Here, the combination works because the beans and tortilla provide a soft, hearty base for the eggs and browned sausage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 438 calories, 21g protein, 21g carbs, 30g fat.

The tortillas and beans contribute much of the carbohydrate, while the sausage, eggs, cream, butter and cheese provide much of the fat; sausage, eggs and cheese also contribute protein. Pair a burrito with fresh fruit or vegetables for a more balanced plate.

Building the filling

Sausage: Browning the meat in small pieces gives it colour and distributes it through the burritos. Keep breaking it up as it cooks so there are no large chunks.

Eggs and cream: The cream enriches the beaten eggs, while salt and pepper season them before they go into the pan. Scramble just until cooked, as they will be wrapped while still warm.

Vegetables: Onion, pepper and tomato add contrast to the richer ingredients. Cooking them before adding the eggs gives them a head start and softens the onion.

Getting the texture right

Vegetables first: Cook the onion until translucent, then give the pepper 2 minutes before adding the tomato for its final minute. This keeps the order and timing clear without leaving the vegetables raw in the filling.

Eggs last: Scramble the mixture until set, then take the pan off the heat before stirring through the coriander. Avoid cooking the eggs for longer than needed, so the filling does not become dry.

Wrapping without spills

Bean layer: Spread the beans on the lower half of each tortilla, leaving a 2.5 cm border at the edge. This gives the filling a base while keeping the tortilla edge clear for folding.

Tight roll: Fold in both sides before finishing the roll, and place each burrito seam-side down. A snug wrap helps keep the filling inside as the tortilla browns.

Browning and serving

Pan-frying: Set the burritos seam-side down in a skillet over medium heat. Cook for about 2–3 minutes on each side, until golden brown underneath.

To serve: These burritos are filling on their own, or you can pair one with fresh fruit or a simple salad. Serve soon after cooking for a warm filling and crisped tortilla.

Making them ahead

The recipe allows for freezing the assembled burritos, but refers to separate freezing instructions. Follow those instructions if you are preparing them for the freezer.

For immediate serving, skip freezing and brown the rolled burritos in the skillet. Keep them seam-side down when first placing them in the pan.

Recipe notes & tips

• Break the sausage into small pieces as it browns so it spreads evenly through the filling.
• Beat the eggs lightly with the cream before seasoning.
• Keep the vegetables in the stated cooking order: onion, pepper, then tomato.
• Leave a 2.5 cm border around the tortilla when spreading on the beans.
• Place each rolled burrito seam-side down in the skillet to help it stay closed.
• Turn the burritos after 2–3 minutes per side, checking for a golden underside.

Variations

• Use avocado oil: Choose it instead of olive oil for cooking the sausage.
• Mix the cheese: Use a shredded cheese mix in place of cheddar.
• Add extra coriander: Stir more chopped fresh coriander into the cooked eggs.
• Make them milder: Use less ground black pepper to soften the seasoning.
• Serve with fruit: Add fresh fruit alongside a burrito for a lighter accompaniment.

Common mistakes to avoid

• Leaving large sausage pieces: Break the meat up with a spatula as it browns for a more even filling.
• Adding the eggs too soon: Cook the onion, pepper and tomato first, following the stated sequence.
• Overcooking the eggs: Scramble only until cooked, then remove the pan from the heat.
• Filling to the edge: Leave a 2.5 cm border so the tortilla can be folded and rolled.
• Skipping the side folds: Fold both corners towards the centre before finishing the roll.
• Turning too early: Let each side cook for about 2–3 minutes before checking for a golden underside.

How to store

The recipe says the assembled burritos can be frozen, but refers to separate freezing instructions; follow those for storage and reheating. Burritos cooked straight away are best served warm after browning in the skillet.

Frequently asked questions