It is always a good idea to have a backup of breakfast items that you can quickly heat up as you head out the door. These Sausage and Egg Breakfast Burritos are easy to make little packets to help make your morning routine easier. It will take only a few minutes to make several of these breakfast burritos and can be stored in individual baggies and refrigerated or frozen to have on hand for breakfasts.
Sausage and Egg Breakfast Burritos
CHEF TALK: The package of flour tortillas that I buy has 8 tortillas (labelled medium size and measuring between 6 – 7 inches in diameter). The recipe below will make 8 breakfast burritos. Follow the assembly of the burritos in the step-by-step photographs following the recipe.
Yield: 8 small breakfast burritos
For the Scrambled Eggs:
- 4 large eggs
- 1/4 cup milk or light cream (about 60 ml)
- 1/2 teaspoon Kosher Salt
- 1/8 teaspoon ground black Pepper
- 1 Tablespoon finely chopped green onion, optional
For Breakfast Burrito Assembly:
- 8 whole wheat or white flour tortillas (6 – 7 inch), room temperature (leave them in their storage bag to prevent drying out)
- 8 breakfast sausage, cooked (See CHEF TIP below)
- 1 cup shredded Cheddar Cheese (or as needed)
- Mayonnaise, as required
CHEF TIP: For an easy way to cook the sausage, place the amount required (or bulk amounts) on a parchment-lined baking sheet and roast at 350°F, periodically shifting the sausage to ensure a golden colour all around (approximately 20 minutes). Use immediately or refrigerate to reheat as needed. For longer storage, freeze the pre-cooked sausage in airtight containers.
How to assemble the Sausage and Egg Breakfast Burrito:
Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Parchment Paper
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If you try my recipe for Sausage and Egg Breakfast Burritos, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!
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